Executive Chef

About the role

The Executive Chef leads all kitchen operations for the property, ensuring high‑quality food production across restaurants, banquets, room service, bar/lounge, and employee cafeterias. The role combines hands‑on culinary work with staff leadership and financial management to enhance guest satisfaction and profitability.

Key responsibilities

• Oversee daily kitchen activities, including food preparation, dish room, and purchasing.
• Lead, coach, and develop the kitchen team, setting performance standards and conducting evaluations.
• Maintain sanitation, food safety, and quality standards across all service outlets.
• Develop and control budgets, purchasing guidelines, and inventory procedures.
• Collaborate with other departments to ensure seamless service delivery and guest satisfaction.
• Introduce new cooking techniques and equipment, demonstrating them to staff.

Required profile

• High school diploma or GED with at least 6 years of culinary experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 4 years of experience.
• Proven ability to manage large kitchen operations and multi‑outlet food services.
• Strong leadership, communication, and interpersonal skills.
• Commitment to safety, sanitation, and food‑quality standards.

Required skills

• Culinary arts
• Food safety and sanitation