Job Overview
The Executive Chef is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and safety across all kitchen outlets, banquet operations, and employee dining facilities. This role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence.
This position operates in a fast-paced, high-demand kitchen environment with constant standing, walking, and hands-on culinary execution. The role involves exposure to heat, cold, humidity, noise, and commercial kitchen equipment, as well as frequent use of knives, slicers, ovens, and other industrial cooking tools. Physical demands include lifting heavy items, managing multiple production areas, and maintaining sustained operational presence throughout service periods. Success in this role requires strong leadership, culinary expertise, and the ability to balance creativity with cost control and efficiency.
Job Responsibilities
Culinary Operations & Kitchen Leadership
- Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities.
- Ensure consistent food quality, presentation, and execution across all outlets.
- Coordinate kitchen production timing with restaurant reservations and banquet event orders.
- Supervise daily food preparation, cooking, and plating to maintain brand standards.
Menu Development & Culinary Innovation
- Develop and update menus in collaboration with F&B leadership within established budget guidelines.
- Create recipes, plating standards, and presentation guidelines to ensure consistency and quality.
- Ensure variety, creativity, and marketability in all menu offerings.
- Oversee special event and banquet menu design and execution.
Team Leadership & Development
- Hire, train, schedule, and supervise all culinary staff across all kitchen levels.
- Provide coaching, performance feedback, and ongoing culinary training programs.
- Foster a culture of professionalism, teamwork, and continuous improvement.
- Manage kitchen staffing levels to meet operational and budgetary requirements.
Financial Management & Cost Control
- Maintain food cost controls, portion standards, and waste reduction practices.
- Oversee purchasing specifications, requisitions, and inventory management of all food supplies.
- Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency.
- Support budget development and adherence to financial targets.
Food Safety & Compliance
- Ensure compliance with all sanitation, health, and food safety regulations.
- Maintain cleanliness and organization of all food preparation and storage areas.
- Identify and report equipment maintenance issues and operational deficiencies.
- Enforce safety protocols to prevent accidents, injuries, and foodborne illness.
Equipment & Technical Oversight
- Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools.
- Ensure proper maintenance and safe operation of all kitchen equipment.
- Utilize culinary software for recipe management, plating guides, and visual standards.
Guest Experience & Operational Coordination
- Ensure culinary execution aligns with guest expectations and service standards.
- Collaborate with Food & Beverage leadership to support overall guest satisfaction.
- Respond to banquet and service needs, including post-event production recovery.
- Support an entrepreneurial and guest-focused approach to culinary operations.
Job Requirements
Education:
Associate degree in Culinary Arts or equivalent apprenticeship required.
Experience:
Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Chef required.
Skills and Abilities:
- Strong culinary leadership and kitchen management skills
- Expertise in menu development, food costing, and recipe standardization
- Advanced knowledge of cooking techniques and kitchen operations
- Strong organizational and multitasking abilities in a high-volume environment
- Excellent communication and team leadership skills
- Ability to maintain quality standards under pressure
- Strong understanding of sanitation and food safety regulations
- Proficiency with commercial kitchen equipment and culinary software
- Strong problem-solving and decision-making abilities
- Entrepreneurial mindset with focus on innovation and guest satisfaction
Certifications: Food safety certification required; culinary certifications preferred.
Travel required: No regular travel required; may participate in food industry events or media engagements depending on property needs.
Physical requirements:
- Constant standing and walking throughout entire shifts
- Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation
- Occasional bending, crouching, kneeling, balancing, and sitting
- Ability to lift and carry 75–100 lbs. frequently and over 100 lbs. occasionally
- Frequent use of knives and precision culinary tools requiring fine motor control
- Exposure to heat, cold, humidity, noise, and kitchen machinery
- Ability to work in a physically demanding, high-pressure environment
