Qualifications

• 6+ years of culinary leadership experience in hospitality or high-volume settings.
• 2-year degree in Culinary Arts or Hospitality Management preferred.
• Proven leadership skills in fast-paced environments focusing on quality and cost control.
• Strong knowledge of food and labor cost management.
• Excellent interpersonal and communication skills.
• Ability to create a team-oriented environment prioritizing growth and guest satisfaction.
• Experience in menu development, kitchen safety, vendor management, and compliance.

Responsibilities

• Lead all kitchen operations including the main kitchen and banquet events.
• Create and execute innovative menus reflecting market trends and guest preferences.
• Ensure high-quality and flavorful food preparation and presentation.
• Maintain food and labor cost controls; manage departmental budgets.
• Hire, train, mentor, and evaluate culinary staff to uphold standards.
• Demonstrate cooking techniques and ensure proper team training.
• Collaborate with food and beverage and hotel leadership for alignment on goals.
• Engage with vendors to obtain quality products at competitive prices.
• Maintain compliance with health and safety standards.
• Lead guest feedback initiatives to ensure an outstanding dining experience.
• Contribute to strategic culinary planning for long-term excellence.

Benefits

• Medical, dental, and vision insurance
• Life insurance and short/long-term disability options
• 401(k) program with company match
• Tuition assistance
• Discounted room rates at Concord-managed hotels
• Training & development opportunities
• Career advancement within a growing portfolio.