Executive Chef- Hotel Operations

Executive Chef The Executive Chef is responsible for leading all culinary operations within the hotel, delivering exceptional dining experiences, maintaining the highest quality standards, and driving culinary innovation across all food and beverage outlets. This role provides strategic leadership for kitchen operations, menu development, financial performance, team development, and guest satisfaction while ensuring the hotel’s reputation for culinary excellence. What You Do Lead and oversee all culinary operations, including restaurants, lounges, banquet facilities, in-room dining, and special events Develop innovative menus and dining concepts that enhance the guest experience and align with the hotel’s brand standards Ensure consistent food quality, presentation, portion control, and adherence to established culinary standards Manage and mentor Sous Chefs, Chef de Cuisines, and culinary team members, fostering a culture of excellence and accountability Oversee kitchen staffing, scheduling, recruitment, training, and performance management Manage food and labor costs while maintaining profitability and operational efficiency Collaborate with Food & Beverage leadership to support hotel initiatives, events, promotions, and guest experience goals Ensure compliance with all food safety, sanitation, health, and regulatory requirements Monitor inventory levels, purchasing activities, vendor relationships, and product quality Prepare and manage departmental budgets, forecasts, and operational plans Lead culinary team meetings and maintain effective communication across departments Create an organized, professional, and safety-focused kitchen environment Stay current with culinary trends, techniques, and industry best practices Perform additional duties and special projects as assigned What You Bring To The Table High school diploma or equivalent required Degree or certification from an accredited culinary arts program preferred Minimum of 8–10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments required Minimum of 5 years in an Executive Chef or senior culinary leadership role preferred Strong knowledge of multi-outlet hotel operations, banquet production, menu development, and large-scale food service Proven experience managing budgets, food costs, labor costs, and kitchen performance metrics #J-18808-Ljbffr