Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Employee assistance program
Supplemental benefits
401K Matching
Employee Discount Program
Paid vacation
Paid sick time
Job Description
We are a premier hospitality establishment recognized for delivering exceptional culinary experiences and outstanding guest service. Our organization prides itself on fostering a vibrant and dynamic environment where creativity meets precision, passion blends with professionalism, and innovation drives excellence. As a key player in luxury hotel and hospitality sectors, we maintain a strong commitment to quality, safety, and guest satisfaction across all our food and beverage operations. We operate multiple dining outlets, banquet and catering services, special activations, and in-room dining, ensuring every guest encounter is memorable and distinguished by superior culinary craftsmanship.
Join us as the Executive Chef... Show More
Join us as the Executive Chef... Show More
Job Requirements
- Minimum of 8 years of culinary experience including at least 2 years in an Executive Sous Chef or Sous Chef role
- Minimum 2 years in a supervisory kitchen leadership position
- At least 1 year of lead line cook experience
- Valid and current Food Safety Certification such as ServSafe or local equivalent
- High school diploma or GED or 2-year degree in Culinary Arts Hospitality Management or related field
- Proven experience in luxury or premium hotel kitchens
- Strong leadership and team management skills
- Ability to manage budgeting and cost control
- Excellent communication and organizational skills
- Commitment to food safety and sanitation standards
Job Qualifications
- Minimum of 8 years of culinary experience including at least 2 years in an Executive Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
- At least 2 years in a supervisory kitchen leadership position
- Minimum 1 year of lead line cook experience
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- High school diploma or GED with at least 6 years of culinary or Food & Beverage leadership experience or 2-year degree in Culinary Arts Hospitality Management or a related field plus 4 years of relevant professional experience
- Valid and current Food Safety Certification such as ServSafe or local equivalent
- Graduate of an accredited culinary institution with certification in professional culinary arts or equivalent formal training
- Proficient in industry-standard hospitality software including MICROS POS Oracle hospitality systems and BirchStreet
- Experienced in using Microsoft Office Suite Excel Outlook Word for inventory management scheduling budgeting and communication at an executive level
- Familiarity with payroll and labor platforms such as Paychex
Job Duties
- Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
- Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
- Oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
- Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
- Partner with the GM AGM Director of Food & Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
- Implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
- Requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
- Monitor and control departmental expenses including food cost supply usage uniform inventory and equipment maintenance while optimizing profit margins
- Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations
- Promote and enforce all safety standards and sanitation protocols including brand-specific codes and regulatory compliance ensuring team awareness and adherence
- Communicate and champion the importance of safety conducting regular reviews of procedures and monitoring compliance in all kitchen areas
- Contribute to overall revenue and profitability through efficient operations thoughtful cost control and guest-driven culinary execution
- Other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink supports hiring across hospitality industries.
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