Executive Chef – Food & Beverage Operations

About the role

The Executive Chef is accountable for the overall success of daily kitchen operations across all food outlets, including banquets, room service, restaurants, bar/lounge, and employee cafeteria. The role combines hands‑on culinary work with leadership of the kitchen team to drive guest satisfaction and financial performance.

Key responsibilities

• Lead and supervise all kitchen areas to ensure consistent, high‑quality food production.
• Manage staffing levels, performance standards, and employee development.
• Oversee purchasing, receiving, and inventory control to meet budget goals.
• Ensure compliance with sanitation, food safety, and hygiene standards.
• Develop and implement new cooking techniques and equipment usage.
• Coordinate with support areas such as the dish room and purchasing department.

Required profile

• High school diploma/GED with at least 6 years of culinary/F&B experience, OR a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of experience.
• Proven ability to lead kitchen teams and manage large‑scale food operations.
• Strong communication, interpersonal, and financial decision‑making skills.

Required skills

• Food safety and sanitation standards compliance.
• Operation of commercial kitchen equipment and implementation of new cooking techniques.