Executive Chef

The Executive Chef is responsible for the overall success of daily kitchen operations. This leadership role involves demonstrating culinary expertise while managing staff and ensuring high standards of food quality, safety, and sanitation. The Executive Chef drives guest and employee satisfaction, optimizes financial performance, and develops a positive kitchen culture. Areas of responsibility include all food preparation and service outlets, such as banquets, restaurants, bars, room service, the employee cafeteria, dishwashing, and purchasing.
Candidate Profile

Education & Experience:

High school diploma or GED with 6 years of relevant experience in culinary, food and beverage, or a related professional area,
OR
Associate degree (2-year) in Culinary Arts, Hotel & Restaurant Management, or a related field with 4 years of relevant experience.
Core Responsibilities  Leading Kitchen Operations   Lead and manage the daily kitchen team and culinary operations.
Act as a hands-on chef and step into staff roles as needed.
Oversee kitchen staff performance and provide guidance, feedback, and direction.
Ensure fair application of property policies and maintain open communication with staff.
Review staffing levels to meet operational and financial goals.
Supervise food preparation across all outlets and demonstrate new techniques and equipment use.
Setting and Maintaining Culinary Goals   Develop and monitor culinary department goals (performance, budget, staffing).
Create and enforce purchasing, receiving, and inventory control procedures.
Manage controllable expenses including food cost, uniforms, and kitchen supplies.
Enforce safety protocols and ensure staff compliance with safety procedures.
Maintaining Culinary Standards   Oversee menu planning and ensure food presentation and flavor meet brand standards.
Ensure compliance with food safety and sanitation protocols.
Monitor product quality (raw and cooked) and food storage conditions.
Ensure all culinary staff are trained and certified in food handling and sanitation.
Delivering Exceptional Guest Service   Provide high-level guest service and ensure team exceeds guest expectations.
Interact with guests to gather feedback on food quality and service.
Handle guest concerns and complaints effectively.
Monitor guest satisfaction data (e.g., comment cards, online reviews) and address improvement areas.
Managing Human Resource Activities   Identify staff development needs and provide coaching and mentoring.
Administer performance reviews for kitchen leadership team.
Support disciplinary processes and ensure compliance with company SOPs and policies.
Oversee training in cooking techniques, food safety, and plate presentation.
Collaborate with Banquet and Catering departments on food knowledge and menu training.
Additional Responsibilities   Communicate effectively with the executive team and across departments.
Analyze operational and financial data to guide decision-making.
Ensure compliance with all local, brand, and company regulations.
Key Competencies   Strong leadership, mentoring, and team development skills
Proven culinary expertise and passion for food excellence
Exceptional guest service mindset
Sound financial acumen and budget management
Ability to maintain high standards under pressure