Position Title: Executive Chef
Department: Culinary / Food & Beverage
Reports To: General Manager / Director of Food & Beverage
Employment Status: Full-Time, Exempt
The Executive Chef is responsible for leading all culinary operations for the property, including restaurant outlets, banquets, catering, special events, and employee meal programs where applicable. This role oversees food quality, kitchen leadership, menu development, cost control, sanitation, inventory, purchasing, and overall culinary execution.
The Executive Chef must be a strong leader, teacher, and operator who can maintain high culinary standards while managing food cost, labor efficiency, team development, and guest satisfaction. This position requires creativity, organization, accountability, and the ability to work closely with the Food & Beverage leadership team, Sales team, and property leadership.
Develop and maintain menus that are creative, cost-effective, seasonal, and aligned with the property’s concept.
Maintain consistency in food quality, portioning, plating, flavor, and presentation.
Train, coach, and develop culinary team members to improve skill, speed, professionalism, and accountability.
Foster a positive kitchen culture built on teamwork, respect, urgency, cleanliness, and pride in execution.
Manage food cost through proper purchasing, portion control, waste reduction, inventory accuracy, and menu pricing.
Work with property leadership to monitor food cost, labor cost, budget performance, and profitability.
Maintain accurate records for invoices, transfers, inventory, waste logs, production sheets, and purchasing.
Collaborate with the Sales and Events team to execute banquet menus, catering events, tastings, and private functions.
Communicate clearly with front-of-house leadership regarding event timing, menu changes, special requests, and dietary restrictions.
Recruit, interview, train, schedule, supervise, and evaluate culinary team members.
Hold culinary employees accountable to company policies, attendance standards, safety expectations, and performance standards.
Promote teamwork between culinary, restaurant, banquet, sales, stewarding, and hotel operations teams.
Ensure culinary team members are properly trained on recipes, prep standards, sanitation, equipment use, and safety procedures.
Ensure compliance with all health department regulations, food safety standards, company policies, and brand requirements.
Enforce proper food handling, labeling, dating, cooling, storage, and rotation procedures.
Maintain readiness for health inspections, brand audits, ownership visits, and internal inspections.
Maintain high standards for taste, appearance, consistency, cleanliness, and hospitality.
Minimum of 3–5 years of culinary leadership experience, preferably in a hotel, resort, restaurant, or banquet environment.
Strong knowledge of kitchen operations, food production, menu development, purchasing, inventory, and cost control.
Ability to read and execute BEOs, recipes, prep lists, production sheets, and inventory documents.
Flexible schedule required, including nights, weekends, holidays, and special events.
Experience with inventory, purchasing, POS, scheduling, or food cost management systems preferred.
Ability to bend, reach, stoop, climb, and use commercial kitchen equipment safely.
The Executive Chef is expected to lead by example and maintain a professional, respectful, and accountable kitchen culture. This position requires a hands-on leader who takes ownership of the culinary department, communicates clearly, supports the overall success of the property, and consistently delivers high-quality food and guest experiences.
The company is an equal opportunity employer and is committed to providing a workplace free from discrimination and harassment. Employment decisions are based on qualifications, experience, business needs, and performance.
