Executive Chef-260 EX

Crescent Careers • Baltimore, MD

8d

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 across the hotel, including restaurants, lounges, banquets, catering, room service, club lounge, employee dining, and other food and beverage outlets. It develops culinary strategies that support hotel business objectives, guest satisfaction, operational excellence, and financial performance.

The Executive Chef leads and develops culinary leaders and associates, oversees recruiting and employment processes, and maintains consistent recipes, menus, production procedures, and presentation standards. The role creates menus and promotions, manages departmental budgets and spending, plans staffing and production around hotel business levels, and oversees food quality and safe preparation, including attention to dietary restrictions, allergies, cultural preferences, and special requests.

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 is 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.
• Formal culinary training from an accredited culinary program.

Responsibilities

• Provide strategic leadership and direction for culinary operations across 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, and Stewards.
• 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.
• Create seasonal and banquet menus, specialty promotions, holiday offerings, and new culinary concepts.
• Develop and manage departmental operating and 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

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

What This Job Offers

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