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Executive Chef

Position Title: 

Executive Chef

Reports To: 

Director of Hospitality


Food and Beverage

Essential Duties/Responsibilities:

  • Leads kitchen management team.
  • Provides direction for all day-to-day operations
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.

Ensuring Culinary Standards and Responsibilities are Met

  • Provides direction for menu development.
  • Monitors the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.

Managing and Conducting Human Resource Activities

  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.

Job Qualifications

  • Associates or Bachelors in Culinary Arts or related field required
  • Minimum 10 years of experience as a chef, at least three years in a supervisory role such as Executive Sous Chef
  • Solid knowledge of computer applications, Microsoft Word/Excel.
  • Strong typing, written and verbal communication skills and organizational skills.
  • Ability to handle multiple tasks in a timely and efficient manner.


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