Qualifications

• 6+ years of progressive culinary leadership in hospitality or high-volume operations; culinary or hospitality degree preferred.
• Proven ability to lead and develop high-performing teams in fast-paced environments.
• Strong financial acumen with experience managing food and labor costs.
• Excellent leadership, communication, and interpersonal skills with a focus on team and guest experience.
• Expertise in menu development, kitchen operations, vendor partnerships, and regulatory compliance.

Responsibilities

• Lead all culinary operations, including kitchen production, banquets, and overall team performance.
• Drive menu innovation aligned with market trends, brand standards, and guest preferences.
• Ensure consistent delivery of high-quality food, presentation, and guest satisfaction.
• Oversee financial performance, including budgeting and food and labor cost controls.
• Build, develop, and coach a high-performing culinary team while upholding safety and quality standards.
• Partner with hotel leadership and vendors to optimize operations and source top-quality ingredients.
• Maintain full compliance with health, safety, and regulatory standards while supporting long-term culinary strategy and profitability.

Benefits

• $3500 sign-on bonus
• 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 our growing portfolio