Executive Chef

North Point Hospitality is a distinguished multi-brand hotel development and management company established in 1978 and headquartered in Atlanta, GA. Renowned for its commitment to upscale, brand-defining hotel projects, North Point Hospitality has earned a stellar reputation within the hospitality industry. The company collaborates closely with prestigious partners such as Hilton and Marriott, ensuring that each property it manages delivers exceptional guest experiences and upholds the highest standards of quality and service. Over the years, North Point and its affiliate entities have successfully developed 38 hotels with a substantial investment exceeding $600 million. Presently, North Point owns and operates nine hotels across the southeastern United States, specifically including eight Hilton and Marriott brands. The firm continues to expand its footprint with five additional hotels currently under construction or in active development.

The Executive Chef role at North Point Hospitality plays a critical leadership role within the company’s management team. This position is entrusted with leading the food and beverage department by directing the kitchen team and overseeing all aspects of the department’s operations. The Executive Chef is responsible for making key hiring and supervisory decisions, managing budgetary guidelines, and ensuring compliance with food safety regulations and cleanliness standards. This leadership role demands a proactive approach to menu development and quality control, guaranteeing that every culinary creation meets the company's rigorous presentation and preparation standards.

As Executive Chef, the individual will spearhead the day-to-day functioning of the kitchen, beginning with preparing detailed daily checklists and coordinating all kitchen preparatory tasks to maintain efficient operations. They will be charged with preparing food items of consistent quality according to designated recipes and maintaining strict inventory controls, including labeling and managing food storage as per safety protocols. Part of the role’s responsibilities include conducting regular inventory counts, particularly at month-end, to monitor stock and reduce waste effectively.

Menu planning and innovation form a significant part of the Executive Chef’s duties, as they align food offerings with evolving brand and company standards to enhance guest satisfaction and maintain competitive advantage. The Executive Chef ensures that the kitchen remains a safe and hygienic environment by adhering to strict cleaning protocols and encouraging all kitchen staff to comply with these guidelines. Maintaining accurate logs and managing kitchen equipment correctly, including grills, ovens, and fryers, also fall under this professional’s remit.

In addition, the Executive Chef acts as a liaison with external vendors and suppliers to foster productive relationships that support kitchen operations. Supervising line cooks and managing their workflow is crucial to maintaining the efficiency and effectiveness of the food preparation process. The role involves working in various environments including professional kitchens, dining rooms, bar areas, and office settings, all requiring standard restaurant and office equipment usage. Frequent interaction with guests, vendors, and multiple departments underlines the collaborative nature of this position.

North Point Hospitality emphasizes professionalism, guest delight, and respectful customer interactions as core competencies for all employees. Managers, particularly in the Executive Chef role, are expected to demonstrate managerial courage, anticipate and address departmental needs, build effective teams, and communicate clearly and effectively. This job description may evolve, reflecting the dynamic nature of the hospitality business and the company's commitment to consistent improvement and excellence.