A dynamic restaurant group is seeking Executive Chefs for multiple locations on the plateau.
The Executive Chef will oversee all culinary operations for the hotel, striving to enhance guest and employee satisfaction while optimizing financial performance. The role requires maintaining sanitation and food standards across various food preparation and support areas, including banquets, room service, restaurants, bar/lounge, perks market, and employee cafeteria.
Responsibilities include:
Managing cost controls and expenditures
Developing seasonal menus
Purchasing and inventory management
Implementing new culinary programs with the marketing, banquets, and culinary teams
Other duties include leading the kitchen management team, ensuring daily operations are efficient, administering property policies, reviewing staffing levels, and managing department expenses. The Executive Chef will also participate in budgeting, maintain brand standards, demonstrate new cooking techniques, ensure safety and sanitation, and teach the culinary team the importance of consistency.
Qualifications:
3-5 years of high-volume Executive Chef experience
Culinary Arts Degree or equivalent experience
Certified Executive Chef preferred
Prior hospitality culinary management experience
Comprehensive knowledge of hotel F&B and banquet operations
Demonstrated leadership skills
Flexible schedule, including days, nights, weekends, and holidays