Job Description

Looking for an Executive Chef to join our team. We are a hospitality company managing an already significant portfolio of hotels and Food and Beverage outlets. Executive Chef will oversee kitchen operations, ensuring food quality, consistency, and compliance with health and safety regulations.

Responsibilities

• Overall success of the daily kitchen operations, which includes all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
• Working continually with front-of-house staff and management to ensure positive customer experience and employee satisfaction.
• Supervises all kitchen areas to ensure a consistent, high-quality product is produced.
• Guiding and developing staff while ensuring a productive and positive work environment.
• Sanitation and food standards are achieved.
• Creating menus and developing new dishes based on business needs.
• Managing food inventory, ordering supplies, and monitoring food and labor costs to ensure profitability.
• Handling administrative tasks such as purchasing, scheduling, and equipment maintenance

Qualifications and Skills

• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Collaborates effectively and has strong interpersonal skills.

Education and Experience Requirements

• A culinary arts bachelor's or master's degree is preferred.
• At least 2 years of management experience is required.
• At least 4 years' experience in the culinary, food and beverage, or related professional area.
• Culinary degree or equivalent certification.