Executive Chef

OTH Hotels • Gettysburg, PA

5d • Onsite

About The Position

The Executive Chef leads all culinary operations across kitchen outlets, banquet operations, and employee dining facilities, ensuring high standards of food quality, presentation, consistency, and safety. The role oversees menu development, kitchen production, inventory control, and culinary team leadership while promoting innovation and operational excellence. The position is based at a property and reports to the F&B Director / General Manager.

The job takes place in a fast-paced, high-demand kitchen environment involving hands-on culinary work and sustained presence throughout service periods. The environment includes exposure to heat, cold, humidity, noise, and commercial kitchen equipment. Physical demands include constant standing and walking, frequent lifting and carrying, and managing multiple production areas. The Executive Chef balances creativity with cost control and operational efficiency.

Requirements

• Associate degree in Culinary Arts or equivalent apprenticeship required.
• 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 physical demands of the role, including constant standing and walking, frequent reaching and pushing/pulling, and lifting and carrying 75–100 lbs. frequently and over 100 lbs. occasionally.
• Ability to work in a physically demanding, high-pressure environment.

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.
• Coach staff, provide performance feedback, and deliver ongoing culinary training.
• Promote professionalism, teamwork, and continuous improvement.
• Manage staffing levels 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 for 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, ensuring its proper maintenance and safe use.
• Use culinary software for recipe management, plating guides, and visual standards.
• Align culinary execution 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