As a key member of the hotel's leadership team, the Executive Chef works closely with Food & Beverage, Banquets, Events, Sales, Purchasing, Engineering, Human Resources, and other departments to successfully execute daily operations, large-scale events, VIP functions, and high-volume convention business. This position provides hands-on leadership across all culinary operations, including restaurant and bar service, banquets and catering, room service, concierge/lounge offerings, employee dining, stewarding, and other hotel food service operations.