Executive Chef - NOUN Hotel at NOUN Hotel Norman, OK

Norman, OK, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Retirement Plan

Paid Time Off

Employee Discounts

Professional development opportunities

meal discounts

Dental Insurance

Job Description

NOUN Hotel is a distinguished establishment located in Norman, Oklahoma, renowned for its commitment to providing exceptional hospitality experiences. As a premier hotel, NOUN Hotel combines luxurious accommodations with a dedication to fine dining, aiming to offer guests a harmonious blend of comfort and culinary excellence. The hotel prides itself on delivering top-tier service, innovative amenities, and a welcoming atmosphere that caters to both leisure and business travelers. With a focus on creating memorable experiences, NOUN Hotel integrates its rich local culture with modern sophistication, ensuring every guest encounter is unique and delightful.

The Executive Chef role at NOUN Hotel is a pivotal leadership position within the hotel’s fine dining segment. This full-time role demands a visionary culinary professional who will lead the kitchen team in delivering innovative and creative cuisine that meets the highest standards of quality, presentation, and flavor. The Executive Chef will play an essential role in enhancing guest satisfaction, increasing market share, and driving revenue growth by curating exceptional dining experiences. This leadership role encompasses overseeing all culinary operations, including recipe development, menu creation, food preparation, staff management, and cost control. The Executive Chef will be responsible for the professional development of the kitchen team, including hiring, training, supervision, and motivation, ensuring a cohesive and efficient kitchen environment.

Additionally, the Executive Chef will manage inventory and purchasing, coordinate with the central commissary for special orders, and maintain rigorous quality control protocols. Maintaining the kitchen’s cleanliness, safety, and compliance with health regulations is also a critical responsibility. The role demands active involvement in culinary innovation, including the development of seasonal specials, menu pricing strategies, and participation in culinary events and competitions. This dynamic position requires a leader with exemplary culinary skills, organizational acumen, and a passion for fostering a positive team culture. NOUN Hotel offers a unique opportunity for an experienced culinary professional to influence its culinary direction and contribute significantly to the hotel’s reputation and success.

Job Requirements

High school diploma or GED
proven record of culinary accomplishments recognized personally
basic reading, writing, mathematical and computer skills
minimum 5 years' experience in high-volume cooking with fine dining expertise
minimum 3 years' experience as an Executive Chef in hotel or fine dining settings
strong interpersonal, verbal and written communication abilities for training purposes
leadership skills in managing and motivating kitchen staff
even-tempered with a reputation for consistency and fairness
strong organizational skills capable of meeting deadlines
good judgment of people and situations
capable of handling multiple details and heavy event volumes
professional appearance
exceptional customer service skills

Job Qualifications

High school diploma or GED
at least 5 years' high-volume cooking experience with extensive knowledge in fine dining
at least 3 years' experience as an Executive Chef for a hotel or fine dining restaurant
strong interpersonal, verbal and written communication skills
leadership experience in training and motivating culinary staff
ability to maintain consistency and fairness
organizational and deadline management skills
ability to handle multiple details and heavy event volume
exceptional guest and customer service skills
basic reading, writing, mathematical and computer skills

Job Duties

Oversee and execute the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor
interview, hire, train, supervise, counsel and motivate the kitchen team
control production and food costs
review and approve recipe files and discuss improvements with culinary staff
use high-quality food items prepared creatively and cost-effectively
review and approve food orders from the central commissary for special order items
frequently review finished products for quality prior to leaving kitchen
ensure all foods, beverages and garnishes meet established standards
oversee overall appearance, cleanliness and safety of the kitchen
ensure kitchen equipment is properly maintained in accordance with health standards
troubleshoot unexpected kitchen situations
manage proper disposal of kitchen waste
oversee menu creation, production, and ordering for special events
price all menu, catering and seasonal items adhering to food and cost control guidelines
develop and approve seasonal specials
schedule and conduct product taste panels with Food & Beverage Management
participate in culinary events and competitions
ensure food costs meet budgetary goals by establishing purchasing specifications, storage and usage requirements, and waste control procedures