Executive Chef

ROI Hospitality Development•Mandan, ND

5d•Onsite

About The Position

The team at ROI Hospitality is seeking an Executive Chef to lead our team. The Executive Chef will oversee the kitchen department to ensure food standards and satisfaction are met for each dish that leaves the kitchen. At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Requirements

Maintain consistent verbal and written communication with colleagues and guests.
Proven ability to develop menus
Minimum of 5+ years experience as an Executive Chef in a similar size operation
Experience in the hotel/hospitality industry required
Ability to lead and manage in an organization where people are considered the most important asset
Ability to work flexible hours, weekends, and holidays

Nice To Haves

Experience in Food and Beverage Management is preferred

Responsibilities

Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced
Create recipes and menus to reflect customer tastes/seasonal availability/restaurant theming
Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items
Cleanliness of all related areas is of primary concern to this position
Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules
Working closely with the Director of Food and Beverage, the Executive Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel
Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards
Direct and supervise activities of all chefs, cooks, butchers, and pantry team members