Executive Chef

About the role

The Executive Chef leads all culinary operations for the restaurant and banquet venues, ensuring top‑notch food quality, presentation, and service. This senior position works closely with the restaurant manager to foster a positive environment for all food‑and‑beverage staff.

Key responsibilities

• Create and implement menus for all outlets, including holiday, seasonal, and banquet menus for groups ranging from 25 to 2,000 guests.
• Oversee plated and buffet banquet execution, maintaining consistency in taste, texture, and appearance.
• Manage culinary budgets, food and labor costs, inventory, and hotel‑wide KPIs to exceed business goals.
• Ensure equipment cleanliness and preventive maintenance, and uphold all food safety, sanitation, and OSHA policies.
• Train, develop, and lead kitchen staff, staying current with food trends.

Required profile

• Minimum 5 + years as an Executive Chef in a hotel environment.
• Restaurant and banquet culinary experience with a culinary degree or equivalent.
• Thorough knowledge of food safety and sanitation guidelines (OSHA & health department).
• Passion for delivering exceptional culinary experiences.

Required skills

• Food safety and sanitation compliance (OSHA standards).
• Menu development and seasonal/banquet menu creation.
• Cost control, budgeting, and inventory management.