Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
401K options
Tuition Assistance
discounted room rates
Training and Development
Career advancement opportunities
Job Description
Concord Hospitality Enterprises is a prominent and widely respected hospitality company known for its commitment to quality, integrity, community, profitability, and fun. As a leader in hotel management, Concord emphasizes delivering exceptional customer service and quality accommodations across various markets. Their "Associate First" culture inspires and supports personal and professional development, fostering a supportive and dynamic work environment for their employees. The company prioritizes work-life balance, values diversity, and aims to hire the best associates in the industry. At Concord, employees are recognized for their dedication, hard work, and commitment to excellence, making it a great place to grow a career in hospitality.
The Executive Chef role at Concord is a high-responsibility position responsible for overseeing all culinary operations within the hotel's main kitchen, banquet services, and culinary staff. This leadership position requires managing food preparation, production, and cost controls across all food outlets. The Executive Chef acts as a mentor and leader, developing their team into valuable assets for the hotel and ensuring culinary excellence through creativity and consistent quality. This role involves responding to market trends and guest preferences by advancing menu development, innovating new food concepts, and maintaining high standards in food presentation and flavor. Collaborating closely with vendors and managing department expenses ensures financial goals are met while maintaining premium quality.
The Executive Chef also plays a critical role in staffing, including recruitment, training, performance appraisals, employee motivation, and enforcing safety protocols. They supervise cooks and kitchen staff, introduce innovative cooking techniques, and ensure compliance with all relevant employment and civil rights laws. As a key member of the hotel leadership team, the Executive Chef participates in long-range planning, supports team goals linked to food and beverage profitability, and drives service excellence to exceed guest expectations. The position requires strong communication skills, strategic thinking, and a positive leadership attitude, contributing to a collaborative and productive kitchen environment.
This full-time position offers a competitive salary and comprehensive benefits, including medical, dental, and vision plans, life insurance, short-term and long-term disability options, 401K, tuition assistance, discounted room rates at Concord managed hotels, and abundant opportunities for training, development, and career advancement. Candidates who thrive in dynamic team settings, enjoy creative culinary challenges, and are committed to excellent guest service will find this role rewarding and fulfilling. Concord Hospitality Enterprises is an Equal Employment Opportunity employer that maintains a drug-free workplace and values a diverse workforce. If you want to grow your career in a supportive, fun environment with a leader in hospitality, the Executive Chef position at Concord is an excellent opportunity.
The Executive Chef role at Concord is a high-responsibility position responsible for overseeing all culinary operations within the hotel's main kitchen, banquet services, and culinary staff. This leadership position requires managing food preparation, production, and cost controls across all food outlets. The Executive Chef acts as a mentor and leader, developing their team into valuable assets for the hotel and ensuring culinary excellence through creativity and consistent quality. This role involves responding to market trends and guest preferences by advancing menu development, innovating new food concepts, and maintaining high standards in food presentation and flavor. Collaborating closely with vendors and managing department expenses ensures financial goals are met while maintaining premium quality.
The Executive Chef also plays a critical role in staffing, including recruitment, training, performance appraisals, employee motivation, and enforcing safety protocols. They supervise cooks and kitchen staff, introduce innovative cooking techniques, and ensure compliance with all relevant employment and civil rights laws. As a key member of the hotel leadership team, the Executive Chef participates in long-range planning, supports team goals linked to food and beverage profitability, and drives service excellence to exceed guest expectations. The position requires strong communication skills, strategic thinking, and a positive leadership attitude, contributing to a collaborative and productive kitchen environment.
This full-time position offers a competitive salary and comprehensive benefits, including medical, dental, and vision plans, life insurance, short-term and long-term disability options, 401K, tuition assistance, discounted room rates at Concord managed hotels, and abundant opportunities for training, development, and career advancement. Candidates who thrive in dynamic team settings, enjoy creative culinary challenges, and are committed to excellent guest service will find this role rewarding and fulfilling. Concord Hospitality Enterprises is an Equal Employment Opportunity employer that maintains a drug-free workplace and values a diverse workforce. If you want to grow your career in a supportive, fun environment with a leader in hospitality, the Executive Chef position at Concord is an excellent opportunity.
Job Requirements
- High school diploma or GED
- 6 years of experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years’ experience in the culinary, food and beverage, or related professional area
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to create marketing strategies and promotional menu items with Chef to increase business volumes
- Must have a positive attitude at all times and serve as a leader on the hotel’s Leadership Group
Job Qualifications
- High school diploma or GED
- 6 years of experience in the culinary, food and beverage, or related professional area
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
- 4 years’ experience in the culinary, food and beverage, or related professional area
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to create marketing strategies and promotional menu items with Chef to increase business volumes
- Must have a positive attitude at all times and serve as a leader on the hotel’s Leadership Group
Job Duties
- Responsible for the development and enhancement of the food product that is presented to guests
- Make changes that respond to the marketplace and to guests’ needs
- Recommend changes to the food product
- Use market research to develop new products and menu concepts
- Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
- Work in support of team goals and measure effectiveness through the food and beverage profit and service performance of the hotel
- Ensure all goals are geared toward exceeding guest’s expectations
- Participate in long range planning
- Responsible for the selection, training, and development of the personnel within the department
- Plan, assign and direct work
- Appraise performance
- Reward and discipline employees
- Address complaints and resolve problems
- Oversee departmental matters as they relate to federal, state and local employment and civil rights laws
- Review staffing levels to ensure guest service, operational needs and financial objectives are met
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Demonstrate new cooking techniques and equipment to staff
- Develop and implement guidelines and control procedures for purchasing and receiving areas
- Establish goals including performance goals, budget goals, team goals
- Communicate importance of safety procedures and ensure employee understanding of safety codes
- Manage department controllable expenses including food cost, supplies, uniforms, and equipment
- Work closely with vendors to obtain the highest quality offerings at the most reasonable price
- Provide direction for menu development
- Determine how food should be presented and create decorative food displays
- Recognize superior quality products, presentations, and flavor
- Improve service by communicating and assisting individuals
- Interact with guests to obtain feedback on product quality and service levels
- Empower employees to provide excellent customer service
- Control elements that determine profit and loss
- Responsible for all major kitchen/restaurant operating expenses
- Set margins and manage the business against projections
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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