Application Deadline October 18, 2025
Salary Range $100,000 BENEFITS BEGIN DAY ONE
Key Responsibilities for the Hotel Executive Chef include:- Staff Management and Training: Assign and direct kitchen staff, ensuring productivity while maintaining food quality. Provide consistent training and foster a team-oriented environment to uphold standards.
- Daily Use Records: Work with the Executive Sous Chef to inspect daily use records, ensuring that food yields and usage are tracked accurately, with staff adhering to these estimates.
- Waste Control: Oversee food pulling from the walk-in box for daily production, manage leftovers, and minimize food waste.
- Clear Communication: Provide both verbal and written direction to staff to ensure consistency and clarity in tasks.
- Team Collaboration: Attend associate meetings, offer solutions to challenges, and promote open communication across all kitchen areas to improve team cohesion.
- Housekeeping: Enforce good housekeeping practices in all kitchen areas and ensure the daily cleaning checklist is followed. Strictly implement the "clean as you go" policy.
- Performance Monitoring: Monitor staff performance and ensure procedures are completed according to department standards. Address deficiencies and provide corrective feedback when necessary.
- Profitability and Cost Control: Work to achieve profitability goals by driving revenue while controlling costs, ensuring cost-effective operations.
- Talent Development: Develop and mentor internal talent to grow into leadership roles within the organization.
- Food and Banquet Management: Oversee all aspects of kitchen management, including banquets, ensuring the quality preparation of all menu items and the proper handling and storage of food.
- Menu and Inventory Management: Coordinate the purchase of food, develop menus, and maintain food and labor costs within approved budgets.
This role requires a balance of culinary expertise, leadership, financial management, and team development to ensure that kitchen operations run smoothly and meet the standards of excellence at The ART Hotel and FIRE Restaurant.
What We are Looking for in a Hotel Executive Chef:- High school diploma or equivalent
- Must be able to communicate effectively in English and interact well with guests and staff.
- Self-starting personality with an even temperament, always maintaining a professional appearance and manner.
- Willingness to pitch in and assist co-workers, promoting a team-oriented work environment.
- Ability to apply basic supervisory skills, including planning, organizing, directing, coaching, training, and disciplining employees when necessary.
- Capable of operating all types of kitchen equipment, with finger/hand dexterity to handle food machinery.
- Strong understanding of business and financial principles, including the ability to manage budgets and control costs.
- Proven ability to implement marketing techniques and develop strategies to drive scalable business growth.
- Strong knowledge of food and wine pairing is highly sought after, contributing to an elevated guest experience.
Applicants must be able to work weekends & holidays
Pay Range: $100,000 per hour
