Executive Chef

Key Responsibilities

• Oversee all kitchen operations including restaurants, banquets, catering, and room service as applicable.
• Develop and design menus that reflect brand standards, seasonal offerings, and guest preferences.
• Ensure consistent food quality, presentation, and portion control across all outlets.
• Supervise, train, and develop kitchen team members to maintain high performance and engagement.
• Manage food and labor costs to meet budget and profitability goals.
• Maintain inventory levels and oversee ordering, receiving, and storage of food and supplies.
• Ensure compliance with all health, safety, and sanitation standards including local and state regulations.
• Conduct regular kitchen inspections to maintain cleanliness and organization.
• Collaborate with Sales and Events teams to execute successful banquets and special events.
• Create and standardize recipes and ensure adherence to preparation methods.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• Create schedules to ensure appropriate staffing levels for business needs.
• Promote a culture of safety, accountability, and continuous improvement within the kitchen.
• Support recruitment, onboarding, and retention of culinary team members.