Degree or certification from an accredited culinary arts program preferred
8-10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments required
5 years in an Executive Chef or senior culinary leadership role preferred
Strong knowledge of multi-outlet operations and large-scale food service
Proven experience in budget management and kitchen performance metrics
Comprehensive knowledge of food safety regulations and HACCP principles
Demonstrated leadership and team development skills
Strong organizational, communication, and problem-solving abilities
Fluency in English, both written and verbal
Responsibilities
Lead and oversee culinary operations across all venues
Develop innovative menus that enhance guest experiences
Ensure food quality and adherence to culinary standards
Manage, mentor, and develop culinary team members
Oversee staffing, scheduling, recruitment, and training
Manage food and labor costs for profitability
Collaborate with Food & Beverage leadership on hotel initiatives and events
Ensure compliance with food safety and sanitation standards
Monitor inventory and manage vendor relationships
Prepare and manage departmental budgets and operational plans
Lead kitchen meetings and maintain inter-departmental communication
Create a structured and safety-focused kitchen environment
Stay current with culinary trends and best practices
Benefits
Opportunity to lead high-profile culinary operations
Exposure to diverse culinary trends and innovation
Mentorship and team development opportunities
Collaborative environment with Food & Beverage leadership
Access to professional growth and networking potential
Full Job Description
About the Job
The Executive Chef is responsible for leading all culinary operations within the hotel, delivering exceptional dining experiences, maintaining the highest quality standards, and driving culinary innovation across all food and beverage outlets. This role provides strategic leadership for kitchen operations, menu development, financial performance, team development, and guest satisfaction while ensuring the hotel's reputation for culinary excellence.
What You Do:
Lead and oversee all culinary operations, including restaurants, lounges, banquet facilities, in-room dining, and special events
Develop innovative menus and dining concepts that enhance the guest experience and align with the hotel's brand standards
Ensure consistent food quality, presentation, portion control, and adherence to established culinary standard
Manage and mentor Sous Chefs, Chef de Cuisines, and culinary team members, fostering a culture of excellence and accountability
Oversee kitchen staffing, scheduling, recruitment, training, and performance management
Manage food and labor costs while maintaining profitability and operational efficiency
Collaborate with Food & Beverage leadership to support hotel initiatives, events, promotions, and guest experience goals
Ensure compliance with all food safety, sanitation, health, and regulatory requirements
Monitor inventory levels, purchasing activities, vendor relationships, and product quality
Prepare and manage departmental budgets, forecasts, and operational plans
Lead culinary team meetings and maintain effective communication across departments
Create an organized, professional, and safety-focused kitchen environment
Stay current with culinary trends, techniques, and industry best practices
Perform additional duties and special projects as assigned
What You Bring to the Table:
High school diploma or equivalent required
Degree or certification from an accredited culinary arts program preferred
Minimum of 8-10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments required
Minimum of 5 years in an Executive Chef or senior culinary leadership role preferred
Strong knowledge of multi-outlet hotel operations, banquet production, menu development, and large-scale food service
