Position Summary The Executive Chef is a hands-on culinary leader responsible for the overall success of the hotel's culinary operations, including restaurant, banquet, catering, and room service functions. This role leads by example, working alongside the culinary team in daily food preparation and service while overseeing menu development, food quality, cost control, sanitation compliance, inventory management, and associate development. Key Responsibilities Lead a hands-on culinary team by actively participating in food preparation, cooking, plating, and service execution. Maintain a visible presence in the kitchen, mentoring and developing cooks through daily coaching and training. Ensure consistent food quality, presentation, and execution across all outlets and banquet functions. Develop innovative menus and seasonal offerings that enhance the guest experience. Manage food and labor costs while maintaining operational efficiency. Oversee purchasing, inventory management, and vendor relationships. Ensure compliance with all food safety, sanitation, and health regulations. Partner with hotel leadership to execute successful meetings, events, and catering functions. Foster a positive, collaborative, and high-performance kitchen culture. Ideal Candidate The successful candidate is a passionate culinary professional who thrives in a fast-paced environment and leads from the front. They are equally comfortable creating menus, managing costs, developing talent, and rolling up their sleeves to support the kitchen during peak service periods.

Pay:

$70,000.00 - $75,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person