Head Chef

We are seeking a dynamic Executive Chef to lead the culinary operations of our hotel restaurant, overseeing all food outlets and banquet facilities. This role is responsible for driving excellence in team culture,  menu development, food preparation, production, and cost control, while ensuring consistency in quality and presentation. The Executive Chef will collaborate closely with and report directly to the Food & Beverage Director, playing a key role in shaping the guest dining experience and supporting the overall success of the property.

ESSENTIAL JOB FUNCTIONS

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player with all departments
• Provide constructive feedback to all departments
• Be a leader and a role model to all employees

KNOWLEDGE/EXPERIENCE:

• 3 years’ experience as a Executive Chef, Exec Sous Chef or CDC, preferably with a full-service property
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

SKILLS:

• Clear, concise written and verbal communication skills
• Excellent service & communication skills
• Strong technical skills
• Excellent time management skills
• Strong organizational skills
• Computer and telephone skills required
• Excellent listening skills
• Exceptional detail in follow-up
• Excellent safety and sanitation skills
• Creative problem solving skills
• Basic mathematical skills required
• Strong attention to detail