Executive Chef - Banquets & Catering

Highgate Hotels is a prominent real estate investment and hospitality management company that manages a global portfolio of over 400 hotels and $15 billion in assets across North America, Europe, the Caribbean, and Latin America. With a 30-year track record of innovation in the hospitality industry, Highgate excels in providing expert guidance throughout all stages of property development, including planning, recapitalization, and disposition. The company is known for its diverse collection of bespoke lifestyle and legacy hotel brands, as well as independent hotels and resorts. These properties feature contemporary programming and digital sophistication, driven by industry-leading revenue management tools that analyze and predict market trends to maximize asset value and performance. Headquartered with a team of seasoned hospitality leaders, Highgate is a trusted partner for top ownership groups and major hotel brands worldwide. For more information, visit www.highgate.com.

The Graduate Providence, located in downtown Providence, Rhode Island, is one of Highgate's landmark hotels. With 294 rooms, this historic property was designed by the celebrated architectural firm Warren and Wetmore, known for New York City's Grand Central Station. Opened in 1922, Graduate Providence quickly became a social and tourist hub and remains an authentic part of Providence's culture and tradition. It is also a member of the Historic Hotels of America.

The Executive Chef role at Graduate Providence involves overseeing all aspects of food production, ensuring quality and profitability in Food & Beverage operations, and maintaining high standards in service and product quality. The Executive Chef is tasked with coordinating kitchen operations, managing food and labor costs, and training staff to uphold corporate standards. Responsibilities also include enforcing food safety and sanitation standards, controlling food portions and specifications, and supporting guest satisfaction through excellent culinary presentation and food quality.

This leadership position requires collaboration with Food & Beverage managers and communication with the hotel's executive management on operational issues. The Executive Chef monitors kitchen loss prevention, submits timely reports, carries out staff performance reviews, and ensures compliance with corporate promotions and local health regulations. Menu creation and implementation, employee cafeteria management, stewarding department oversight, and payroll approval are also core components of this role. The Executive Chef acts as a key contributor in catering events and participates in managerial on-duty programs.

Candidates for this role are expected to hold a culinary degree ranging from two to four years and have at least five years of progressive experience within a hotel or related environment, including supervisory roles. Expertise in Food & Beverage preparation, health department regulations, and liquor laws is mandatory. The position involves physical tasks including occasional lifting of up to 50 pounds and requires excellent verbal and written communication skills, multitasking abilities, and a service-oriented mindset. The Executive Chef must maintain a professional appearance, adhere to Highgate's operational standards, and actively participate in hotel meetings and training. The role demands a warm, friendly demeanor and the capacity to handle complex problems while maintaining confidentiality and effective departmental leadership.