We have an exciting opportunity to join our busy, historic hotel as the Executive Chef. The executive chef oversees all hotel kitchen operations, from menu development and food preparation to staff management and budget control. Key responsibilities include creating seasonal menus, ensuring food quality and safety, managing inventory and food costs, training kitchen staff, and maintaining a clean and sanitary work environment to meet financial goals and guest satisfaction standards. Responsibilities: • Develop and update innovative, high-quality, and cost-effective menus that align with the hotel's concept and target audience. • Hire, train, mentor, and manage the kitchen staff, including cooks and food preparation workers, to ensure high performance and efficiency. • Supervise daily kitchen activities, ensuring smooth workflow, consistent quality, and adherence to established standards. • Monitor food inventory, manage ordering and supplies, and control food costs to meet budget targets. • Uphold the highest standards for food preparation, presentation, and sanitation, ensuring compliance with health and safety regulations. • Manage kitchen budgets, control labor costs, and contribute to the hotel's financial performance. Qualifications: • Prior executive chef experience. • Hotel experience preferred. • 7 or more years of culinary experience.

• Develop and update innovative, high-quality, and cost-effective menus that align with the hotel's concept and target audience.  • Hire, train, mentor, and manage the kitchen staff, including cooks and food preparation workers, to ensure high performance and efficiency.  • Supervise daily kitchen activities, ensuring smooth workflow, consistent quality, and adherence to established standards.  • Monitor food inventory, manage ordering and supplies, and control food costs to meet budget targets.  • Uphold the highest standards for food preparation, presentation, and sanitation, ensuring compliance with health and safety regulations.  • Manage kitchen budgets, control labor costs, and contribute to the hotel's financial performance.  • Collaborate with front-of-house staff to ensure a seamless guest experience and handle customer feedback and complaints effectively.