Job Overview
Compensation
Salary
Range $99,760.00 - $172,585.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
InterContinental Hotels & Resorts is the world’s first and most global luxury hotel brand, renowned for pioneering international travel since the 1940s. With a passion for cultural diversity and delivering truly impressive surroundings, InterContinental Hotels & Resorts takes great pride in being genuine ambassadors of their brand, creating inspiring experiences for guests seeking a richer perspective on the world. As a part of this prestigious brand, employees embrace opportunities to work within a global luxury hospitality environment where excellence, inclusivity, and customer satisfaction are held in the highest regard.
This position is for the role of Executive Chef, reporting directly to the General Manager and providing leadership and direction to the Food Production teams. The Executive Chef is entrusted with managing all food production functions to achieve optimum departmental profitability and to maintain the highest quality standards in food preparation and sanitation. The role covers full responsibility for banqueting quality and presentation, as well as oversight of all food outlets that report directly to the Executive Chef. In collaboration with the General Manager, the Executive Chef develops popular menus that offer exceptional value to guests, in line with IHG guidelines. The role includes planning and organizing successful Food and Beverage activities for the hotel and overseas locations.
A core component of the position is to maintain effective relationships across departments, including communicating and coordinating with other division, department, and section heads. The Executive Chef also interacts externally with clients, suppliers, competitors, and members of the local community. The position requires constant monitoring and analysis of key operational metrics including sales, costs, food issuance, quality, facility conditions, guest satisfaction, and marketing efforts. Establishing Food Production goals, developing strategies, policies, and procedures, and managing stock levels in coordination with the Financial Controller is essential.
Additionally, the Executive Chef participates in revenue planning and marketing initiatives, stays abreast of industry trends, systems, and practices, and ensures compliance with IHG standards for food and equipment purchases. Staff management responsibilities include interviewing, hiring, performance evaluations, coaching, counseling, and discipline to ensure team productivity and efficiency. Working closely with the Training Manager, the Executive Chef develops and implements training programs for Food Production and other Food and Beverage employees.
Daily briefings and regular meetings are conducted to maximize results, alongside maintaining up-to-date operations manuals and policy files covering recipes, finance, standards, training, promotions, and more. The position emphasizes workplace health and safety compliance and may include other duties, tasks, and special projects as assigned. The salary range for this role is between $99,760 to $172,585, reflecting factors such as education, qualifications, certifications, experience, and location. InterContinental Hotels & Resorts fosters a culture of inclusiveness and equal opportunity, encouraging candidates to apply even if they do not meet every single requirement. This role offers an extraordinary chance to be part of a distinguished luxury hotel brand dedicated to delivering outstanding guest experiences worldwide.
This position is for the role of Executive Chef, reporting directly to the General Manager and providing leadership and direction to the Food Production teams. The Executive Chef is entrusted with managing all food production functions to achieve optimum departmental profitability and to maintain the highest quality standards in food preparation and sanitation. The role covers full responsibility for banqueting quality and presentation, as well as oversight of all food outlets that report directly to the Executive Chef. In collaboration with the General Manager, the Executive Chef develops popular menus that offer exceptional value to guests, in line with IHG guidelines. The role includes planning and organizing successful Food and Beverage activities for the hotel and overseas locations.
A core component of the position is to maintain effective relationships across departments, including communicating and coordinating with other division, department, and section heads. The Executive Chef also interacts externally with clients, suppliers, competitors, and members of the local community. The position requires constant monitoring and analysis of key operational metrics including sales, costs, food issuance, quality, facility conditions, guest satisfaction, and marketing efforts. Establishing Food Production goals, developing strategies, policies, and procedures, and managing stock levels in coordination with the Financial Controller is essential.
Additionally, the Executive Chef participates in revenue planning and marketing initiatives, stays abreast of industry trends, systems, and practices, and ensures compliance with IHG standards for food and equipment purchases. Staff management responsibilities include interviewing, hiring, performance evaluations, coaching, counseling, and discipline to ensure team productivity and efficiency. Working closely with the Training Manager, the Executive Chef develops and implements training programs for Food Production and other Food and Beverage employees.
Daily briefings and regular meetings are conducted to maximize results, alongside maintaining up-to-date operations manuals and policy files covering recipes, finance, standards, training, promotions, and more. The position emphasizes workplace health and safety compliance and may include other duties, tasks, and special projects as assigned. The salary range for this role is between $99,760 to $172,585, reflecting factors such as education, qualifications, certifications, experience, and location. InterContinental Hotels & Resorts fosters a culture of inclusiveness and equal opportunity, encouraging candidates to apply even if they do not meet every single requirement. This role offers an extraordinary chance to be part of a distinguished luxury hotel brand dedicated to delivering outstanding guest experiences worldwide.
Job Requirements
- Bachelor’s degree or equivalent experience
- Minimum 7 years of experience in a senior culinary or food production management role
- Proven track record of managing food production operations and achieving profitability
- Strong leadership abilities and experience directing teams
- Knowledge of IHG guidelines and luxury hotel standards preferred
- Excellent communication and organizational skills
- Ability to develop strategies and operational policies
- Proficient in monitoring sales, costs, and inventory
- Ability to train and mentor staff
- Commitment to workplace safety and health regulations
- Willingness to work flexible hours including weekends and holidays
Job Qualifications
- Bachelor’s degree in culinary arts, hospitality management, or related field preferred
- Extensive experience in food production and kitchen management in the hospitality industry
- Proven leadership and team management skills
- Strong knowledge of food safety, sanitation and hygiene standards
- Experience in menu development and cost control
- Ability to develop and implement training programs
- Excellent interpersonal and communication skills
- Strong analytical and organizational abilities
- Familiarity with industry trends, systems and equipment
- Ability to work under pressure and meet deadlines
- Knowledge of budgeting and financial planning
- Experience in staff hiring, performance management and disciplinary procedures
Job Duties
- Manages all functions of the Food Production to achieve optimum departmental profit
- Manages all functions of the Food Production to achieve optimum quality level of food production and sanitation
- Takes full responsibility of banqueting quality and presentation of food and all food outlets reporting directly to the Executive Chef
- Establishes and maintains effective employee and inter-departmental working relationships
- Develops and maintains updated operations manuals for all Food Production and Stewarding sections
- Develops menus offering guests value for money in accordance with IHG guidelines
- Plans and organizes successful Food and Beverage activities in the hotel and overseas
- Controls and analyzes sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, and marketing
- Sets Food Production goals and develops strategies, procedures and policies
- Determines minimum and maximum stocks of food, material and equipment
- Sets standards of all food and equipment purchases in accordance with IHG guidelines
- Participates in preparing hotel revenue plan and marketing programs
- Monitors local competitors and compares their operations with the hotel’s Food and Beverage
- Keeps updated on food and beverage trends, systems, practices and equipment
- Conducts interviewing, hiring, performance evaluation, coaching, counseling and disciplinary actions
- Develops training plans and materials in accordance with IHG guidelines
- Conducts daily briefings and meetings
- Maintains updated and accurate recipes and dish costing
- Keeps updated Hotel Policies and Procedures files
- Ensures compliance with workplace health and safety requirements
- Performs other assigned duties, tasks and projects
Job Criteria
Experience
No experience required
Job Location
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