Exec Chef & B

TPG Hotels & Resorts•Charlotte, NC

1d•Onsite

About The Position

The executive chef and B is responsible for overseeing the entire kitchen operation, ensuring the quality and consistency of food quality, presentation, managing kitchen staff, and collaborating with other departments to maintain high standards of culinary excellence.

Requirements

Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen.
Culinary degree or equivalent professional experience.
Strong leadership and management skills.
In-depth knowledge of various cooking methods, ingredients, equipment, and procedures.
Excellent communication and interpersonal skills.
Ability to work in a fast-paced environment and handle pressure.
Up-to-date knowledge of industry trends and innovations.

Responsibilities

Develop and update menus in collaboration with the food and beverage team to meet customer preferences and seasonal availability.
Create innovative and diverse culinary offerings that reflect the hotel's brand standards and customer demographic.
Maintain strict quality control standards for all food produced in the kitchen.
Conduct regular tastings and inspections to ensure consistency and excellence in food presentation and flavor.
Stay updated on culinary trends and industry best practices.
Introduce new and innovative culinary concepts to enhance the hotel's reputation.
Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation.
Ensure adherence to Brand and State Specific hygiene and safety standards in the kitchen.
Manage kitchen inventory, ordering, and cost control to maximize profitability.
Ensure compliance with all annual inspections, Department of Health requirements, and Brand Standard Audits.
Recruit, train, and supervise kitchen staff, ensuring they adhere to high standards of professionalism and culinary excellence.
Conduct regular training sessions to keep the kitchen staff updated on new techniques, menu items, and safety procedures.
Work closely with the Sales and Operations Team, to meet the culinary needs of guests and clients.
Collaborate with vendors to source high-quality ingredients.
Aide the general manager in preparing the kitchen budget, including labor, food costs, and overhead expenses.
Implement cost control measures to maximize profitability without compromising quality.