Full-Time Executive Chef

About the 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
• Collaborate on special events
• Develop menus with seasonal ingredients
• Oversee equipment and cleanliness
• Source quality ingredients
• Monitor performance
• 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 preparation and presentation
• Strong knowledge of safety regulations
• Budget management skills
• Leadership, communication, and multitasking abilities

Work Environment

• Primarily indoor kitchen setting
• Requires standing, lifting up to 50 lbs.
• Flexibility to work evenings, weekends, and holidays
• Must handle heat, chemicals, and equipment safely
• Maintains attention to detail