Executive Chef

Responsibilities: Direct the overall culinary operation across multiple dining and event functions, maintaining consistent standards for food quality, presentation, safety, and execution. Create, refine, and implement menus that reflect current culinary trends while appealing to a broad range of guests. Lead the kitchen management team and establish daily production priorities based on occupancy, events, reservations, and operational needs. Recruit, interview, onboard, coach, and evaluate culinary team members while building a culture centered on accountability, collaboration, and professional development. Conduct routine inspections of kitchens, storage areas, equipment, and food-preparation stations to identify and resolve operational or quality issues. Coordinate purchasing, inventory, receiving, storage, and requisition processes to ensure appropriate product availability and minimize waste. Review event and banquet requirements and collaborate with catering and other departments on customized menus and culinary execution. Monitor incoming products for freshness, quality, quantity, and compliance with established specifications. Establish and maintain comprehensive training programs for new and existing culinary employees. Identify operational inefficiencies and implement process improvements that strengthen consistency, productivity, and the guest experience. Maintain compliance with applicable food-safety, sanitation, storage, and handling regulations.

Requirements: At least 3 years of experience leading culinary operations at the Executive Chef level within a hotel environment. Demonstrated experience managing high-volume kitchen operations with multiple service channels or revenue streams. Strong background in menu development, culinary innovation, production planning, and large-scale event execution. Proven ability to recruit, develop, motivate, and retain culinary professionals. Ability to translate emerging food and hospitality trends into practical concepts that enhance the guest experience. Strong organizational skills with the ability to prioritize competing operational demands in a fast-paced environment. Excellent interpersonal and communication skills, with the ability to collaborate effectively across culinary, catering, food-and-beverage, and hotel teams. Certified Food Handler credential.