Executive Chef

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $22.00 - $26.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

accident insurance

Disability insurance

Pet insurance

Gym membership discounts

Paid Time Off

Paid holidays

401k plan

Employee Discounts

Referral bonuses

Job Description

Shamin Hotels is a distinguished family-owned and operated hotel company headquartered in Central Virginia. Established in 1978 by entrepreneurs P.C. Amin and B.N. Shah, the company began its journey by acquiring a bankrupt hotel in Lumberton, North Carolina. Today, Shamin Hotels has grown into the largest hotel owner and operator in Virginia, with a portfolio exceeding 70 hotels across multiple states. The company prides itself on its commitment to service excellence, employee growth, and fostering a welcoming atmosphere for guests from around the world. As a leader in the hospitality industry, Shamin Hotels continuously emphasizes teamwork, ownership, and delivering memorable guest experiences.

Joining Shamin Hotels means more than just landing a job – it’s an opportunity to build a career within a supportive and dynamic environment where your passion for hospitality truly matters. The company offers a wide range of career opportunities for both seasoned professionals and individuals looking to start their journey in hospitality. Their culture encourages collaboration, responsibility, continuous learning, and an unwavering commitment to serving guests with genuine warmth and professionalism.

The role of Executive Chef at Shamin Hotels is a vital leadership position overseeing the culinary operations within their hotels’ restaurants and kitchens. This role is responsible for managing daily kitchen operations, including planning and directing food preparation activities while ensuring the highest standards of quality and safety. Executive Chefs play a critical role in staff management, from hiring and training new employees to supervising team performance. They develop and modify menus that satisfy guest preferences and meet food cost targets, demonstrating creativity and innovation.

In addition to culinary expertise, the Executive Chef manages budgeting, inventory, and procurement to guarantee all kitchen supplies are adequately stocked and stored. Collaborating with management and marketing teams, the Executive Chef helps create promotional strategies that enhance guest engagement and incrementally increase revenue. This position demands a strong presence and communication skills to interact positively with guests and motivate kitchen staff to uphold the company’s service philosophy.

Shamin Hotels offers competitive pay alongside comprehensive benefits for full-time associates, including health, dental, vision, accident, and disability insurance, pet insurance, gym membership discounts, paid time off, paid holidays, 401K with company match, employee discounts on branded hotels, and exclusive discounts on tickets, rental cars, and attractions. With a culture grounded in promoting from within, employees enjoy ample opportunities for career growth and advancement across the company’s expanding portfolio.

Applicants passionate about hospitality and eager to contribute to a company with a solid reputation for excellence and employee support are encouraged to apply directly through the Shamin Hotels career portal. The Executive Chef role is a challenging and rewarding opportunity to lead culinary operations while contributing to an extraordinary guest experience within a well-respected hospitality group.

Job Requirements

General education high school diploma or equivalent required
Ability to lead kitchen operations and staff effectively
Knowledge of food safety and sanitation standards
Strong organizational and communication skills
Experience managing budgets and controlling costs
Ability to develop and modify menus creatively
Commitment to providing excellent guest service
Ability to work collaboratively with other departments
Experience with inventory management and equipment maintenance
Understanding of hospitality industry standards
Ability to motivate and train kitchen staff
Experience in food preparation and culinary techniques
Knowledge of relevant governmental regulations
Ability to manage labor productivity
Effective conflict and change management skills

Job Qualifications

General education high school diploma or equivalent required
General education associate degree recommended
Culinary degree preferred
Understanding of restaurant, room service, bar/lounge, and banquet department procedures
Knowledge of basic sanitation requirements and food handling safety standards
Effective decision-making skills
Strong customer and associate relation skills
Knowledge of overall hotel operations as they relate to the kitchen
Ability to effectively manage labor productivity
Good presentation and platform skills
Good verbal, listening, and writing communication skills
Strong organization skills
Effective conflict management skills
Effective change management skills
Good training and facilitator skills
Knowledge of purchasing, inventory controls, supplies, and equipment
Knowledge of governmental regulations and safety standards including OSHA, EPA, ADA, CFC, NFPA
Experience with financial management including understanding P&L statements, managing operating budgets, forecasting, and scheduling

Job Duties

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Ensure all supplies are ordered, stocked, and properly stored
Hire, train, and manage kitchen staff performance
Assign duties to kitchen staff including food preparation tasks and line positions
Arrange equipment purchases and repairs
Maintain a strong, visible presence with guests and communicate service expectations to staff
Develop innovative marketing strategies to drive guest engagement and revenue
Respond to guest requests for menu selections and event planning
Collaborate with departments to enhance food and beverage guest experiences
Research and analyze new products for cost and profit benefits
Review food preparation and presentation techniques to maximize satisfaction and minimize costs
Maintain urgency and responsiveness while ensuring quality
Provide leadership and strategy to inspire associates and drive financial success
Embrace and promote the company culture