Qualifications

• 5+ years of experience in Executive Chef kitchen management
• Bachelor's Degree or equivalent
• Preferred experience in a union environment
• Experience in high-volume hotel operations
• Demonstrated culinary creativity through cooking tests
• Strong knowledge of food cost management and inventories
• Proficient in Microsoft Excel and Word
• Excellent written and verbal communication skills
• Comfortable engaging with guests and leading meetings
• Proven leadership and mentoring abilities

Responsibilities

• Assist hotel management with budgeting and cost control
• Collaborate with food and beverage managers on market strategies
• Plan and implement menu design with the general manager
• Ensure guest satisfaction through effective kitchen operations
• Work with purchasing and finance teams to maintain standards
• Evaluate product quality and manage food waste
• Forecast food quantities to optimize profitability
• Inspect food service sections to uphold quality standards
• Control equipment maintenance and scheduling
• Promote in-house sales activities and culinary events
• Organize and manage kitchen staff scheduling and training
• Stay updated on culinary trends and competitor offerings
• Conduct interviews and recruit kitchen staff
• Establish efficient office procedures for menu and correspondence management
• Participate in departmental meetings and critical path tasks

Benefits

• Opportunities for professional development and training
• Engagement in culinary festivals and competitions
• Dynamic work environment in a high-volume hotel
• Collaboration with a diverse team of food and beverage professionals
• Access to local and international culinary trends