Hotel Executive Chef

CoralTree Hospitality•Orlando, FL

2d•Onsite

About The Position

The Hotel Executive Chef is responsible for kitchen operations and culinary efforts across multiple kitchens on the property. The role leads, trains, and motivates the culinary team to exceed guest expectations for food quality and dining experience while meeting profitability goals. It oversees culinary operations including hiring and staffing, food safety and sanitation, recipe adherence, ordering, and preparation. The chef serves as a brand ambassador, sets a positive example, and holds the team accountable for high standards.

Requirements

Three to five years of hotel executive chef management experience in a full-service, high-volume operation.
Ability to work flexible hours and days.
Two-year culinary arts degree.
Knowledge of food safety, sanitation, food products, and food service equipment.
Previous experience maintaining professional and respectful work relationships.
Strong communication and leadership skills.
Advanced organizational skills.
ServSafe certification.
Strong knowledge of proper food handling and sanitation standards.
Proficiency in Microsoft Office.
Ability to exert physical effort to transport 50 pounds.
Ability to endure various physical movements throughout work areas.
Ability to remain in a stationary position for 4 to 6 hours throughout a work shift.

Nice To Haves

Bilingual in Spanish.

Responsibilities

Prepare operating and capital budgets and operate the kitchen within budget guidelines.
Communicate openly and professionally with guests and staff.
Train and develop Sous Chefs and other culinary staff.
Practice safe and sanitary food-handling techniques.
Maintain workstation and equipment safety and cleanliness in accordance with health department standards.
Manage the day-to-day operations of all culinary areas.
Source, hire, and train Sous Chefs, Line Cooks, Prep Cooks, and Stewards.
Onboard new cooks and provide ongoing training and coaching to existing team members.
Partner with the General Manager and restaurant managers to educate team members about menu knowledge.
Ensure all team members adhere to recipes.
Maintain communication with the hotel General Manager and corporate leaders as applicable.
Manage food cost through ordering, preparation, and waste management.
Manage controllable costs and monitor relevant profit-and-loss results.
Handle and submit kitchen invoices.
Prepare orders based on par levels and projections.
Conduct accurate inventories and communicate food-cost information.
Perform line and quality checks each shift to verify food quality, equipment function, and kitchen readiness for service.
Work with the sales and events team on banquets, social celebrations, and catering.
Work with marketing to execute public relations events.
Monitor guest satisfaction metrics across social media channels and use results to identify culinary successes and challenges.