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Executive Chef - The Waymark Chattanooga **Brand New Hotel**
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $75,000.00
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
401(k) program
Tuition Assistance
discounted room rates
Training and development opportunities
career advancement
Job Description
The Waymark Hotel, a distinguished property under the Concord Hospitality umbrella, offers a premier hospitality experience distinguished by its commitment to quality, integrity, and community values. Concord Hospitality is a recognized leader in the hotel management industry across North America, known for its dedication to creating a workplace culture that is supportive, inclusive, and focused on the development of its associates. Founded on the five cornerstones of Quality, Integrity, Community, Profitability, and FUN, Concord Hospitality fosters an "Associate First" environment that nurtures both professional growth and personal well-being. The Waymark Hotel epitomizes these principles through its dedication to providing exceptional... Show More
Job Requirements
- Minimum of 6 years of culinary leadership experience
- Experience in hospitality or high-volume environments
- Knowledge of menu development and kitchen safety
- Familiarity with vendor management and operational compliance
- Understanding of food and labor cost controls
- Strong leadership and team management skills
- Effective communication abilities
- Commitment to maintaining health and safety standards
Job Qualifications
- Minimum of 6 years of culinary leadership experience in hospitality or high-volume environments
- Experience with menu development, kitchen safety, vendor management, and operational compliance
- 2-year degree in Culinary Arts, Hospitality Management, or a related field preferred
- Demonstrate strong understanding of food and labor cost management
- Proven ability to lead large teams in a fast-paced setting with a focus on quality and cost control
- Excellent interpersonal and communication skills
- Ability to foster a team-oriented environment focused on associate growth and guest satisfaction
Job Duties
- Lead all kitchen operations including main kitchen, banquet events, and culinary team performance
- Create and execute innovative menus based on market trends and guest preferences
- Ensure consistent preparation and presentation of high-quality, flavorful food
- Develop and maintain food and labor cost controls
- manage department operating budgets
- Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards
- Demonstrate new cooking techniques and ensure culinary team is properly trained on equipment and recipes
- Collaborate with F&B and hotel leadership to ensure alignment with guest expectations and operational goals
- Partner with vendors to secure top-quality products at competitive prices
- Maintain all health and safety standards, including compliance with local, state, and federal regulations
- Lead guest engagement initiatives, responding to feedback and ensuring an outstanding dining experience
- Contribute to strategic planning for long-term culinary excellence and profitability
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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