Executive Chef

About The Hotel Hartness

The Hotel Hartness is a luxury boutique property committed to delivering exceptional guest experiences through high-quality service and meticulously curated offerings. We pride ourselves on operational excellence, attention to detail, and fostering a welcoming and professional environment.

The Executive Chef is responsible for leading all culinary operations at Hotel Hartness, ensuring exceptional food quality, consistency, and guest experience across all outlets. This role is both creative and operational, balancing culinary excellence with financial discipline, team development, and seamless collaboration across hotel departments. The Executive Chef will set the culinary vision while maintaining the highest standards of execution, safety, and service reflecting the luxury and character of Hotel Hartness.

• Culinary Leadership & Quality:
  Develop and execute menus that align with Hotel Hartness' brand, seasonality, and guest expectations
• Culinary Leadership & Quality:
  Ensure consistent food quality, presentation, and taste across all dining venues, events, and in-room dining
• Culinary Leadership & Quality:
  Lead recipe development, menu engineering, and innovation while respecting classic techniques

• Operational Excellence:
  Oversee daily kitchen operations, staffing, scheduling, and workflow efficiency
• Operational Excellence:
  Maintain strict adherence to food safety, sanitation, and health department standards
• Operational Excellence:
  Ensure proper equipment use, maintenance, and kitchen organization

• Financial & Cost Management:
  Manage food costs, labor costs, and overall culinary budgets
• Financial & Cost Management:
  Partner closely with Purchasing and Finance to optimize procurement, inventory control, and vendor relationships
• Financial & Cost Management:
  Monitor waste, portion control, and purchasing practices to maximize profitability without compromising quality

• Team Leadership & Development:
  Recruit, train, mentor, and retain a high-performing culinary team
• Team Leadership & Development:
  Foster a professional, respectful, and accountable kitchen culture
• Team Leadership & Development:
  Conduct performance evaluations and provide ongoing coaching and development

• Collaboration & Guest
  
  Experience:
  
  Work closely with Front Office, Events, Purchasing, and Hotel Leadership to ensure seamless service
• Collaboration & Guest
  
  Experience:
  
  Support banquets, private events, and special culinary programming
• Collaboration & Guest
  
  Experience:
  
  Respond to guest feedback with professionalism and a commitment to continuous improvement

• Proven experience as an Executive Chef or Executive Sous Chef in a luxury hotel or high-end restaurant environment
• Strong background in multi-outlet culinary operations
• Demonstrated ability to manage food and labor costs effectively
• Experience leading and developing diverse culinary teams
• Strong organizational, communication, and leadership skills
• Culinary degree or equivalent professional experience preferred
• Serv Safe certification (or ability to obtain)