Executive Chef

OTH Hotels Resorts • Gettysburg, PA

6d

About The Position

The Executive Chef leads culinary operations across all kitchen outlets, banquet operations, and employee dining facilities. The role ensures high standards of food quality, presentation, consistency, and safety while overseeing menu development, kitchen production, inventory control, and culinary team leadership. The Executive Chef drives innovation and operational excellence while balancing creativity with cost control and efficiency.

This position operates in a fast-paced, high-demand kitchen environment and includes constant standing and walking, hands-on culinary work, and exposure to heat, cold, humidity, noise, and commercial kitchen equipment. The role requires managing multiple production areas and maintaining a sustained operational presence throughout service periods.

Requirements

• Associate degree in Culinary Arts or equivalent apprenticeship.
• At least 5 years of culinary experience in a hotel, resort, or restaurant.
• At least 2 years of experience as an Executive Chef.
• Strong culinary leadership and kitchen management skills.
• Expertise in menu development, food costing, and recipe standardization.
• Advanced knowledge of cooking techniques and kitchen operations.
• Strong organizational and multitasking abilities in a high-volume environment.
• Excellent communication and team leadership skills.
• Ability to maintain quality standards under pressure.
• Strong understanding of sanitation and food safety regulations.
• Proficiency with commercial kitchen equipment and culinary software.
• Strong problem-solving and decision-making abilities.
• Entrepreneurial mindset focused on innovation and guest satisfaction.
• Food safety certification required.
• Ability to meet the stated physical requirements, including frequent lifting and carrying of 75–100 lbs. and occasional lifting and carrying of over 100 lbs.

Nice To Haves

• Culinary certifications preferred.

Responsibilities

• Oversee culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities.
• Ensure consistent food quality, presentation, and execution across all outlets.
• Coordinate kitchen production timing with restaurant reservations and banquet event orders.
• Supervise daily food preparation, cooking, and plating to maintain brand standards.
• Develop and update menus with F&B leadership within established budget guidelines.
• Create recipes, plating standards, and presentation guidelines to ensure consistency and quality.
• Ensure variety, creativity, and marketability in menu offerings.
• Oversee special event and banquet menu design and execution.
• Hire, train, schedule, and supervise culinary staff across all kitchen levels.
• Provide coaching, performance feedback, and ongoing culinary training.
• Foster professionalism, teamwork, and continuous improvement.
• Manage kitchen staffing to meet operational and budgetary requirements.
• Maintain food cost controls, portion standards, and waste reduction practices.
• Oversee purchasing specifications, requisitions, and food-supply inventory.
• Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency.
• Support budget development and adherence to financial targets.
• Ensure compliance with sanitation, health, and food safety regulations.
• Maintain cleanliness and organization of food preparation and storage areas.
• Identify and report equipment maintenance issues and operational deficiencies.
• Enforce safety protocols to prevent accidents, injuries, and foodborne illness.
• Operate and oversee commercial kitchen equipment, including combi ovens, steam kettles, mixers, fryers, and slicers.
• Ensure proper maintenance and safe operation of kitchen equipment.
• Use culinary software for recipe management, plating guides, and visual standards.
• Ensure culinary execution aligns with guest expectations and service standards.
• Collaborate with Food & Beverage leadership to support guest satisfaction.
• Respond to banquet and service needs, including post-event production recovery.
• Support an entrepreneurial and guest-focused approach to culinary operations.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree