Job Summary

As Executive Chef, you will oversee the hotel’s food production operations, maintaining high standards of food quality and safety, enhancing guest satisfaction, and managing profitability. You will lead and develop the culinary team and collaborate with hotel management to deliver an exceptional Food & Beverage experience.

Key Responsibilities

• Lead, coordinate, supervise, and develop the hotel’s culinary team.
• Oversee all food production and kitchen operations.
• Maintain consistently high standards of food quality, presentation, and service.
• Establish and enforce recipes, food specifications, portion controls, and production standards.
• Ensure compliance with food safety, hygiene, sanitation, and corporate quality standards.
• Manage and control food and labor costs.
• Train, coach, and develop culinary team members.
• Maximize guest satisfaction through consistent culinary quality and service.
• Promote an organized, professional, and positive kitchen environment.
• Work collaboratively with hotel management and other departments to achieve overall operational and financial objectives.

Qualifications and Experience:

• 4–5 years of progressive experience in the hotel industry.
• A degree in Culinary Arts, Hospitality Management or a related field.
• Strong computer skills, including Windows, spreadsheets and word processing applications.
• Extensive knowledge of food and beverage preparation techniques, health and sanitation requirements, and liquor laws and regulations.

Compensation and Benefits:

Monthly Salary: USD $5,000
Additional Benefits

• 20 paid vacation days
• Monthly housing allowance
• Medical insurance
• Management bonus
• Vacation allowance
• Company phone
• Savings plan
• Pension plan (available when the employment contract becomes indefinite)
• Relocation support