Executive Chef

Executive Chef – Essential Duties & Responsibilities

The Executive Chef is responsible for leading all back‑of‑house culinary operations while upholding The Padre Hotel’s standards for food quality, sanitation, efficiency, and guest experience. This role requires hands‑on leadership, strong organizational skills, and the ability to collaborate across departments in a fast‑paced hospitality environment.

Range of Salary: $80,000 - $95,000

• Lead, supervise, and support all BOH culinary staff, including Chefs, Line Cooks, and Prep Cooks.
• Provide ongoing training, coaching, performance feedback, and professional development for BOH team members.
• Evaluate employee productivity and efficiency; administer corrective action and disciplinary notices in collaboration with management.
• Make recommendations regarding hiring, promotions, and terminations for BOH staff, subject to management approval.
• Organize daily staffing, prep schedules, and service execution to meet operational demands.

• Oversee daily opening and closing procedures for all kitchens (upstairs and downstairs), ensuring readiness for service and proper shutdown.
• Ensure all stations, walk‑ins, freezers, dry storage areas, and dish stations are clean, organized, sanitized, and maintained to hotel standards.
• Conduct daily inspections of all kitchen and storage areas to ensure compliance with cleanliness, organization, and safety expectations.
• Uphold and enforce Serv Safe standards and all local health department regulations.

• Ensure all food is prepared, seasoned, portioned, garnished, and presented according to approved recipes and company standards.
• Observe, taste, and test food for quality, consistency, and proper cooking temperatures.
• Verify that portions, plating, garnishes meet expectations before food is served to guests.
• Ensure menus and recipes are executed consistently and accurately across all outlets and events.

• Assist Chefs with daily product ordering and vendor coordination.
• Oversee bi‑weekly and monthly inventories, including final review prior to submission to the GM/VPO.
• Review invoices for pricing accuracy and fluctuations; update inventory documentation accordingly.
• Maintain and manage par levels, requisitions, and waste logs in accordance with management standards.
• Receive, inspect, and verify kitchen deliveries for quality and accuracy.

• Collaborate closely with the Sales Team and Banquet Department to ensure successful execution of all events.
• Assist in organizing, preparing, and executing banquet food orders and special event menus.
• Support seamless communication between culinary teams and hotel departments to deliver an exceptional guest experience.

• Maintain accurate time clock practices, including timely clock‑ins/outs, required meal breaks, and submission of correction or early leave forms with proper documentation and approvals.
• Remain flexible with scheduling, including nights, weekends, holidays, and varying shifts as dictated by business needs.
• Be available and willing to assist in all areas of the restaurant and hotel as operationally required.
• Perform additional duties and responsibilities as assigned by management or upper leadership.

• Uphold and promote The Padre Hotel’s standards for food quality, cleanliness, teamwork, and professionalism.
• Lead by example with a hands‑on, solution‑oriented approach in a high‑volume hospitality environment.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company.

High School graduate or equivalent required.

Minimum 5+ years of combined education and high‑volume kitchen‑related work in a management role.

Flexible availability is required for this position (days, evenings, weekends, holidays).

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