Job Description

Job Overview The executive chef oversees the entire kitchen operation, ensuring quality and consistency of food, presentation, managing kitchen staff, and collaborating with other departments to maintain high standards of culinary excellence. What You'll Be Doing Menu Planning and Development: Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability. Create innovative and diverse culinary offerings that reflect the hotel's brand standards and customer demographic. Maintain strict quality control standards for all food produced. Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor. Stay updated on culinary trends and industry best practices. Introduce new and innovative culinary concepts to enhance the hotel's reputation. Kitchen Management: Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation. Ensure adherence to Brand and State specific hygiene and safety standards in the kitchen. Manage kitchen inventory, ordering, and cost control to maximize profitability. Ensure compliance with all annual inspections, Department of Health requirements, and Brand Standard Audits. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence. Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures. Collaboration: Work closely with the Sales and Operations team to meet the culinary needs of guests and clients. Collaborate with vendors to source high-quality ingredients. Budgeting and Cost Control: Aide the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses. Implement cost control measures to maximize profitability without compromising quality. What You Bring Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or equivalent professional experience. Strong leadership and management skills. In-depth knowledge of various cooking methods, ingredients, equipment, and procedures. Excellent communication and interpersonal skills. Ability to work in a fast-paced environment and handle pressure. Up-to-date knowledge of industry trends and innovations. Working Conditions & Physical Effort Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. Benefits Health, Dental and Vision Insurances Disability Insurances Supplemental Life Insurances Identity Theft Protection Flexible Spending Accounts 401(k) retirement plan Paid time off, vacation and holidays Employee assistance program Hotel discounts to any property in the TPG portfolio and more Benefits vary by location. Part‑time benefits also available! #J-18808-Ljbffr

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