The Executive Chef oversees the culinary department, ensuring exceptional guest experiences and profitability through strategic planning, hands-on leadership, and staff development.
Key duties include creating innovative culinary strategies, collaborating on menu development, training staff to high standards, driving revenue via marketing and upselling, managing food costs, and maintaining compliance with health and safety regulations.
The role involves budgeting, monitoring operations, organizing training programs, evaluating performance, coordinating with departments like Front Office and Banquets, and ensuring equipment and facility maintenance.
Qualifications include a Bachelor's degree or equivalent experience, hotel restaurant system proficiency, management experience, and certifications such as Serve Safe or TIPS. Strong computer skills and previous hotel restaurant experience are required.