Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
uniform provided
Job Description
Ambassador Hotel Tulsa, Autograph Collection, is a distinguished boutique hotel situated in the vibrant heart of midtown Tulsa. Renowned for its blend of timeless luxury and modern comfort, the hotel offers guests an unparalleled hospitality experience that combines elegant design with impeccable service. The hotel boasts 55 beautifully appointed guest rooms, the highly acclaimed Chalkboard Restaurant, and sophisticated event spaces ideal for intimate gatherings and special occasions. Known for its warm and welcoming atmosphere, the Ambassador Hotel Tulsa prides itself on personalized service and meticulous attention to detail, making it a preferred destination for travelers seeking both comfort and style. Working at Ambassador Hotel Tulsa means joining a team dedicated to upholding the highest standards of excellence in hospitality, where every employee's contribution is valued and nurtured to foster professional growth and exceptional guest experiences.
The role in question is a pivotal position within the hotel's culinary department, responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality. This position ensures that all food offerings meet rigorous standards of presentation, flavor, and overall guest satisfaction, thereby driving increased market share, covers, and revenue growth. Reporting directly to the Hotel General Manager, the Executive Chef supervises the sous chef and culinary staff, playing a critical role in hiring, training, motivating, and counseling team members while maintaining control over production and food costs. The Executive Chef’s responsibilities also include reviewing and approving recipe files, managing food orders from the central commissary, ensuring kitchen cleanliness and safety, and overseeing menu development including seasonal specials and catering items. Additionally, this role demands active participation in culinary events and competitions, as well as vigilant adherence to budgetary guidelines through cost control and waste management procedures. The hotel emphasizes leadership and teamwork, requiring the Executive Chef to embody a professional and positive work environment that encourages growth and collaboration. This position is ideal for culinary professionals with a passion for fine dining, strong leadership skills, and a commitment to delivering exceptional guest experiences in a dynamic and luxurious setting. Employment type and salary details are typically discussed during the hiring process and align with industry standards for high-level culinary positions within boutique luxury hotels.
The role in question is a pivotal position within the hotel's culinary department, responsible for overseeing and executing the consistent preparation of innovative and creative cuisine of the highest quality. This position ensures that all food offerings meet rigorous standards of presentation, flavor, and overall guest satisfaction, thereby driving increased market share, covers, and revenue growth. Reporting directly to the Hotel General Manager, the Executive Chef supervises the sous chef and culinary staff, playing a critical role in hiring, training, motivating, and counseling team members while maintaining control over production and food costs. The Executive Chef’s responsibilities also include reviewing and approving recipe files, managing food orders from the central commissary, ensuring kitchen cleanliness and safety, and overseeing menu development including seasonal specials and catering items. Additionally, this role demands active participation in culinary events and competitions, as well as vigilant adherence to budgetary guidelines through cost control and waste management procedures. The hotel emphasizes leadership and teamwork, requiring the Executive Chef to embody a professional and positive work environment that encourages growth and collaboration. This position is ideal for culinary professionals with a passion for fine dining, strong leadership skills, and a commitment to delivering exceptional guest experiences in a dynamic and luxurious setting. Employment type and salary details are typically discussed during the hiring process and align with industry standards for high-level culinary positions within boutique luxury hotels.
Job Requirements
- Ability to work from standing position for extended periods
- Ability to perform reaching, stooping, or crouching motions repeatedly
- Dexterity in hands and fingers to manipulate food preparation tools
- Good visual abilities including closeness and depth perception
- Good sense of smell and taste to ensure quality food preparation
- Must wear closed toe, non-canvas, and non-skid soled shoes
- At least a high school diploma or equivalent
- Minimum 5 years high-volume cooking experience
- Minimum 3 years experience as executive chef in hotel or fine dining
- Strong leadership and communication skills
- Ability to work flexible hours including nights and weekends
- Willingness to participate in culinary events and competitions
- Ability to maintain professional grooming standards
- Strong organizational and multitasking abilities.
Job Qualifications
- Proven record of culinary accomplishments and personal recognitions
- Basic reading, writing, mathematical, and computer skills
- At least 5 years high-volume cooking experience with extensive fine dining knowledge
- At least 3 years experience as executive chef in a hotel or fine dining restaurant
- Strong interpersonal, verbal, and written communication skills for culinary training
- Ability to lead, train, and motivate staff effectively
- Even-tempered with consistency and fairness
- Highly organized with ability to meet deadlines
- Good judgment of people and situations
- Ability to handle multiple details and heavy volume of events
- Neat, well-groomed, and highly professional
- Exceptional guest and customer service skills.
Job Duties
- Review and approve recipe files, follow up with culinary staff to improve cuisine
- Use high quality ingredients creatively and cost effectively
- Review and approve food orders from central commissary
- Frequently inspect finished products for quality prior to leaving kitchen
- Ensure kitchen cleanliness, appearance, and safety
- Maintain all kitchen equipment according to health and company standards
- Troubleshoot unexpected situations in kitchen
- Oversee menu creation, production, and ordering for special events
- Price menu, catering, and seasonal items adhering to cost control guidelines
- Develop, taste, and approve seasonal specials and pastry items
- Schedule and conduct product taste panels with Food and Beverage Management
- Participate in culinary events and competitions
- Monitor food costs weekly to meet budgetary goals
- Discuss daily food cost reports with kitchen and F&B staff
- Ensure invoices are coded and prices updated weekly
- Maintain kitchen payroll within budget forecasts
- Interview, hire, and adjust kitchen staff as needed
- Review weekly staff schedules
- Train and motivate culinary staff to meet standards
- Provide positive leadership and professional management
- Delegate responsibilities to develop supervisors and subordinates
- Collaborate with management team and complete assigned projects timely
- Maintain personal grooming and wear provided uniform.
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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