Executive Chef

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Vacation Time

sick leave

Holiday pay

401k plan

Job Description

HEI Hotels and Resorts stands as a leader in the luxury hospitality industry, with a strong commitment to creating memorable experiences for guests while fostering an enriching and supportive environment for its associates. Nestled in the vibrant heart of Buckhead, The Whitley hotel offers stunning views of the city skyline and convenient access to major highways and two Marta Train stations, perfectly blending urban accessibility with upscale comfort. The hotel’s mission centers on gathering people together, providing a welcoming home away from home for every guest. Associates at The Whitley enjoy a range of valuable benefits, including free parking, discounted... Show More

Job Requirements

Two plus years of post-high school education
Three plus years of employment as an executive chef
Hotel experience required
Ability to manage kitchen staff and operations
Knowledge of food safety and sanitation standards
Strong leadership and communication skills
Ability to work under pressure and meet deadlines

Job Qualifications

Two plus years of post-high school education, culinary education is desirable
Three plus years of employment as an executive chef
Hotel experience required
Luxury hotel experience preferred
Advanced knowledge of principles and practices within food profession including management of people and food and beverage operations
Knowledge of hotel operations including marketing plans, security and safety programs, personnel and labor relations, business plans, maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning
Strong leadership skills to motivate and develop staff
Ability to work effectively under time constraints and deadlines
Effective verbal and written communication skills adaptable to different audiences

Job Duties

Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing
Manage human resources in the kitchen to attract, retain, and motivate associates while providing a safe environment
Plan and manage the procurement, production, preparation, and presentation of all food in a safe, sanitary, cost-effective manner
Monitor and control maintenance and sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment meeting standards and regulations
Develop, implement, and manage the department's budget including analyzing, forecasting, and controlling labor and food costs
Develop and implement menus and backup plans within corporate guidelines to improve revenues and profit margins while maintaining quality
Execute and promote Accident Prevention Program to minimize liabilities and related expenses

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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