Executive Chef

About Us

At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Mohican Lodge & Conference Center is part of our family of properties.

About the Role

We are seeking a dynamic, experienced Executive Chef to lead the day-to-day success of our back-of-house operations. This leadership role oversees food quality and presentation across all dining outlets, banquet functions, and the employee dining area while driving team development, budgeting, scheduling, inventory control, and exceptional guest experiences.

Responsibilities

• Lead the quality, safety, consistency, and presentation of all food preparation throughout the lodge, ensuring proper food quality, food cost control, and balanced menu offerings.
• Achieve company financial goals, including food cost and labor percentage targets, on a monthly and annual basis.
• Complete staff schedules ensuring daily labor percentages remain on target.
• Oversee food purchasing, monthly inventory, and high-value inventory control.
• Follow established purchasing practices, including the use of company-preferred vendors.
• Develop, document, and maintain accurate recipes for property-specific items and specials.
• Hold team members accountable for using correct ingredients, portion sizes, and preparation standards.
• In conjunction with the corporate menu, create property-specific menu offerings for the dining room and banquet menus with appropriate pricing to support food cost goals.
• Ensure effective training and staff development so employees are supported in reaching their full potential.
• Oversee daily kitchen operations and support other Food and Beverage areas as needed.
• Ensure kitchen employees are trained to prepare food according to established guidelines and maintain the kitchen in accordance with sanitation standards.
• Ensure all kitchen employees follow standards established through ServSafe Food Handler or ServSafe Manager courses.
• Maintain a positive working relationship with the County Health Department inspector.
• Establish and maintain production methods that ensure consistent food preparation and adherence to menu specifications.
• Communicate effectively with management and employees to achieve company and Food and Beverage goals, resolve challenges, and build a strong team.
• Stay current with culinary trends and industry practices to anticipate guest requests and enhance the dining experience.
• Process timekeeping for kitchen staff to ensure accurate payment and maintain attendance records.
• Participate in the Manager on Duty shift schedule as required.

Qualifications

• Minimum of 2 years of demonstrated management experience leading a team.
• Associate or bachelor’s degree from an accredited culinary academy or institute preferred.
• Current ServSafe Certification required, or must obtain certification within 90 days of hire.
• Experience in food production records, employee scheduling, and inventory/cost controls required.
• Demonstrated experience in food preparation and production in a full-service kitchen, including dining room and banquet production.

Skills

• Ability to train kitchen employees across all areas of operation, from haute cuisine preparation and presentation to prep work and entry-level kitchen roles.
• Strong written and verbal communication skills, particularly in training, coaching, and developing employees.
• Excellent interpersonal skills with the ability to communicate effectively with management, front-of-house teams, and guests.
• Ability to use computerized food ordering systems, with experience using Microsoft Word, Excel, and Outlook.
• Ability to quickly assess productivity levels across the cook line, dish area, and pantry during meal periods.
• Ability to identify safety hazards and take immediate corrective action.
• Physical ability to stand for extended periods of time.
• Ability to frequently bend, stoop, squat, reach above shoulder level, and balance; must be able to occasionally crouch, push, pull, and lift up to 50 lbs.
• Physical ability to lift thirty pounds of food product and carry it a minimum of 25 feet.
• Ability to work days, nights, holidays, weekends, and other shifts as business needs require.

Benefits

• Competitive compensation range of $45,000 - $50,000, based on experience.
• Health insurance coverage after 60 days of employment.
• 401K Retirement Savings Plan.
• Holiday Pay (including your birthday).
• Paid time off.
• Discounts on accommodations & dining at all ten (10) Great Ohio Lodges.
• Opportunities for advancement and professional growth.

Schedule

This role requires the ability to work days, nights, holidays, weekends, and other shifts as business needs require.