Hotel Executive chef

Executive Chef

A respected hospitality group is seeking an experienced executive chef to lead both à la carte and catering operations for a thriving multi-outlet restaurant with an energetic, diverse, and inclusive team. This opportunity is perfect for a passionate culinary leader who values creativity, team development, and guest experience.

Executive Chef Benefits & Compensation

• Competitive compensation based on experience, overseeing a dynamic $5M operation
• Opportunities for growth in a supportive, inclusive workplace culture
• Commitment to diversity, equity, and belonging
• Access to industry-leading team development and training

Executive Chef Requirements & Qualifications

• Minimum 3 years of experience as an executive chef, preferably in large, multi-outlet kitchens
• Degree in Culinary Arts or Hospitality Management is preferred (2 or 4 year)
• Food Handler Certification and, if applicable, Alcohol Awareness Certification
• Flexibility to work varied shifts, including weekends and holidays
• Proficiency with Microsoft Office Suite, POS systems, inventory and procurement software, and payroll/timekeeping or accounting software
• Proven ability to lead, communicate, train, and resolve problems within a high-performing culinary team

Executive Chef Preferred Background & Skills

• Strong understanding of food industry trends, menu development, food costing, and quality standards
• Collaborative skills for partnering with PR and Marketing on campaigns and budgeting
• Excellent interpersonal and communication skills that foster positive, respectful work relationships

Executive Chef Day-to-Day Responsibilities

• Lead daily kitchen operations, ensuring consistency in recipe execution, portioning, and culinary standards
• Develop, execute, and regularly update creative, seasonal menus for à la carte and catering
• Manage inventory, purchasing, and vendor relationships to ensure cost control and product quality
• Oversee kitchen cleanliness, organization, and equipment maintenance in line with safety regulations
• Recruit, train, and develop staff; create a culture of respect, learning, and professional growth
• Prepare and organize all necessary paperwork, schedules, and reports promptly
• Ensure full compliance with health, safety, and labor policies, and address team relations with fairness and positive solutions
• Collaborate on service education, ongoing staff training, and fostering guest relationships that drive repeat visits

If you are ready to make a significant impact in an inclusive and innovative culinary environment, we encourage you to apply.