Executive Chef

Crestline Hotels & Resorts is a prominent hospitality company known for operating a diverse portfolio of hotels and resorts across various locations. The company is dedicated to providing exceptional guest experiences through quality service, innovative facilities, and a warm and welcoming atmosphere. Crestline Hotels & Resorts prides itself on maintaining high standards in hospitality that cater to both leisure and business travelers. With a strong commitment to growth and excellence, Crestline Hotels & Resorts fosters a culture where employees are valued and empowered to perform at their best. They embrace diversity and inclusion, ensuring equal opportunity in employment for all qualified candidates regardless of race, gender, age, or other protected statuses.

The Executive Chef role at Crestline Hotels & Resorts is a vital leadership position within the culinary department, responsible for the successful operation and consistent administration of all culinary activities, including stewarding services. This role demands a dynamic professional who will balance delivering exceptional culinary experiences to every guest while maximizing the profitability of the department. The Executive Chef oversees kitchen operations, ensuring all activities meet professional standards and provide the highest level of service.

This role involves strategic planning, implementing, and controlling tactics to drive results while fostering a motivated and competent culinary team. The Executive Chef will lead daily by example, maintaining a hands-on approach with all culinary functions. This hands-on leadership includes training, coaching, motivating, and engaging culinary staff, supervisors, and managers to maintain a productive and empowered workforce.

The Executive Chef collaborates closely with the food and beverage team to plan, develop, and execute menus that cater to diverse guest preferences while also driving revenue through innovative strategies, marketing, and promotions. Cost control is crucial in this role, requiring careful calculation of theoretical and weighted food costs and coordinating with accounting to optimize expenses. Daily and weekly production needs must be accurately estimated and communicated to ensure kitchen efficiency.

Coordination with other departments such as Front Office, Catering, Conference Services, and Banquet departments is required to properly manage VIP requests, group information, event orders, and forecast sales. The Executive Chef ensures compliance with health, safety, and sanitation standards, maintains proper records, and undertakes budget and payroll monitoring to ensure expenditures align with financial goals.

In addition to operational excellence, the Executive Chef is responsible for developing department managers personally and professionally, enhancing overall team performance. The position requires excellent computer skills, familiarity with hotel restaurant systems such as MICROS, and certifications like Serve Safe and TIPS or Care Certified. Previous hotel restaurant and management experience are essential to succeed in this demanding and rewarding role.