Executive Chef

Chesapeake, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

401(k)

401(k) matching

Bonus based on performance

competitive salary

Dental Insurance

Employee Discounts

Health Insurance

Opportunity for advancement

Paid Time Off

Job Description

LTD Hospitality Group is a renowned operator in the hospitality sector, specializing in upscale hotel and food services. The company prides itself on delivering exceptional culinary experiences and maintaining high standards of customer service across all its properties. With a dedication to excellence, LTD Hospitality Group invests in fostering a productive and positive workplace for its team members, emphasizing growth and development within the hospitality industry. The organization is known for its robust commitment to equal employment opportunities, upholding diversity and inclusivity across all levels of employment. LTD Hospitality Group’s continuous growth drives the need to employ skilled and innovative professionals who share its passion for hospitality and customer satisfaction. This strategic approach has positioned LTD Hospitality Group as a leading name in providing memorable dining and lodging experiences for guests and visitors.

The role of Executive Chef at LTD Hospitality Group is a dynamic and critical leadership position, demanding a highly motivated and strategic hands-on leader well-versed in effective restaurant and banquet operations. The Executive Chef will be entrusted with overseeing the preparation, cooking, and presentation of all food served in the hotel’s restaurant and other food outlets, including banquet and catering services. Reporting to the Director of Food and Beverage, the Executive Chef will manage kitchen resources and staff, ensuring smooth and efficient culinary operations. This role requires expertise in managing both people and processes, maintaining compliance with health and safety regulations to the highest standards, and collaborating with food and beverage leadership to optimize kitchen productivity based on fluctuating guest volumes. The Executive Chef is also responsible for budget oversight, cost control, vendor relations, inventory management, and fostering teamwork across kitchen and front-of-house staff for seamless service delivery. Effective communication skills, leadership, and operational acuity are essential to success in this role. LTD Hospitality Group offers a competitive salary and a comprehensive benefits package including 401(k) plans with matching contributions, performance-based bonuses, health and dental insurance, paid time off, and valuable employee discounts. This position also presents opportunities for advancement within the organization, aligning with LTD Hospitality Group's commitment to employee growth and continuous development. The Executive Chef role is pivotal to maintaining and elevating the brand’s high culinary standards and delivering exceptional guest experiences in a dynamic hospitality environment.

Job Requirements

Advanced degree in food preparation
Minimum 2 years of relevant experience at an advanced level
Ability to mentor and supervise kitchen staff
Effective communication skills
Strong problem-solving and decision-making abilities
Excellent organizational and interpersonal skills
Proficiency in math and food cost control
Flexible availability including nights, weekends, and holidays
Valid driver’s license and reliable transportation

Job Qualifications

Advanced degree in food preparation
At least 2 years of experience at an advanced skill level
Ability to direct, supervise, and mentor staff members
Demonstrated oral and written communication skills in English
Ability to manage problems and make appropriate decisions quickly
Excellent organizational, interpersonal, and administrative skills
Excellent math skills
Understanding of how to calculate and control food cost
Ability to work a flexible schedule including nights, weekends, and holidays
Reliable transportation with a valid state driver’s license

Job Duties

Hire, train, mentor, supervise, manage and counsel cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Provide feedback, mentoring, and training to the kitchen staff to encourage continuous improvement in skills and abilities
Maintain an ongoing positive working relationship with external vendors and suppliers
Order food and other supplies needed to ensure appropriate levels of inventory are maintained at all times
Verify the quantity and quality of received products to ensure proper amounts are received and are of an acceptable standard of quality
Maintain a high standard of inventory control during the food preparation process and continuously work to reduce waste
Manage the food preparation areas to ensure all State and Federal Health Regulation Standards are maintained or exceeded at all times
Inspect supplies, equipment, and work areas to ensure compliance to safety, cleanliness, and overall operation for all food service and preparation areas
Perform routine maintenance on equipment to maintain operational ability and safety
Work with Food & Beverage Director to maintain, adjust, and correct the flow of kitchen activities and staff levels based on changes to guest volume
Establish yearly budgets and restrain costs to meet budget expectations
Actively search for areas of improvement and ways to reduce costs
Maintain an atmosphere of teamwork between both the back and front of the house staff and manage the food service staff
Complete other duties, projects, and tasks as assigned by management