Full-Time Executive Chef

Role: The Executive Chef oversees all culinary operations within the hotel, including food purchasing, preparation, menu development, and staff supervision. Responsibilities: Ensure high-quality food standards, manage kitchen staff, control food costs, maintain health and safety compliance, and collaborate on special events. Develop menus with seasonal ingredients, oversee equipment and cleanliness, source quality ingredients, monitor performance, and align operations with brand standards and guest satisfaction. Qualifications: Bachelor's degree or equivalent experience, minimum 5 years in a leadership culinary role, expertise in food prep and presentation, strong knowledge of safety regulations, and budget management skills. Must possess leadership, communication, and multitasking abilities. Work Environment: Primarily indoor kitchen setting, requiring standing, lifting up to 50 lbs., and flexibility to work evenings, weekends, and holidays. Must handle heat, chemicals, and equipment safely while maintaining attention to detail.