Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
401k
401K Matching
Dental Insurance
Vision Insurance
Job Description
This executive chef position is with a prestigious hotel known for its commitment to culinary excellence and guest satisfaction. The hotel offers a refined dining experience across multiple food outlets and banquet facilities, providing guests with a wide array of gourmet options. With a strong emphasis on quality, innovation, and consistency, the hotel continually strives to enhance its culinary offerings to meet and exceed guest expectations. As a well-established hospitality entity, it fosters a culture of collaboration, creativity, and continuous improvement in its food and beverage operations, aiming to maintain a leading position in the competitive hospitality market.
The Executive Chef role is central to the hotel's food service operations, with comprehensive responsibility for directing all aspects of food ordering, preparation, production, and quality control across all food venues within the property. This position requires a visionary leader who can respond dynamically to market trends and guest preferences by innovating and enhancing the food product. The Executive Chef will implement changes based on rigorous market research and guest feedback to ensure the culinary offerings are consistently excellent and meet evolving standards.
In addition to overseeing the culinary creativity and quality, the Executive Chef manages the financial aspects of the food and beverage department, controlling costs, setting margins, and aligning business operations with financial projections to maximize profitability. This role also involves leadership responsibilities including hiring, training, and developing kitchen personnel while ensuring compliance with federal, state, and local employment and civil rights laws.
Furthermore, the Executive Chef plays an integral role in fostering teamwork across departments, representing the hotel within the community and industry, and actively participating in continuous improvement initiatives. This position demands a combination of strategic, operational, and interpersonal skills to maintain high service standards while driving food and beverage profit and guest satisfaction metrics. The employment type and salary details are to be offered based on the candidate’s experience and qualifications, reflecting the senior nature of this role.
The Executive Chef role is central to the hotel's food service operations, with comprehensive responsibility for directing all aspects of food ordering, preparation, production, and quality control across all food venues within the property. This position requires a visionary leader who can respond dynamically to market trends and guest preferences by innovating and enhancing the food product. The Executive Chef will implement changes based on rigorous market research and guest feedback to ensure the culinary offerings are consistently excellent and meet evolving standards.
In addition to overseeing the culinary creativity and quality, the Executive Chef manages the financial aspects of the food and beverage department, controlling costs, setting margins, and aligning business operations with financial projections to maximize profitability. This role also involves leadership responsibilities including hiring, training, and developing kitchen personnel while ensuring compliance with federal, state, and local employment and civil rights laws.
Furthermore, the Executive Chef plays an integral role in fostering teamwork across departments, representing the hotel within the community and industry, and actively participating in continuous improvement initiatives. This position demands a combination of strategic, operational, and interpersonal skills to maintain high service standards while driving food and beverage profit and guest satisfaction metrics. The employment type and salary details are to be offered based on the candidate’s experience and qualifications, reflecting the senior nature of this role.
Job Requirements
- Responsible for enhancing the food product presented to guests
- Ability to make responsive changes to adapt to market and guest needs
- Knowledge of food product development and market research
- Experience maintaining food quality and delivery standards
- Ability to work towards team goals and evaluate effectiveness through profit and service performance
- Experience managing personnel selection, training, and development
- Discretion in hiring and firing in accordance with policies
- Understanding of employment and civil rights law compliance
- Capability to control profit and loss and manage operating expenses
- Ability to set margins and manage business against projections
- Commitment to support continuous improvement and networking programs
- Professionalism in representing the hotel at various functions
- Team player with ability to provide constructive feedback
Job Qualifications
- 3 - 5 years experience as an Executive Chef or Executive Sous Chef
- Management experience required
- Graduate of an accredited Culinary School program preferred
- Experience at properties of similar size and quality
- Proficiency in Microsoft applications
- Proven record of improving food department metrics and guest satisfaction
Job Duties
- Direct food ordering, preparation, and production for all hotel food outlets and banquet facilities
- Maintain quality and consistency of all food products served
- Implement changes to the food product based on market research and guest needs
- Select, train, and develop kitchen and food service personnel
- Exercise hiring and firing discretion within hotel policies
- Monitor and control food and beverage operating expenses and budgets
- Represent the hotel in community and industry events and foster teamwork across departments
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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