Description
- Direct and manage all kitchen operations across the hotel’s F&B outlets, including restaurants, bars, banquets, and in-room dining.
- Develop and implement creative, seasonal menus that reflect the brand and guest expectations.
- Lead, train, and mentor the culinary team, including Sous Chefs, line cooks, and prep staff.
- Ensure consistent execution of dishes with attention to quality, presentation, and portion control.
- Oversee food purchasing, inventory control, and vendor relationships to maintain quality and cost-efficiency.
- Maintain kitchen cleanliness and compliance with health and safety regulations (local, state, federal).
- Collaborate with Food & Beverage Director, Event Managers, and other hotel departments for seamless service delivery.
- Manage labor schedules and kitchen budgets, monitor food and labor cost percentages, and maintain profitability.
- Stay current on culinary trends, guest preferences, and competitor offerings.
- Represent the culinary team in leadership meetings and guest-facing events when necessary
- Schedule all subordinate associates to adhere to labor standards guidelines and maintain adequate staffing levels.
- Supervise all cooking operations, including methods, portioning, and garnishing.
- Requisition food and equipment by giving specifications, quantities, and quality descriptions.
- Ensure attractive presentation of all food dishes.
- Plan and control departmental budget, plan long-term and short-term business objectives.
- Achieve budgeted revenues and expenses and maximize profitability.
- Contribute to guest satisfaction perception of the culinary department and other hotel departments.
- Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel.
- Increase the level of guest satisfaction by delivering an exceptional product through employee development.
- Ability to accurately use various office and accounting software.
- Train and develop Sous Chefs to manage department budgets, schedules, and supervise line cooks, prep. cooks, and stewards.
- Interview, hire, and train employees, conduct performance reviews, counseling, discipline, and recommend for promotion or termination.
- Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed.
- Flexible to work a varied schedule due to business levels and industry demand.
- Follow all safety procedures to ensure a safe working environment.
- Maintain uniform and grooming standards as outlined in the employee handbook and departmental training.
- Direct all food production.
- Ensure that all employees attend a monthly meeting to communicate and define new policies and procedures. Assure documentation of meeting minutes and monitor topics to ensure a safety-related issue is discussed at each meeting.
- Develop and implement quarterly menu development for all meal periods and create customer menus for special events.
- Assist with weekly invoice review.
- Attend required meetings.
Requirements
- 5+ years of experience in an executive chef or senior culinary leadership role, preferably in a hotel, resort, or high-volume kitchen.
- Formal culinary training or equivalent professional experience.
- Strong leadership, communication, and organizational skills.
- High-pressure, fast-paced kitchen environment
- Flexible schedule required, including nights, weekends, and holidays
- In-depth knowledge of global cuisines, food safety standards, and kitchen operations.
- Proven ability to manage budgets, inventory, and labor effectively.
- ServSafe certification or equivalent food safety credential required.