Executive Chef, Hotel Banquets & Restaurant Operations
Overview
You will own all food production for a 270-suite hotel, covering restaurant, banquet, and club outlets. Your work directly shapes guest satisfaction and financial performance. You lead a kitchen team of chefs and cooks, set menus, and control food and labor budgets. You bring 5+ years of culinary leadership to a recently renovated Embassy Suites property. This role offers a chance to build a high-performing kitchen in a dynamic hospitality environment.
What You'll Do10
- 1Plan menus for all food outlets, aligning with member and guest preferences.
- 2Schedule and coordinate kitchen staff to meet service demands within labor cost goals.
- 3Approve food requisitions and establish portion control to minimize waste.
- 4Implement sanitation and safety training to keep kitchen standards high.
- 5Develop standard recipes and presentation techniques to ensure consistent quality.
- 6Monitor food and labor costs, adjusting operations to meet financial targets.
- 7Collaborate with the Food & Beverage Director on special event menus.
- 8Cook or directly supervise skilled preparation for high-end dishes.
- 9Evaluate food quality and adjust processes to exceed expectations.
- 10Maintain cleaning schedules and equipment upkeep across all kitchen areas.
Requirements8
- 1Bachelor's degree in culinary arts, hospitality, or related field, or 4+ years of equivalent experience.
- 25+ years of progressive kitchen management experience, including menu development and budgeting.
- 3Proven ability to supervise, train, and discipline kitchen staff effectively.
- 4Strong knowledge of food safety and sanitation standards, with certification preferred.
- 5Experience with Microsoft Office and inventory management software.
- 6Ability to calculate budgets, percentages, and other financial metrics.
- 7Certification from a trade school or culinary institute is required.
- 8Valid driver's license.
Salary Insight
$70 - $80k per year
Location
Required Skills
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