Job Title: Executive Chef
Department: Food & Beverage / Culinary
Reports To: General Manager / Director of Food & Beverage

Position Summary
The Executive Chef is responsible for the overall leadership, management, and success of the hotel’s culinary operations.
This role oversees menu development, food quality, cost control, and kitchen team performance.
The Executive Chef ensures exceptional dining experiences for guests while maintaining operational efficiency and compliance with brand and safety standards.
This role leads the culinary team in alignment with the company’s TOP Values: Team Up, Own It, Passionately Serve.

Key Responsibilities
Oversee all kitchen operations including restaurants, banquets, catering, and room service as applicable.
Develop and design menus that reflect brand standards, seasonal offerings, and guest preferences.
Ensure consistent food quality, presentation, and portion control across all outlets.
Supervise, train, and develop kitchen team members to maintain high performance and engagement.
Manage food and labor costs to meet budget and profitability goals.
Maintain inventory levels and oversee ordering, receiving, and storage of food and supplies.
Ensure compliance with all health, safety, and sanitation standards including local and state regulations.
Conduct regular kitchen inspections to maintain cleanliness and organization.
Collaborate with Sales and Events teams to execute successful banquets and special events.
Create and standardize recipes and ensure adherence to preparation methods.
Monitor guest feedback and implement improvements to enhance the dining experience.
Develop schedules to ensure appropriate staffing levels for business needs.
Promote a culture of safety, accountability, and continuous improvement within the kitchen.
Support recruitment, onboarding, and retention of culinary team members.
Other duties as assigned.