Executive Chef

Position Summary: The Executive Chef is responsible for leading and overseeing all culinary operations for both the restaurant and banquet spaces. This role ensures excellence in food quality, presentation, and consistency while maintaining high standards for sanitation, safety, and team performance. The Executive Chef plays a key leadership role in menu development, cost control, team training, and ensuring exceptional guest satisfaction. They work closely with hotel leadership to align culinary operations with overall business goals and brand standards.

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Essential functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Direct and oversee all kitchen operations, including production, food quality, presentation, and sanitation.
• Manage culinary execution for both a la carte restaurant service and banquet/event functions.
• Collaborate on innovative menu planning and seasonal updates in line with brand and guest expectations.
• Ensure compliance with all local, state, federal, and company safety, health, and sanitation standards.
• Maintain cost control systems for food, labor, and inventory to achieve budgeted financial targets.
• Hire, train, schedule, and supervise kitchen staff while providing coaching and performance development.
• Foster a team environment built on respect, professionalism, and accountability.
• Conduct regular inspections of kitchen equipment and work areas to ensure cleanliness and functionality.
• Lead daily pre-shift meetings and participate in department leadership and planning meetings.
• Interact with guests and clients to ensure satisfaction, address feedback, and make service improvements.
• Support company programs including sustainability initiatives, brand standards, and continuous improvement efforts.
• Maintain accurate records including inventory, waste logs, temperature logs, and production reports.
• Serve as a visible leader during peak service times and special events
• Provide ongoing coaching and support to team members, fostering a positive and productive work environment.
• Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards.
• Collaborate with other departments to ensure seamless service delivery and enhance overall guest satisfaction
• Perform additional duties as assigned by the General Manager, supporting the overall success of hotel operations.
  
  

Qualifications

Education: High school diploma or equivalent required; culinary degree or professional training strongly preferred.

Experience: Minimum 3 years of culinary leadership experience required, including managing kitchen staff, catering, and banquet operations.

Strong culinary skills with working knowledge of modern techniques, food safety, and sanitation practices.

Excellent communication and leadership abilities to inspire, manage, and develop kitchen teams.

Ability to read and execute recipes, production orders, and menu standards.

Proficiency in managing food and labor budgets, inventory control, and kitchen scheduling.

Must be able to work in a high-volume, fast-paced environment with multiple competing priorities.

Physical ability to stand, bend, and lift up to 50 lbs., operate kitchen equipment, and maneuver carts up to 250 lbs.

Comfortable working in varying temperatures, including freezers and hot kitchens, for extended periods.

Ability to handle tools and kitchen machinery safely and effectively.

Must be available to work evenings, weekends, and holidays as needed to support business needs.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.