Job Description
Job Description:
• Lead and oversee all culinary operations, ensuring brand standards, quality, and consistency across outlets and banquets
• Manage departmental financial performance, including budgeting, labor, inventory, and cost controls
• Design and evolve menus based on trends, seasonality, and business needs, including special events and banquets
• Recruit, train, develop, and manage culinary team members, maintaining a high performance and accountable culture
• Direct daily kitchen operations, including scheduling, production, and service execution to meet demand and standards
• Maintain strict food safety, sanitation, and compliance with company, brand, and regulatory requirements
• Build and maintain strong relationships with internal teams (F&B, stewarding, banquets) and external vendors
• Ensure cleanliness, organization, and maintenance of all back of house areas and equipment
• Collaborate with leadership on strategic initiatives, budgeting, guest experience, and operational improvements
• Engage with guests and clients as needed to support events, enhance experiences, and represent the property externally
• Perform other duties as assigned
Job Qualifications:
• 5+ years of Executive Chef experience, ideally in high volume operations ($10M+ revenue), with broad knowledge of global and regional cuisines
• Formal culinary training preferred (minimum 2 years)
• Demonstrated leadership skills with the ability to build, lead, and develop high performing teams
• Strong communication skills, with the ability to collaborate across departments and effectively engage staff and stakeholders
• Proven ability to thrive in a fast paced, high pressure environment while maintaining professionalism and composure
• Strong operational knowledge of food products, kitchen equipment, and culinary techniques
• Ability to manage multiple priorities simultaneously with strong organization and attention to detail
• Financial and analytical skills, including budgeting, forecasting, cost control, and interpreting reports
• Proficiency in basic computer systems for inventory, menu development, and operational management
• Physically able to meet the demands of the role, including extended standing, lifting up to 100 lbs., and working in varying kitchen conditions, with required food safety certifications (ServSafe or equivalent)
Salaried with Benefits. $90,000 - $95,000
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