Executive Chef

Makeready LLC•San Antonio, TX

9h•Onsite

About The Position

The Executive Chef is responsible for leading the culinary operations of a restaurant, hotel, or food service establishment to deliver exceptional dining experiences. This role involves designing innovative menus that balance creativity, quality, and cost-efficiency while meeting customer preferences and dietary requirements. The Executive Chef oversees kitchen staff, ensuring high standards of food preparation, presentation, and hygiene are consistently maintained. They collaborate with management to control inventory, manage budgets, and optimize operational workflows to maximize profitability. Ultimately, the Executive Chef drives culinary excellence and team performance to enhance the establishment’s reputation and customer satisfaction. The Menger Hotel, steeped in tradition and infused with timeless Texas charm, seamlessly blends historic grandeur with modern comfort. Its beautifully preserved architecture and elegant interiors echo over 160 years of storied heritage. Located just steps from the Alamo, this Historic Hotels of America landmark stands as a true Texas icon.

Requirements

Proven experience as an Executive Chef or Senior Chef in a reputable food service establishment.
Formal culinary education or equivalent professional training.
Strong knowledge of food safety standards and kitchen sanitation practices.
Demonstrated ability to manage kitchen staff and operations effectively.
Excellent organizational and communication skills.

Nice To Haves

Experience with menu development for diverse cuisines and dietary needs.
Certification from a recognized culinary institution (e.g., Certified Executive Chef - CEC).
Proficiency in inventory management and cost control software.
Leadership experience in a high-volume or fine dining environment.
Knowledge of sustainable and locally sourced food practices.

Responsibilities

Develop and update menus that reflect seasonal ingredients, current food trends, and customer preferences.
Supervise and mentor kitchen staff, including hiring, training, scheduling, and performance evaluations.
Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment.
Manage food costs, inventory, and supplier relationships to maintain budgetary goals.
Collaborate with front-of-house management to coordinate service and address customer feedback.