Executive Chef

What We Offer

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• A 401K matching program for eligible associates
• A flexible scheduling option to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

About the Role

We are a team of hospitality professionals deeply connected to and proud of the exceptional experiences we provide for our guests. We understand what it takes to be a part of something great and we encourage you to bring your true self to work every day.

Responsibilities

• Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards.
• Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement.
• Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands.
• Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards.
• Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail.
• Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested.
• Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes.

Requirements

• Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary operations as an Executive Chef.
• Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience.
• Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience.

Qualifications

• High school diploma or equivalent
• Valid Food Handlers Permit

Skills

• Strong leadership skills
• Ability to manage multiple tasks simultaneously
• Excellent communication and interpersonal skills
• Knowledge of food safety and sanitation practices

Benefits

• Comprehensive health insurance options
• Retirement savings plans
• Flexible work arrangements
• Professional development opportunities

Pay

Compensation is commensurate with experience.

Schedule

Hours may vary based on department needs.