Job Description:

The Corporate Executive Chef oversees the activities of all food production, preparation and presentation while maintaining and improving the culinary operations in a luxury hotel setting. He/she will ensure all food products are of the highest quality and are ready to serve efficiently and timely. Responsible for all kitchen ingredient ordering, vendor relations, and storage. Additional responsibilities include selection, training, scheduling of Kitchen employees. The Executive Corporate Chef will also oversee membership menu offerings/menu implementation.

Job Requirements:

Candidates must have a minimum of 5 years experience working in all areas of a hotel kitchen including; Garde Manger, Fine Dining and Banquets. Candidates must have strong supervisory and financial management skills with the ability to train and motivate his/her employees. Diploma or Certificate from a recognized culinary school is necessary.

Skills and knowledge to include cost control: communication skills; training skills and knowledge of all kitchen related tasks, computer skills, kitchen department organizational skills and knowledge, guest contact and staff management experience.

• Five years experience in quantity food production, in an upscale hotel.
• Three plus year or supervisory experience in quantity food production, in an upscale hotel
• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Outstanding management, organizational, communication and leadership skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays