Head Chef

Head Chef

The Eldridge Hotel is looking for a new Head Chef. The Head Chef is responsible for leading all culinary operations for the hotel restaurant while supporting banquet, restaurant, and any other special event functions as needed. This position requires exceptional food quality, consistency, sanitation, and cost control while creating memorable dining experiences for hotel guests and local patrons. The Head Chef leads our culinary team, develops innovative new menus, maintains high operational standards, and collaborates with hotel management to achieve departmental and organizational goals.

Essential Duties and Responsibilities

• Oversee the daily operation of the hotel restaurant kitchen and support culinary operations for banquets, restaurant, room service, and special events.

• Plan, develop, and update seasonal menus, daily specials, and promotional offerings that align with the hotel's brand and guest expectations.

• Ensure all food is prepared and presented according to established quality, consistency, and presentation standards.

• Supervise, train, mentor, and evaluate kitchen staff, fostering a positive, professional, and team-oriented work environment.

• Develop staff schedules to ensure efficient kitchen coverage while managing labor costs.

• Maintain compliance with all local, state, and federal food safety, sanitation, and health regulations.

• Monitor food quality throughout preparation and service, ensuring guest satisfaction and timely execution.

• Manage food and supply ordering, inventory, receiving, and storage while minimizing waste and controlling costs.

• Establish and monitor portion control, recipe consistency, and food cost targets.

• Collaborate with the General Manager, Food & Beverage Manager, Sales Team, and Event Coordinators to plan menus and execute successful meetings, weddings, and special events.

• Maintain kitchen equipment and coordinate preventative maintenance and repairs.

• Address guest feedback promptly and implement improvements when appropriate.

• Ensure a clean, organized, and safe kitchen environment that meets hotel standards.

• Assist with budgeting, forecasting, and achieving departmental financial objectives.

• Stay informed on culinary trends and introduce new menu ideas to enhance the guest experience.

Qualifications

• Minimum of 3–5 years of progressive culinary leadership experience, preferably in a hotel, resort, or full-service restaurant environment.
• Previous experience managing banquet or catering operations is preferred.
• Culinary degree or equivalent professional experience preferred.
• ServSafe® Food Protection Manager Certification or the ability to obtain certification within a designated timeframe.
• Strong understanding of food safety regulations, inventory management, purchasing, and cost controls.
• Experience managing labor budgets and kitchen scheduling.
• Proficiency with kitchen equipment and standard culinary techniques.
• Excellent leadership, communication, and organizational skills.
• Ability to perform effectively in a fast-paced hospitality environment.

Knowledge, Skills, and Abilities

• Strong culinary creativity and menu development skills.
• Effective leadership, coaching, and employee development.
• Knowledge of banquet production and large-volume food preparation.
• Financial acumen related to food costs, labor management, and budgeting.
• Strong problem-solving and decision-making abilities.
• Excellent time management and organizational skills.
• Ability to maintain composure under pressure during peak service periods.
• Commitment to delivering exceptional guest experiences.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, stoop, reach, and perform repetitive motions.
• Ability to work in hot, humid, and fast-paced kitchen environments.
• Availability to work mornings, evenings, weekends, holidays, and varying shifts based on business needs.