Executive Chef

O'Reilly Hospitality Management LLC•Wichita Falls, TX

28d•Onsite

About The Position

The Executive Chef provides strategic leadership and direction for all culinary operations, ensuring exceptional food quality, consistency, safety, and profitability while delivering world-class guest service. This position is responsible for leading and developing culinary team members, overseeing menu execution, managing food and labor costs, maintaining compliance with all food safety regulations, and ensuring culinary operations consistently meet OHM world-class guest service, hospitality and brand standards. The Executive Chef collaborates with hotel leadership to create memorable dining experiences while fostering a positive, engaged, and high-performing team culture.

Requirements

Strong culinary knowledge, food preparation techniques, and menu development.
Knowledge of food safety regulations, HACCP, and sanitation standards.
Strong financial acumen with the ability to manage budgets, food costs, labor costs, and operational expenses.
Excellent leadership, communication, coaching, and conflict resolution skills.
Strong organizational and time management abilities with the ability to prioritize multiple responsibilities.
Ability to work effectively under pressure in a fast-paced environment.
Proficient in Microsoft Office and hospitality/POS/inventory management systems.
Commitment to delivering exceptional guest experiences while maintaining operational excellence.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Pleasant, polite manager who maintains a neat and clean appearance.
Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
The ability to spot and resolve problems efficiently.
Excellent verbal and written communication skills.
The ability to multitask and prioritize.
Maintains a positive reputation within the community.
Degree/certification from a culinary institution preferred.
Two years’ experience as a Sous Chef preferred.
Two years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.

Nice To Haves

Fluent in Spanish is a plus.

Responsibilities

Leads all culinary operations to ensure exceptional food quality, presentation, consistency, and guest satisfaction.
Oversees daily kitchen operations, including restaurants, banquets, catering, room service, bars (where applicable), and other food service outlets.
Recruits, hires, trains, mentors, coaches, develops, schedules, evaluates performance, recognizes achievements, and administers progressive discipline for culinary team members in accordance with company policies.
Creates a culture focused on teamwork, accountability, engagement, safety, and delivering world-class guest service.
Develops and maintains standardized recipes, menu offerings, and food presentation standards while supporting seasonal and specialty menu development.
Plans production levels and staffing based on occupancy, banquet activity, forecasts, and business demands.
Monitors food quality throughout preparation and service to ensure consistency and compliance with company and brand expectations.
Maintains compliance with all federal, state, and local health department regulations, sanitation requirements, food handling standards, and HACCP guidelines.
Ensures safe operation, cleanliness, organization, and preventative maintenance of all kitchen facilities, equipment, and storage areas.
Oversees purchasing, receiving, inventory management, product rotation, and storage practices to minimize waste and maximize product quality.
Controls food, beverage, labor, and operating costs by monitoring purchasing, portion control, waste reduction, inventory levels, and scheduling practices while meeting budget expectations.
Reviews financial reports, food cost reports, labor reports, inventory variances, and operational metrics to identify opportunities for continuous improvement.
Collaborates with hotel leadership, Sales, Events, and Food & Beverage teams to successfully execute meetings, weddings, banquets, catering functions, and special events.
Ensures all menus accommodate dietary restrictions, food allergies, and guest requests whenever possible.
Maintains appropriate staffing levels while supporting recruitment, retention, succession planning, and professional development initiatives.
Responds promptly and professionally to guest concerns, resolving issues to achieve the highest possible level of guest satisfaction.
Maintains compliance with company policies, brand standards, safety procedures, and all applicable employment and food safety regulations.
Participates in Manager on Duty responsibilities as assigned and supports hotel operations to ensure an exceptional guest experience.
Performs other duties as assigned to support the successful operation of the property.
Embraces O’Reach, OHX Experience, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.