Executive Chef - Hospitality

The Executive Chef oversees culinary operations, managing chef managers and hourly staff to deliver high-quality food production, presentation, and service standards. Responsibilities include developing culinary solutions, training and coaching team members, maintaining food safety and quality, and ensuring efficient execution aligned with operational goals. The role involves managing client and guest relationships, tracking food and labor metrics, controlling costs, and ensuring compliance with safety and quality policies. Qualifications require at least 4 years of culinary experience, with a preference for 2+ years in management. Candidates should hold a culinary degree or equivalent, possess strong communication skills, and demonstrate the ability to multitask and problem-solve. This leadership position emphasizes teamwork, operational excellence, and strategic planning to meet business targets and uphold food safety and quality standards.