V2 Executive Chef

Concord Hospitality Enterprises•Raleigh, NC

11d

About The Position

Concord Hospitality is seeking a creative and experienced Executive Chef to lead our culinary team and elevate the dining experience across our hotel. The ideal candidate is a hands-on, visionary leader who excels in team development, food quality, cost management, and innovation in culinary operations. As a Concord Leader you will be responsible to: · Inspire greatness in your team. · Encourage and support team members to reach their full potential. · Create a work environment that is a Great Place to Work for all. · Lead with integrity, transparency, respect, and professionalism. · Care for your team and their families. Why Join Concord? At Concord Hospitality, we invest deeply in our associates through training and development at all levels, from interns to executives. Our “Associate First” culture nurtures personal and professional growth within the workplace and beyond. We value work-life balance, diversity, and our commitment to delivering outstanding customer service and quality accommodations in every market we serve. Concord Hospitality is built on five Cornerstones: Quality, Integrity, Community, Profitability, and FUN! Our associates embody these values and proudly cheer our company motto heard across North America: “We Are Concord!” We are an equal opportunity employer and strongly support diversity and inclusion through our mission to be a “Great Place to Work for All.”

Requirements

Minimum of 6 years of culinary leadership experience in hospitality or high-volume environments.
Proven ability to lead large teams in a fast-paced setting with a focus on quality and cost control.
Strong understanding of food and labor cost management.
Excellent interpersonal and communication skills.
Ability to foster a team-oriented environment focused on associate growth and guest satisfaction.
Experience with menu development, kitchen safety, vendor management, and operational compliance.

Nice To Haves

2-year degree in Culinary Arts, Hospitality Management, or a related field preferred.

Responsibilities

Lead all kitchen operations including main kitchen, banquet events, and culinary team performance.
Create and execute innovative menus based on market trends and guest preferences.
Ensure consistent preparation and presentation of high-quality, flavorful food.
Develop and maintain food and labor cost controls; manage department operating budgets.
Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards.
Demonstrate new cooking techniques and ensure culinary team is properly trained on equipment and recipes.
Collaborate with F&B and hotel leadership to ensure alignment with guest expectations and operational goals.
Partner with vendors to secure top-quality products at competitive pricing.
Maintain all health and safety standards, including compliance with local, state, and federal regulations.
Lead guest engagement initiatives, responding to feedback and ensuring an outstanding dining experience.
Contribute to strategic planning for long-term culinary excellence and profitability.