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Executive Chef at Raleigh Durham Embassy Suites Cary, NC
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Daily Pay
Travel Discounts
401k plan
Medical insurance
Paid Time Off
Career development programs
employee recognition initiatives
Job Description
Raleigh Durham Embassy Suites is a renowned hotel located in Cary, North Carolina, offering a high standard of hospitality services to guests from around the world. This operation functions as an integral part of the Atrium Hospitality family, known for fostering a supportive and inclusive working environment. The hotel’s commitment to providing a 'Home Away From Home' underscores its dedication to exceptional guest experiences and team-oriented values. As a full-service hotel, it features a variety of amenities and event spaces, catering to both leisure and business travelers. The hotel’s focus on teamwork, passion, and appreciation is encapsulated in its guiding... Show More
Job Requirements
- Four or more years of supervisory culinary experience in a hotel setting
- Demonstrated leadership skills
- Technical expertise in food preparation
- Competency in calculating discounts, interests, profits, and losses
- Familiarity with ratios, proportions, and measurements relevant to kitchen operations
- Proficient in Microsoft Office and cloud-based applications
- Capability to lift up to 50 pounds occasionally and 10 pounds regularly
- Availability to work flexible schedules including weekends and holidays
Job Qualifications
- Minimum 4 years of supervisory experience in hotel culinary positions
- Proven leadership and team management skills
- Extensive knowledge of food preparation methods
- Skilled in budgeting including food cost controls and menu pricing
- Proficiency with Microsoft Office Suite and cloud-based applications
- Ability to stand, bend, lift up to 50lbs, and perform physical kitchen tasks
- Flexibility to work varied shifts including early mornings, nights, weekends, and holidays
Job Duties
- Lead culinary production for a la carte and catered functions
- Enhance guest satisfaction by delivering exceptional food
- Develop creative menus that maintain quality, consistency, and concept
- Manage food cost control through portion control, inventory rotation, and waste reduction
- Collaborate with food and beverage, sales and event teams to meet guest culinary expectations
- Train, motivate, and manage kitchen staff with effective coaching and evaluation
- Ensure compliance with safety, sanitation, and quality standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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