Executive Chef

Job Overview

The Executive Chef is a leadership position responsible for overseeing the culinary operations of The Grand America Hotel, a 775-room premier luxury hotel. The Hotel also has 100,000 sq/ft of premium banquet space. This role demands creativity, expertise in culinary techniques, and a keen eye for detail. The Executive Chef will lead the kitchen team, ensure high standards of food quality, presentation, and hygiene, and contribute to the overall success of the hotel’s dining offerings. This position requires both culinary and managerial skills to ensure the hotel’s food services exceed guest expectations, are operationally efficient, and contribute to the hotel’s profitability.

Responsibilities:

Culinary Leadership & Menu Development

• Lead and inspire a team of chefs, cooks, and kitchen staff to deliver exceptional food quality, creativity, and consistency.
• Develop, plan, and update seasonal menus for all hotel restaurants, bars, room service, banquets, and special events.
• Oversee the creation of new dishes, ensuring they are aligned with the hotel’s standards and concept.
• Maintain a balance of creativity and guest satisfaction, ensuring menu items meet the preferences and dietary needs of diverse clientele.

Operational Management

• Manage the day-to-day operations of the kitchen, ensuring a smooth workflow and efficient use of resources.
• Ensure all food preparation and cooking methods adhere to food safety regulations and standards (HACCP, local health codes, etc.).
• Optimize kitchen efficiency, streamline workflows, and develop standard operating procedures to reduce costs and improve productivity.
• Oversee kitchen inventory, manage food purchasing, and maintain proper stock levels to ensure uninterrupted kitchen operations.

Staff Management & Development

• Recruit, train, and supervise kitchen staff, ensuring they are skilled, motivated, and aligned with the hotel’s values and standards.
• Develop ongoing training programs for kitchen staff to keep them updated on new cooking techniques, trends, and health & safety regulations.
• Conduct regular performance evaluations and provide constructive feedback, fostering a culture of growth and excellence within the kitchen.
• Set clear expectations and maintain high standards for all kitchen personnel, ensuring a positive and efficient work environment.

Budgeting & Cost Control

• Manage the food and beverage department’s budget, including controlling food costs, labor costs, and overall operational expenses.
• Work with the hotel’s financial team to create cost-effective strategies for menu pricing, portion control, and waste reduction.
• Track and monitor inventory, ordering processes, and supplier relationships to ensure cost-effective purchasing and timely deliveries.
• Implement measures to minimize food waste and maximize the use of ingredients.

Quality Control & Standards Enforcement

• Ensure all dishes served meet the hotel’s quality standards for presentation, taste, and portion size.
• Regularly inspect food preparation and kitchen equipment to ensure compliance with hygiene and safety standards.
• Maintain and enforce strict cleanliness and sanitation procedures in the kitchen and storage areas.
• Stay updated on food trends, nationally and internationally, and apply best practices to maintain a competitive edge in the market.

Guest Experience & Collaboration

• Collaborate with the hotel’s management team to align food offerings with guest expectations and hotel branding.
• Participate in guest-facing activities such as cooking demonstrations, special events, or tasting menus.
• Respond to guest feedback promptly, using it as an opportunity to improve food offerings and service.

Event Planning & Catering

• Oversee the planning and execution of large-scale events, including banquets, conferences, weddings, and private functions.
• Collaborate with event planners, sales teams, and front-of-house management to ensure seamless coordination of event-related culinary operations.
• Ensure all event catering, whether for small private functions or large conferences, is executed with exceptional quality and service.

Qualifications:

• Education & Certification:
  • Culinary Arts degree or equivalent from an accredited culinary school.
  • Certification in Food Safety and Sanitation (e.g., ServSafe) or similar.
  • Additional certifications or training in leadership or management is a plus.
• Experience:
  • Minimum of 5–7 years of progressive experience in a senior culinary role, preferably in a large hotel or luxury resort setting.
  • Proven track record of successfully managing a high-volume kitchen environment.
  • Experience in menu creation, budgeting, and cost management.
• Skills & Abilities:
  • Exceptional culinary knowledge with expertise in a variety of cuisines.
  • Strong leadership and team-building skills, with the ability to motivate, train, and develop a diverse kitchen team.
  • Excellent organizational skills and the ability to manage multiple tasks under pressure.
  • Strong communication and interpersonal skills, with the ability to collaborate effectively with other departments and senior management.
  • High attention to detail, particularly in quality control and food safety standards.
• Personal Attributes:
  • Passionate about food and dedicated to providing excellent guest experiences.
  • Creative, innovative, and adaptable in a dynamic hospitality environment.
  • Ability to work long hours, including evenings, weekends, and holidays as required.

Work Environment:

• Comfortable with a fast-paced and high-pressure kitchen environment.
• Requires flexibility in work hours, including evenings, weekends, and holidays.
• Physical requirements may include standing for long periods, lifting heavy objects, and maintaining high standards of cleanliness.

Benefits:

• Competitive salary and performance-based incentives.
• Health and wellness benefits (medical, dental, vision).
• Paid vacation and holidays.
• Generous 401K retirement plan.
• Opportunities for professional development and career advancement.
• Employee discounts on hotel services and amenities.