Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,000.00 - $79,900.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
Our client is a prestigious hotel renowned for its commitment to excellence in hospitality and culinary arts. As a full-service hotel, it offers a variety of Food & Beverage (F&B) outlets that include fine dining restaurants, vibrant bars, banquet facilities, and exclusive in-room dining services. The hotel prides itself on delivering exceptional guest experiences through impeccable service standards and innovative food and beverage offerings. The establishment is committed to maintaining a high level of quality across all culinary operations and to fostering a team-oriented environment where creativity and professionalism thrive. With an emphasis on guest satisfaction and operational efficiency, this... Show More
Job Requirements
- 5 plus years of experience in an executive chef or senior culinary leadership role preferably in a hotel, resort, or high-volume kitchen
- Formal culinary training or equivalent professional experience
- Strong leadership, communication, and organizational skills
- Ability to work in a high-pressure, fast-paced kitchen environment
- Flexible schedule required including nights, weekends, and holidays
- In-depth knowledge of global cuisines, food safety standards, and kitchen operations
- Proven ability to manage budgets, inventory, and labor effectively
- ServSafe certification or equivalent food safety credential required
Job Qualifications
- Five plus years of experience in an executive chef or senior culinary leadership role preferably in a hotel, resort, or high-volume kitchen
- Formal culinary training or equivalent professional experience
- Strong leadership, communication, and organizational skills
- Ability to manage budgets, inventory, and labor effectively
- In-depth knowledge of global cuisines, food safety standards, and kitchen operations
- ServSafe certification or equivalent food safety credential
Job Duties
- Direct and manage all kitchen operations across the hotel's F&B outlets including restaurants, bars, banquets, and in-room dining
- Develop and implement creative, seasonal menus reflecting the brand and guest expectations
- Lead, train, and mentor the culinary team including Sous Chefs, line cooks, and prep staff
- Ensure consistent execution of dishes with attention to quality, presentation, and portion control
- Oversee food purchasing, inventory control, and vendor relationships to maintain quality and cost-efficiency
- Maintain kitchen cleanliness and compliance with health and safety regulations
- Collaborate with Food & Beverage Director, Event Managers, and other hotel departments for seamless service delivery
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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