Executive Chef

Westin San Antonio North•San Antonio, FL

3d•Onsite

About The Position

A culinary leader within the hotel restaurant and F&B operations, the Executive Chef's prime responsibility is managing and leading the daily culinary operations for the hotel restaurant. This position oversees all kitchen functions, ensuring food quality, consistency, and innovation align with the property brand standards and financial objectives. They will work seamlessly with the hotel team to create and deliver the ultimate guest and staff experience. The Executive Chef provides strategic leadership, creative direction, and supports overall management of the hotel’s culinary operations. The Executive Chef drives culinary excellence, develops menus, manages food and labor costs, and mentors the culinary team to deliver an exceptional dining experience.

Requirements

Minimum of three to five years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
Must possess prior restaurant kitchen/culinary technical ability.
High School diploma or equivalent required.
ServSafe Certification required.
Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
Must be able to stand for eight hours, bend, stretch, reach.
Must possess strong written and verbal communication to effectively work with management, staff, suppliers, and guests.
Advance knowledge of classical and contemporary cooking methods, flavor profiles, and presentation standards.
Comprehensive knowledge of HACCP principles, local health codes, and sanitation best practices.
Awareness of global food trends, dietary needs (vegan, gluten-free, allergen management), and sustainable practices.
Familiarity with banquet, catering, and outlet coordination within hotel environments.
Ability to lead and motivate diverse culinary teams; delegate effectively and maintain accountability.
Expertise in designing innovative, market-relevant menus that balance guest appeal, food cost, and brand standards.
Skilled in food cost control, budgeting, forecasting, and labor management.
Proficiency in kitchen workflow planning, production scheduling, and efficiency optimization.
Ability to identify talent, provide constructive feedback, and foster professional growth within the culinary team.
Direct performance of staff and follow-up with corrections when needed.
Ability to adapt quickly to changing guest demands or operational needs.
Ability to develop and execute long-term culinary strategies aligned with business objectives.
Ability to inspire creativity and maintain discipline across multiple outlets and teams.
Ability to analyze data (cost reports, guest feedback, etc.) to make informed operational decisions.
Ability to represent the culinary brand professionally at internal and external events.
Ability to prioritize, organize, and follow up.
Maintain confidentiality of guest information and resort information.
Ascertain departmental training needs and provide such training.

Nice To Haves

Degree or certification in Culinary Arts or related field preferred.

Responsibilities

Managing and leading the daily culinary operations for the hotel restaurant.
Overseeing all kitchen functions, ensuring food quality, consistency, and innovation align with property brand standards and financial objectives.
Working seamlessly with the hotel team to create and deliver the ultimate guest and staff experience.
Providing strategic leadership, creative direction, and supporting overall management of the hotel’s culinary operations.
Driving culinary excellence, developing menus, managing food and labor costs, and mentoring the culinary team.
Developing and executing the hotel/restaurant overall culinary vision and menu strategies across all outlets.
Leading menu design, recipe development, and presentation standards in alignment with brand identity.
Ensuring exceptional quality of all ingredients, preparation, and the plating of food items.
Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue-generation solutions to maximize profit.
Developing creative and innovative menus for restaurant and catering operations. Create recipes, photos, and plating guides for all menu items.
Coordinating with Food & Beverage and Marketing teams for promotions, special events, and seasonal offerings.
Coordinating the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for guests.
Maintaining complete knowledge of and complying with all departmental policies, service procedures, and standards.
Maintaining complete knowledge of proper equipment use and maintenance, only using equipment as intended.
Participating in local and national media and PR culinary events while fulfilling the role of an ambassador for the restaurant and the hotel.
Conducting daily line checks, food reviews, and recipes of the day; ensuring clear feedback to the entire kitchen team, food service staff, and management.
Scheduling and monitoring daily line-up meetings.
Maintaining positive guest and associate relations. Anticipating the needs of guests and associates. Responding promptly and resolving issues as they arise with a sense of urgency.
Monitoring and maintaining cleanliness, sanitation, and organization of assigned work areas.
Ensuring the daily operation and production for their outlet; ensuring entire outlet operates under HACCP/Serve Safe Guidelines.
Maintaining inventory control, portioning accuracy, and waste reduction initiatives.
Conducting outlet-specific training to culinary staff.
Completing and submitting necessary reports, attending meetings and training opportunities.
Preparing weekly schedule according to forecast.
Coordinating the opening and closing procedures for the kitchen.
Performing other duties as assigned.