Executive Chef

The Executive Chef - Food Production Specialist plays a pivotal role in maintaining the highest standards of food quality and safety within the hotel's culinary operations. This position requires a high level of expertise in menu planning, food preparation, and inventory management.

• Develop and implement standardized recipes to ensure consistency in food presentation and taste.
• Maintain accurate records of food inventory, ordering supplies as needed, and minimizing waste.
• Collaborate with the kitchen team to prepare and serve meals during operating hours, adhering to health and safety protocols.
• Prepare and display buffet food items according to hotel standards, ensuring visual appeal and timely service.
• Conduct regular cleaning and sanitation procedures in the kitchen and work areas, upholding the highest standards of hygiene and cleanliness.

To be successful in this role, candidates must possess:

• A high school diploma or equivalent, and/or experience in a hotel or related field is preferred.
• Culinary experience is mandatory, with a thorough understanding of menu planning, food preparation, and inventory management.
• Flexibility and long hours may be required, with the ability to lift, carry, push, pull, or move objects weighing up to 50 pounds occasionally.
• Ability to withstand temperature variations, both hot and cold, and stand for extended periods.
• Proficiency in various cooking techniques, including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices, with the ability to apply them properly in food preparation.

$45,000 - $65,000 per year, depending on location and experience.