Job Overview
Employment Type
Full-time
Compensation
Salary
Range $35,000.00 - $42,000.00
Benefits
Health Insurance
Paid Time Off
Training and Development
employee recognition
team environment
Job Description
This job opportunity is with a prestigious hospitality company known for its commitment to excellence in food and beverage services. The company operates within the hotel or resort industry, offering guests a superior dining experience through a range of culinary offerings and exceptional service. Recognized for maintaining high standards of quality and innovation in its food and beverage operations, the establishment provides a dynamic work environment for professionals seeking growth and leadership roles in hospitality management. As a part of this company, employees are immersed in a culture that values teamwork, guest satisfaction, and continuous improvement in culinary arts and operational effectiveness.
The role offered is for an Executive Chef, a senior leadership position within the company’s food and beverage department. This role is designed for a culinary expert who not only brings technical expertise in kitchen operations but also possesses strong management capabilities to oversee the entire food and beverage function efficiently. The Executive Chef will play a critical role in supporting the management and direction of food and beverage and culinary operations. This includes ensuring department performance aligns with the company’s standards and financial goals, implementing cost control measures, and guiding the development and retention of key employees. The role requires collaboration with other departmental leaders to meet and exceed the brand's target customer needs and financial objectives, focusing on revenue growth and maximizing profitability.
This full-time position demands a hands-on leader capable of managing budgets, labor efficiency ratios, and operational schedules based on business forecasts. The Executive Chef will also be responsible for engaging directly with guests to foster a positive dining experience and to handle guest feedback constructively. The position requires the ability to conduct regular departmental meetings, administer employee training, and maintain a motivated and well-trained team committed to high standards of service. Strong communication skills and the ability to empower staff to act autonomously are essential in this leadership role. This role also involves maintaining detailed and accurate reporting on expenses, including payroll and supplies, to support effective cost management. Innovation in menu development, food safety compliance, and adherence to brand standards are key facets of this leadership position. Overall, the Executive Chef will be integral in steering the culinary direction and operational success of the food and beverage department within this respected hospitality company.
The role offered is for an Executive Chef, a senior leadership position within the company’s food and beverage department. This role is designed for a culinary expert who not only brings technical expertise in kitchen operations but also possesses strong management capabilities to oversee the entire food and beverage function efficiently. The Executive Chef will play a critical role in supporting the management and direction of food and beverage and culinary operations. This includes ensuring department performance aligns with the company’s standards and financial goals, implementing cost control measures, and guiding the development and retention of key employees. The role requires collaboration with other departmental leaders to meet and exceed the brand's target customer needs and financial objectives, focusing on revenue growth and maximizing profitability.
This full-time position demands a hands-on leader capable of managing budgets, labor efficiency ratios, and operational schedules based on business forecasts. The Executive Chef will also be responsible for engaging directly with guests to foster a positive dining experience and to handle guest feedback constructively. The position requires the ability to conduct regular departmental meetings, administer employee training, and maintain a motivated and well-trained team committed to high standards of service. Strong communication skills and the ability to empower staff to act autonomously are essential in this leadership role. This role also involves maintaining detailed and accurate reporting on expenses, including payroll and supplies, to support effective cost management. Innovation in menu development, food safety compliance, and adherence to brand standards are key facets of this leadership position. Overall, the Executive Chef will be integral in steering the culinary direction and operational success of the food and beverage department within this respected hospitality company.
Job Requirements
- Must be able to lift, push, pull and carry moderate weight
- Must be able to walk/stand for extended periods of time, with frequent bending and twisting
- Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell
- Bachelor's degree in related field is ideal
- 5 - 7 years of prior Food and Beverage experience in a management role
- Must be properly certified in Food/Safety
- Extensive food and wine knowledge and creativity
- Must be creative and up to speed on new concepts and food trends
- Computer literate and detail orientated is a must
Job Qualifications
- Bachelor's degree in related field is ideal
- 5 - 7 years of prior Food and Beverage experience in a management role
- Proper certification in food/safety
- Extensive food and wine knowledge and creativity
- Creativity and awareness of new concepts and food trends
- Computer literacy and detail orientation
Job Duties
- Support the Food and Beverage operations efficiently and effectively within the company's fiscal and operational guidelines and assume the role of Director of Food and Beverage
- Support the Food and Beverage operation to meet the brand's target customer needs, ensure employee satisfaction, focus on growing revenues and maximize the financial performance of the department
- Support in meeting or exceeding budgeted sales and profit goals, maintain labor efficiency ratios to ensure guest service and cost effectiveness
- Assist in developing initiatives to build profitability and maintain effective cost controls in support of these initiatives
- Support in managing and reporting on expenses (payroll + supplies) to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide quality service
- Maintain accuracy and thoroughness on various reporting requested on a daily, weekly or monthly basis
- Assist in the preparation of departmental schedules according to business forecast, payroll budget guidelines and productivity requirements
- Engage and make contact with every guest in line with Hotel culture
- respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest satisfaction
- educate and empower associates to act in a similar capacity
- Assists in conducting regular employee/departmental meetings and administer counseling, discipline to associates as necessary and provide training and recognition to employees at all levels to maintain a team-oriented environment
- Assist in staffing departments with quality employees who value guest service and are committed to high standards of performance
- Other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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