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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $66,300.00 - $91,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Paid holidays
Employee Discounts
Training and Development
Job Description
This position is for an Executive Chef at a full-service hotel renowned for its commitment to exceptional guest experiences through superior food and beverage offerings. The hotel combines luxurious accommodations with excellent dining facilities, including multiple food outlets and banquet services, aiming to provide remarkable culinary experiences for every guest. As a leading establishment in the hospitality industry, it values innovation, quality, and customer satisfaction, further emphasizing a professional working environment focused on teamwork and continuous improvement. The Executive Chef role is a critical leadership position within the hotel, reporting directly to the Food and Beverage Manager and ultimately to... Show More
Job Requirements
- 3 years' experience as an executive chef, exec sous chef or cdc, preferably with a full-service property
- Management experience required
- Graduate of an accredited culinary school program preferred
- Must have experience at properties of similar size and quality
- Proficiency in microsoft applications is required
- Verifiable record improving measurable metrics related to the food department and guest satisfaction
Job Qualifications
- 3 years' experience as an Executive Chef, Exec Sous Chef or CDC, preferably with a full-service property
- Management experience required
- Graduate of an accredited Culinary School program preferred
- Must have experience at properties of similar size and quality
- Proficiency in Microsoft applications is required
- Verifiable record improving measurable metrics related to the Food Department and guest satisfaction
Job Duties
- Responsible for enhancing the food product that is presented to guests
- Make changes that respond to the marketplace and to guests' needs, both present and anticipated
- Recommend changes to the food product
- Use market research to develop new products
- Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
- Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
- Responsible for the selection, training, and development of the personnel within the department
- Able to exercise hire and fire discretion within the hotel's policies
- Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
- Control the elements that determine profit and loss
- Responsible for all major operating expenses
- Set margins and manage the business against projections
- Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
- Professionally represent the hotel in community and industry organizations and events
- Participate as a team player with all departments
- Provide constructive feedback to all departments
- Be a leader and a role model to all employees
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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