Executive Chef

About the role

The Executive Chef leads all culinary operations for the property, ensuring high‑quality food production across restaurants, banquets, room service, bar/lounge, and employee cafeterias. This senior management position combines hands‑on cooking expertise with staff leadership and financial stewardship.

Key responsibilities

• Oversee daily kitchen activities in all food service outlets, maintaining consistent quality and presentation.
• Develop and update menus, incorporating guest preferences and cost‑control measures.
• Manage purchasing, inventory, and vendor relationships to ensure timely supply of ingredients.
• Enforce sanitation and food safety standards across all preparation and service areas.
• Recruit, train, mentor, and evaluate kitchen staff, fostering a collaborative and high‑performing team.
• Monitor labor and food costs, driving profitability while maintaining guest satisfaction.
• Collaborate with hotel management on budgeting, forecasting, and strategic initiatives.

Required profile

• High school diploma or GED with at least 6 years of culinary experience, **or** a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of relevant experience.
• Proven ability to lead large kitchen teams in a hotel or resort environment.
• Strong knowledge of sanitation regulations and food safety practices.
• Excellent communication and interpersonal skills to interact with guests, staff, and senior management.

Required skills

• Food Preparation
• Food Handling
• Culinary Arts
• Menu Development
• Sanitation Standards