Executive Chef

MCR Hotels•Charlotte, NC

About The Position

The Executive Chef is responsible for the overall success of daily culinary operations at the Charlotte Southpark NC Canopy. This role leads the culinary team and manages food-related functions to improve guest and team member satisfaction while maximizing financial performance. The Executive Chef supervises kitchen areas to ensure consistent, high-quality food, develops staff—including direct reports—and ensures sanitation and food standards are met.

Requirements

High school degree or equivalent; hotel or college training preferred.
6–7 years of management experience in culinary, food and beverage, or a related field.
Extensive experience managing cooks and stewards.
Extensive knowledge of classical and current culinary trends.
Ability to work in a high-stress environment and remain composed under extreme pressure.
Must follow all food and safety certification requirements, such as a food sanitation certificate.
Organizational skills and attention to detail.
Diplomatic and able to work as a team player.
Excellent written and oral communication skills.
Proficient in Microsoft Office, event management software, and a customer management platform.
Creative, innovative, proactive, and customer-oriented.
Excellent time management.
Strong leadership and communication skills.
Self-motivated, with a can-do attitude and hands-on approach.
Flexible schedule with availability for days, nights, holidays, and weekends based on hotel demands.

Nice To Haves

Hotel or college training.

Responsibilities

Provide guidance and direction to team members, set performance standards, and monitor performance.
Use interpersonal and communication skills to lead, influence, and encourage others.
Advocate sound financial and business decision-making.
Demonstrate honesty and integrity and lead by example.
Build mutual trust, respect, and cooperation among team members.
Administer property policies fairly and consistently.
Review staffing levels to meet guest service, operational, and financial objectives.
Supervise and coordinate team members engaged in food preparation.
Demonstrate new cooking techniques and equipment to team members.
Develop and implement guidelines and control procedures for purchasing and receiving.
Establish performance, budget, team, and other goals.
Communicate safety procedures and codes, ensure team member understanding, and monitor related processes.
Manage controllable department expenses, including food costs, supplies, uniforms, and equipment.
Participate in budgeting for areas of responsibility.
Provide direction for menu development.
Monitor raw and cooked food quality to ensure standards are met.
Determine food presentation and create decorative food displays.
Recognize superior-quality products, presentations, and flavors.
Ensure compliance with food handling and sanitation standards, including proper handling and temperatures.
Ensure team members maintain required food handling and sanitation certifications.
Maintain purchasing, receiving, and food storage standards.
Improve service by communicating and helping individuals understand guest needs, providing guidance and feedback, and coaching when needed.
Interact with guests to obtain feedback on product quality and service levels.
Respond to and handle guest problems and complaints.
Review comment cards, guest satisfaction results, and other data to identify areas for improvement.
Identify others’ development needs and coach, mentor, or otherwise help them improve their knowledge and skills.
Train culinary team members in cooking fundamentals and excellent plate presentation.
Observe team members’ service behaviors and provide feedback.
Perform other duties as assigned.