Executive Chef

Concord Hospitality Enterprises•Hasbrouck Heights, NJ

About The Position

Concord Hospitality is seeking a creative, experienced Executive Chef to lead the culinary team and elevate dining experiences across the hotel. The role oversees kitchen operations and culinary team performance, with a focus on developing people, maintaining food quality, managing costs, and innovating culinary operations. The Executive Chef collaborates with food and beverage and hotel leadership, vendors, and guests to support operational goals, guest satisfaction, and long-term culinary excellence and profitability. Concord describes its leadership culture as centered on team development, integrity, transparency, respect, professionalism, and creating a Great Place to Work for all.

Requirements

At least 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

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

Responsibilities

Lead all kitchen operations, including the 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 and manage department operating budgets.
Hire, train, mentor, and evaluate culinary staff, supporting development and adherence to safety and quality standards.
Demonstrate new cooking techniques and ensure the culinary team is trained on equipment and recipes.
Collaborate with food and beverage and hotel leadership to align with guest expectations and operational goals.
Partner with vendors to secure high-quality products at competitive prices.
Maintain health and safety standards and comply with local, state, and federal regulations.
Lead guest engagement initiatives, respond to feedback, and ensure an outstanding dining experience.
Contribute to strategic planning for long-term culinary excellence and profitability.
Inspire team members, encourage them to reach their full potential, and foster a respectful, professional work environment.