The Executive Chef reports to the General Manager and leads culinary operations for the restaurant and banquet catering, emphasizing strong technical skills, creativity, and consistency.
They develop menus, control costs, and ensure high-quality guest experiences while mentoring and inspiring a collaborative culinary team.
Responsibilities include overseeing daily kitchen activities, fostering open communication, participating in leadership meetings, and collaborating across hotel departments.
The role demands a balance of artistic flair and organizational acumen, with a focus on ingredient quality, local sourcing, and financial performance.
Qualifications include 3+ years of culinary leadership, hotel or fine dining experience, and strong communication skills. Physical ability to work in a fast-paced environment and lift up to 25-100 lbs is required.
They embody professionalism, humility, and respect, supporting a diverse and inclusive workplace.