Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team! Responsibilities: • Control department costs that are under your management, such as food, supplies, uniforms, and equipment, and work with vendors to get the best products at a cost-effective price • Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly • Be responsible for the overall success of the daily culinary operations, with an emphasis on surpassing guest expectations while driving revenue and profit • Review and track team member performance objectives, as well as offer guidance and assistance to support and promote an efficient kitchen • Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support Lead and manage all culinary operations, including banquet, catering, restaurant, room service, and special events.Develop innovative menus that reflect seasonal ingredients, guest preferences, and market trends.Ensure consistent food quality, presentation, and portion control across all outlets.Standardize recipes and production methods to maintain quality and cost efficiency.Direct all banquet food production for weddings, conferences, corporate meetings, social events, etc.Collaborate with the Sales and Banquet teams to create customized menus and execute successful events.Ensure timely preparation and service for multiple simultaneous banquet functions and restaurant operations.Plan staffing, production schedules, and kitchen logistics to support high-volume banquet and hotel operations.Monitor food costs while maintaining exceptional guest satisfaction.Oversee the daily culinary operations of the hotel restaurant. Qualifications: • Candidates need a strong understanding of compliance with kitchen safety and food storage requirements • This role requires experience building, motivating, and leading a team • Display excellent communication and interpersonal skills with guests and coworkers • Educational requirements include a high school diploma or equivalent GED certificate Extensive banquet and catering production experience with large-scale events.Proven experience managing high-volume restaurant operations.ServSafe Certification or equivalent food safety certification required.Minimum 5–7 years of progressive culinary leadership experience, preferably in a full-service hotel.

• Lead and manage all culinary operations, including banquet, catering, restaurant, room service, and special events. • Develop innovative menus that reflect seasonal ingredients, guest preferences, and market trends. • Ensure consistent food quality, presentation, and portion control across all outlets. • Standardize recipes and production methods to maintain quality and cost efficiency. • Direct all banquet food production for weddings, conferences, corporate meetings, social events, etc. • Collaborate with the Sales and Banquet teams to create customized menus and execute successful events. • Ensure timely preparation and service for multiple simultaneous banquet functions and restaurant operations. • Plan staffing, production schedules, and kitchen logistics to support high-volume banquet and hotel operations. • Monitor food costs while maintaining exceptional guest satisfaction. • Oversee the daily culinary operations of the hotel restaurant.