Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $37.15 - $63.53
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401K with company match
Life insurance
Tuition Assistance
Paid Time Off
paid holiday time
Travel Discounts
Job Description
OTO Development is a premier hotel development and management company recognized for its excellence in the hospitality industry. Known for partnering with top-tier hotel brands, OTO Development manages a diverse portfolio of upscale select service, extended stay, and lifestyle hotels throughout key markets in the United States. The company is celebrated for its commitment to outstanding guest service, operational excellence, community engagement, and has received multiple awards including Developer of the Year from respected brand partners. These accolades underline OTO Development's position as a trusted leader in hotel management and development, with a strong dedication to sustainable growth and quality service delivery.
We are thrilled to offer a career opportunity for the role of Executive Chef within our dynamic team. This position plays a crucial role in overseeing the food and beverage operations across various departments, including banquets. As an Executive Chef with OTO Development, the successful candidate will be responsible for maintaining high culinary standards, ensuring compliance with health and safety regulations, and leading teams to deliver exceptional dining experiences. The role demands strong leadership skills to coordinate kitchen operations, manage inventory, and maintain cleanliness and safety standards.
The position is salaried with a competitive pay scale ranging from $70,000 to $75,000 annually, or between $37.15 and $63.53 per hour depending on the state or market. The Executive Chef will directly influence the quality and efficiency of food service, ensuring all activities comply with company, franchise, and regulatory standards. This role requires a proactive approach to daily operations, including staff scheduling, inventory management, and quality control.
Working in tandem with multiple food and beverage sub-departments, the Executive Chef will be integral in creating a positive and productive working environment. Key responsibilities include organizing storerooms and refrigeration, participating in inventory counts, assisting with procurement, and verifying that equipment is fully operational. The Executive Chef will also be instrumental in training and mentoring staff to promote safety, hygiene, and high performance under pressure.
This position suits a candidate with extensive knowledge of restaurant operations encompassing food preparation, banquet service techniques, and health regulations. The role is physically demanding, requiring the ability to stand, sit, walk, bend, lift, and squat for sustained periods. Excellent organizational and time management skills are essential, alongside the ability to communicate effectively in English both orally and in writing. At OTO Development, we value creating a positive working culture and expect the Executive Chef to foster teamwork and motivation throughout the culinary team.
Overall, the Executive Chef role at OTO Development offers a challenging yet rewarding career path within an industry-leading company that supports professional growth and values employee well-being through comprehensive benefits. This role not only demands culinary excellence but also leadership, operational competency, and a passion for hospitality.
We are thrilled to offer a career opportunity for the role of Executive Chef within our dynamic team. This position plays a crucial role in overseeing the food and beverage operations across various departments, including banquets. As an Executive Chef with OTO Development, the successful candidate will be responsible for maintaining high culinary standards, ensuring compliance with health and safety regulations, and leading teams to deliver exceptional dining experiences. The role demands strong leadership skills to coordinate kitchen operations, manage inventory, and maintain cleanliness and safety standards.
The position is salaried with a competitive pay scale ranging from $70,000 to $75,000 annually, or between $37.15 and $63.53 per hour depending on the state or market. The Executive Chef will directly influence the quality and efficiency of food service, ensuring all activities comply with company, franchise, and regulatory standards. This role requires a proactive approach to daily operations, including staff scheduling, inventory management, and quality control.
Working in tandem with multiple food and beverage sub-departments, the Executive Chef will be integral in creating a positive and productive working environment. Key responsibilities include organizing storerooms and refrigeration, participating in inventory counts, assisting with procurement, and verifying that equipment is fully operational. The Executive Chef will also be instrumental in training and mentoring staff to promote safety, hygiene, and high performance under pressure.
This position suits a candidate with extensive knowledge of restaurant operations encompassing food preparation, banquet service techniques, and health regulations. The role is physically demanding, requiring the ability to stand, sit, walk, bend, lift, and squat for sustained periods. Excellent organizational and time management skills are essential, alongside the ability to communicate effectively in English both orally and in writing. At OTO Development, we value creating a positive working culture and expect the Executive Chef to foster teamwork and motivation throughout the culinary team.
Overall, the Executive Chef role at OTO Development offers a challenging yet rewarding career path within an industry-leading company that supports professional growth and values employee well-being through comprehensive benefits. This role not only demands culinary excellence but also leadership, operational competency, and a passion for hospitality.
Job Requirements
- thorough knowledge of restaurant operations including food and beverage and banquet service techniques
- strong organizational and time management skills
- ability to communicate in English both orally and in writing
- ability to create and promote a positive working environment
- capacity to work under pressure and perform well under stressful situations
- physically able to stand, sit, walk, bend, lift, and squat for extended periods
Job Qualifications
- knowledge and understanding of restaurant operations including food and beverage, restaurant and banquet service techniques, and health and safety regulations
- strong organizational and time management skills
- ability to communicate effectively in English orally and in writing
- ability to create and promote a positive working environment among team members
- capacity to work well under pressure and perform under stressful situations
Job Duties
- prepare, assign and delegate responsibilities for the operation of the various food and beverage sub departments including banquets
- ensure compliance with all policies and procedures relating to food and beverage as well as local, state and federal laws and regulations
- ensure safety of team members and cleanliness of facility and equipment
- monitor inventory of food, beverages and supplies to ensure meeting par requirements in all areas
- assist in conducting monthly inventories
- keep storerooms and refrigerator and freezer organized
- assist in ordering and receiving necessary food products, beverages and supplies
- ensure daily that the kitchen is staffed appropriately, kitchen is clean, inventory levels are appropriate, and equipment is working properly
- comply with company and franchise standards of operation procedures and applicable regulatory agencies, ensuring all products are prepared and presented in accordance with brand or company standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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