Executive Chef-51250

Executive Chef

Job Overview

Hotel/Hospitality background preferred

The purpose of the Executive Chef is to oversee the Culinary operations for the property including restaurants, room service, and banquets.

Supervisory Responsibilities

Directly or indirectly supervises associates and/or supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities include but are not limited to: Payroll, scheduling, working with budget/forecast, interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Establishing a positive fun culture in the kitchen and being consistent with training, communication and support!

Lead a fast-paced kitchen as an Executive Chef/Kitchen Manager, bringing strong culinary judgment and hands-on leadership to food production and service. You’ll guide daily kitchen operations, support a skilled team, and deliver well-prepared meals that meet quality, safety, and guest-service standards. Your impact: Thoughtful menu planning and consistent food preparation help guests enjoy satisfying meals while keeping kitchen service organized and dependable.

Responsibilities

• Lead kitchen operations, food service management, shift management, and team management; coach staff and coordinate service with hospitality teams.
• Plan menus, oversee cooking and food preparation, and manage food production for restaurant, catering, and banquet service.
• Maintain food safety and food handling standards, including sanitizing procedures; monitor quality throughout preparation and service.
• Manage inventory, inventory control, and cost control; track supplies and reduce avoidable waste.
• Coordinate kitchen workflow and staffing to support timely, consistent service.

Skills

• Essential: Kitchen management, supervising experience, leadership, and experience managing teams as a chef.
• Essential: Food safety, food handling, food preparation, cooking, and food production knowledge.
• Essential: Inventory management, inventory control, menu planning, and cost control skills.
• Preferred: Banquet, catering, fine dining, dietary department, restaurant management, or food service management experience.
• Relevant experience may include kitchen, restaurant, food service, culinary, hospitality, or broader food industry work.

Experience/Education

4-5 years as an Executive Chef in a recognized resort or hotel, managing or supervising a staff of culinarians including Sous Chefs; Excellent communication skills. College degree preferred; High School Diploma and/or 2-3 years’ experience or equivalent combination of education and experience required.