Job Overview
Employment Type
Full-time
Part-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Disability insurance
supplemental life insurance
Flexible spending account
401(k) retirement plan
Paid Time Off
Employee assistance program
hotel discounts
Job Description
Our esteemed establishment is a prominent hotel recognized for its commitment to delivering exceptional guest experiences through world-class hospitality and culinary excellence. Known for blending sophisticated ambiance with innovative services, the hotel caters to a diverse clientele seeking luxury and high-quality dining experiences. With a strong reputation in the hospitality sector, the hotel prides itself on maintaining impeccable standards across all departments, especially within its Food and Beverage division, to ensure an unforgettable stay for every guest.
The role of the Food and Beverage Director & Executive Chef is a senior leadership position essential to the success of the hotel’s culinary operations. This full-time role involves overseeing the entire kitchen operation, ensuring that the quality, consistency, and presentation of all food served meet the highest standards. The individual will be responsible for leading the kitchen team and collaborating cross-functionally with other departments, such as Sales and Operations, to sustain operational excellence. The Director & Chef is also key to managing the Food and Beverage division broadly, which includes implementing Standard Operating Procedures (SOPs), achieving cost control targets, and maintaining compliance with health and safety regulations.
The candidate will spearhead menu planning and development, ensuring menus remain innovative, reflective of seasonal availability, and aligned with the hotel’s brand identity and guest demographics. Maintaining strict quality control standards is paramount, including conducting tastings and inspections regularly to guarantee consistency in flavor, presentation, and overall culinary experience. As a culinary innovator, staying abreast of emerging trends and industry best practices will aid in introducing fresh concepts and maintaining the hotel’s esteemed reputation.
Operational management duties encompass daily oversight of food preparation, cooking, and presentation across all outlets and catering functions. This also includes managing kitchen inventory, ordering, and cost control efforts with a view towards maximizing profitability without sacrificing quality. Compliance with all relevant food safety standards, including brand and state guidelines as well as health department audits, is a critical focus.
Staff supervision and development are integral components of the role. The Director & Executive Chef will recruit, train, and mentor kitchen staff to foster professionalism and culinary expertise. Regular training sessions will be conducted to update team members on new techniques, menu enhancements, and safety protocols. Collaboration with vendors to source premium ingredients and coordination with the sales team ensures that culinary offerings meet guest expectations and support business objectives.
The position demands strong leadership, exceptional communication skills, and the ability to thrive in a fast-paced, high-pressure environment. Physical demands include typical kitchen activities such as extended standing, lifting up to 50 lbs, and operating various kitchen equipment. Recognized benefits accompany this leadership role, including health, dental, and vision insurance, disability coverage, retirement plans, paid time off, and employee discounts, underscoring the hotel’s investment in its employees’ well-being and professional growth.
The role of the Food and Beverage Director & Executive Chef is a senior leadership position essential to the success of the hotel’s culinary operations. This full-time role involves overseeing the entire kitchen operation, ensuring that the quality, consistency, and presentation of all food served meet the highest standards. The individual will be responsible for leading the kitchen team and collaborating cross-functionally with other departments, such as Sales and Operations, to sustain operational excellence. The Director & Chef is also key to managing the Food and Beverage division broadly, which includes implementing Standard Operating Procedures (SOPs), achieving cost control targets, and maintaining compliance with health and safety regulations.
The candidate will spearhead menu planning and development, ensuring menus remain innovative, reflective of seasonal availability, and aligned with the hotel’s brand identity and guest demographics. Maintaining strict quality control standards is paramount, including conducting tastings and inspections regularly to guarantee consistency in flavor, presentation, and overall culinary experience. As a culinary innovator, staying abreast of emerging trends and industry best practices will aid in introducing fresh concepts and maintaining the hotel’s esteemed reputation.
Operational management duties encompass daily oversight of food preparation, cooking, and presentation across all outlets and catering functions. This also includes managing kitchen inventory, ordering, and cost control efforts with a view towards maximizing profitability without sacrificing quality. Compliance with all relevant food safety standards, including brand and state guidelines as well as health department audits, is a critical focus.
Staff supervision and development are integral components of the role. The Director & Executive Chef will recruit, train, and mentor kitchen staff to foster professionalism and culinary expertise. Regular training sessions will be conducted to update team members on new techniques, menu enhancements, and safety protocols. Collaboration with vendors to source premium ingredients and coordination with the sales team ensures that culinary offerings meet guest expectations and support business objectives.
The position demands strong leadership, exceptional communication skills, and the ability to thrive in a fast-paced, high-pressure environment. Physical demands include typical kitchen activities such as extended standing, lifting up to 50 lbs, and operating various kitchen equipment. Recognized benefits accompany this leadership role, including health, dental, and vision insurance, disability coverage, retirement plans, paid time off, and employee discounts, underscoring the hotel’s investment in its employees’ well-being and professional growth.
Job Requirements
- Proven experience as a culinary leader
- Culinary degree or equivalent professional experience
- Strong leadership and management skills
- In-depth knowledge of various cooking methods, ingredients, equipment, procedures, and cost controls
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced environment and handle pressure
- Up-to-date knowledge of industry trends and innovations
Job Qualifications
- Proven experience as a culinary leader
- Culinary degree or equivalent professional experience
- Strong leadership and management skills
- In-depth knowledge of various cooking methods, ingredients, equipment, procedures, and cost controls
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced environment and handle pressure
- Up-to-date knowledge of industry trends and innovations
Job Duties
- Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability
- Create innovative and diverse culinary offerings that reflect the hotel’s brand standards and customer demographic
- Maintain strict quality control standards for all food produced in the kitchen
- Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor
- Oversee day-to-day food and beverage operations with a focus on kitchen management, including food preparation, cooking, and presentation for all outlets and catering functions
- Ensure adherence to brand and state specific hygiene and safety standards in the kitchen
- Manage kitchen inventory, ordering, and cost control to maximize profitability
- Ensure compliance with all annual inspections, Department of Health requirements, and brand standard audits
- Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence
- Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures
- Work closely with the sales and operations team to meet the culinary needs of guests and clients
- Collaborate with vendors to source high-quality ingredients
- Assist the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses
- Implement cost control measures to maximize profitability without compromising quality
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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