Executive Chef

Job description

Support exceptional hospitality by leading all hotel culinary operations. Oversee preparation and production of hotel meals, ensuring food quality, presentation, cost control, and profitability. Partner with the Food and Beverage Director to develop new menus reflecting current trends and regional tastes. Engage with guests to assess satisfaction, address feedback, and enhance the dining experience. Monitor financial performance through budget management, forecasting, and reporting to meet targets. Optimize kitchen systems, processes, and workflows for smooth, efficient operations. Build a high‑performing team via performance management, professional development, and recognition programs. Ensure compliance with health, safety, sanitation, and alcohol regulations to uphold the highest standards of guest and team wellbeing.

Requirements

• Passion for spreading the light and warmth of hospitality
• Acting with integrity and always doing the right thing
• Inspiring others through leadership
• Belief that teamwork drives the best outcomes
• Sense of ownership and accountability
• Focus on the now with urgency and discipline in every moment

Skills