Executive Chef-260 EX

Horseshoe Bay Resort • Baltimore, MD

9d • $85,000 - $95,000

About The Position

The Executive Chef partners with the Director of Food & Beverage and hotel leadership to deliver exceptional guest experiences while maximizing profitability, maintaining food quality, ensuring regulatory compliance, and developing a high-performing culinary team. The role provides strategic leadership for all culinary operations, including restaurants, lounges, banquets, catering, room service, club lounge, employee dining, and other food and beverage outlets. The Executive Chef develops culinary strategies that support hotel business objectives, guest satisfaction, operational excellence, and financial performance.

Requirements

• Minimum of five to seven years of progressive culinary leadership experience, including executive or senior culinary management experience in a full-service hotel, resort, convention hotel, or luxury hospitality environment.
• Demonstrated experience managing multiple culinary outlets, banquet operations, and large production kitchens.
• ServSafe Food Protection Manager Certification or equivalent required, or must be obtained within the required timeframe.
• Strong knowledge of food safety, purchasing, inventory management, labor planning, budgeting, menu engineering, and culinary operations.
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and extended hours based on hotel operations.

Nice To Haves

• Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Hotel Administration, or a related field preferred.
• Formal culinary training from an accredited culinary program preferred.

Responsibilities

• Provide strategic leadership and direction for all culinary operations, including restaurants, lounges, banquets, catering, room service, club lounge, employee dining, and other food and beverage outlets.
• Develop and execute culinary strategies that support hotel business objectives, guest satisfaction, operational excellence, and financial performance.
• Lead, coach, mentor, and develop culinary leadership and associates, including Sous Chefs, Banquet Chef, Cooks, Prep Cooks, Pastry Associates, Stewards, and other culinary team members.
• Recruit, interview, hire, onboard, train, schedule, evaluate, and retain qualified culinary associates.
• Develop, standardize, and maintain recipes, menus, portion specifications, plating presentations, and production procedures to ensure consistency and quality.
• Create seasonal menus, banquet menus, specialty promotions, holiday offerings, and new culinary concepts that enhance guest satisfaction and maximize revenue.
• Develop and manage departmental operating budgets, food cost budgets, labor plans, purchasing budgets, and capital expenditure requests.
• Review daily production schedules, Banquet Event Orders (BEOs), occupancy forecasts, and business levels to ensure appropriate staffing and food preparation.
• Oversee food production to ensure quality, consistency, presentation, portion control, and proper service timing.
• Ensure dietary restrictions, food allergies, cultural preferences, and special requests are prepared accurately and safely.

Benefits

• An exceptional benefit plan for eligible associates and their family members.
• 401K matching program for eligible associates.
• Flexible scheduling.
• Discounts with Crescent-managed properties in North America for associates and family members, and discounts at IHG properties worldwide.
• Health and wellness programs.
• Learning and development.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed