Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $74,800.00 - $103,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401K Matching
Paid Time Off
Employee Discounts
Retirement Plan
Job Description
Extell Hospitality Services is a distinguished hospitality management company, recognized for its integration of asset management, hotel, and food and beverage operations with financial precision and innovative marketing strategies. As an extension of the established Extell Development Company, Extell Hospitality Services brings a dynamic and strategic approach to the hospitality industry. Headquartered in both New York City and Deer Valley, Utah, the company is committed to elevating the standards of hospitality through excellence in service delivery and operational efficiency. This dual-location presence allows Extell to blend urban sophistication with mountain resort luxury, positioning the company at the forefront of diverse... Show More
Job Requirements
- Associate degree or equivalent in culinary arts or related field
- minimum 5 years of professional kitchen leadership experience
- proven experience as an executive chef or head chef in a multi-outlet operation
- current food safety certification
- strong financial management skills
- excellent communication and interpersonal skills
- ability to lead and motivate diverse teams
- flexibility to work varied shifts
- commitment to quality and safety standards
Job Qualifications
- Minimum of 5-7 years of progressive leadership experience in a professional kitchen with at least 3-5 years as Head Chef or Executive Chef in a full-service or upscale environment
- experience managing multi-outlet culinary operations
- culinary arts degree or equivalent professional certification preferred
- advanced knowledge of food safety principles and current certification
- exceptional leadership, coaching, and team-building skills
- strong financial acumen with budget management and cost control experience
- excellent communication, interpersonal, and delegation skills
- superior problem-solving and decision-making abilities
- deep knowledge of back-of-house systems, inventory management, and kitchen equipment
- ability to work flexible hours including evenings, weekends, and holidays
- passion for culinary excellence
Job Duties
- Plan and direct all food preparation and culinary activities
- design, develop, and implement innovative menus, daily specials, and banquet offerings focused on seasonal and locally sourced ingredients
- ensure consistent quality, taste, and presentation of all dishes with plating standards enforcement
- oversee and manage daily kitchen and back-of-house operations
- manage inventory, ordering, and purchasing of food and kitchen supplies
- estimate food and labor costs, monitor budgets, and implement cost control measures
- negotiate and maintain relationships with vendors and local suppliers
- manage kitchen equipment maintenance and scheduling
- lead, mentor, and motivate team of sous chefs, line cooks, and prep cooks
- oversee recruitment, training, and scheduling of kitchen staff
- conduct regular performance reviews and provide coaching
- ensure adherence to brand, health, safety, and sanitation standards
- conduct operational area inspections
- develop and implement kitchen policies and procedures for workflow and inventory management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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