Executive Chef

Portsmouth, NH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,500.00 - $97,200.00

Work Schedule

Standard Hours

Benefits

Equal opportunity employer

Job Description

This esteemed hotel, known for its commitment to excellence and luxury hospitality, is seeking a dynamic and visionary Executive Chef to lead its culinary operations. As a vital member of the management team, the Executive Chef will be entrusted with overseeing all aspects of food service across multiple venues within the property. This prominent role offers an exciting opportunity to shape the culinary direction and innovation across various dining outlets, including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed events. The hotel prides itself on delivering top-tier service and exceptional guest experiences, and the Executive Chef will play a crucial part in upholding and enhancing these standards through creative menu engineering, quality assurance, and operational excellence.

The Executive Chef position is a strategic leadership role responsible for directing the culinary research and development process from ideation to implementation. This includes the creative development of new culinary concepts, recipe formulation, item costing, concept testing, and the development and sourcing of product specifications. The role demands a strong understanding of culinary trends and the ability to innovate while maintaining the highest levels of quality and consistency. The Executive Chef will also develop and enforce procedural guidelines, policies, and standards related to all food and beverage operations, ensuring compliance with cleanliness, sanitation, cost controls, and operational efficiency.

This position requires excellent managerial skills to lead and support the culinary team, ensuring adherence to company standards and fostering a culture of continuous improvement and excellence. Collaboration with other departments such as Purchasing and Food & Beverage management is essential to source required products efficiently and to implement formal quality assurance processes, including audits and customer feedback systems. The ability to manage multiple culinary departments across properties is highly desired, reflecting the scope and scale of the operation.

Candidates must possess prior experience as an Executive Chef, preferably with a background in 4 or 5-star establishments, demonstrating a strong ability to train and build effective teams, multitask, and launch successful new culinary concepts. The role demands excellent communication skills, creativity, strategic thinking, and a steadfast commitment to guest satisfaction and operational excellence. This is a full-time position that offers a platform for a seasoned culinary leader to influence the culinary landscape of a top-tier hospitality brand.

Job Requirements

Must have prior executive chef experience
excellent communication skills
strong training and team building ability
capability to manage multiple property culinary operations
background in 4 or 5 star culinary standards
proven success in developing and implementing new culinary concepts

Job Qualifications

Prior experience as an Executive Chef
excellent verbal and written communication skills
possess strength in training and team building programs
ability to multi-task and oversee multiple property culinary departments
must have 4 or 5 star background, knowledge and ability to implement such standards
must have experience in the process of creating and implementing successful new concepts

Job Duties

Provide visionary leadership and management of the culinary research and development process from product creation through implementation
devise innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering and themed events
formulate and implement procedural guidelines, policies and standards pertaining to overall food and beverage operations including menu design, product specifications, cleanliness and sanitation, and food, labor and operating expense cost controls
monitor industry trends and collaborate with internal and external partners in culinary research and development efforts
manage the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes
collaborate with Purchasing in identifying and sourcing required products
develop standards, processes and tools to assist in delivering consistent culinary products at multiple properties
guide and support culinary team in the implementation and adherence of company standards, processes and systems
monitor guests, partners and internal feedback and take corrective action as required ensuring the highest level of guest satisfaction
develop and administer formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys in partnership with Food & Beverage management