The Executive Chef at a full-service Holiday Inn hotel is a strategic leadership role responsible for the overall success of daily kitchen operations, including managing diverse food outlets such as the main restaurant, bar/lounge, room service, and banquet facilities. Reporting to the General Manager, this role balances culinary creativity with strict financial performance and brand standard compliance.
Key Responsibilities
· Kitchen Leadership: Direct all daily activities, including hiring, training, and developing a culinary team to ensure high-quality food production.
· Menu & Concept Development: Design and implement seasonal menus and special event catering that align with Holiday Inn (IHG) brand standards while incorporating local trends.
· Financial Management: Manage departmental budgets, food costs, and labor expenses to maximize profitability without compromising quality.
· Operational Standards: Enforce all local health department sanitation laws and maintain "A" grade inspection scores.
· Guest Satisfaction: Monitor guest feedback and satisfaction scores, actively working to improve the overall dining experience through consistent food quality and presentation.
· Banquets & Events: Collaborate with sales and catering teams to plan and execute high-volume events.
Typical Job Requirements
· Experience: 3–5+ years of culinary leadership experience in a high-volume hotel or similar hospitality setting.
· Education: A 2-year or 4-year degree in Culinary Arts or Hospitality Management is strongly preferred.
· Certifications: ServSafe Manager Certification.
· Availability: Flexible schedule required to work mornings, nights, weekends, and holidays.
Job Type: Full-time
Benefits:
- 401(k)
- Health insurance
- Paid time off
Work Location: In person
