Head Chef

Head Chef

Accountability

The Head Chef is responsible for the daily operation of the hotel's kitchen, ensuring food is prepared safely, consistently, and in accordance with company standards. This position oversees kitchen staff, manages inventory and food costs, maintains sanitation standards, and ensures efficient kitchen operations. The Head Chef executes established menus and recipes and works closely with hotel management and Corporate Food & Beverage to maintain quality, consistency, and profitability.

Reports To

• Hotel General Manager
• Corporate Food & Beverage Management

What to Expect

Kitchen Operations

• Oversee daily kitchen operations and food preparation.
• Ensure food quality, consistency, and portion standards.
• Maintain sanitation, safety, and food handling standards.
• Manage inventory, ordering, and food cost controls.

Leadership

• Supervise, train, schedule, and coach kitchen staff.
• Promote teamwork and maintain a productive work environment.

Collaboration

• Work with hotel management and Corporate Food & Beverage to execute menus and operational standards.
• Support banquets, catering, and special events as needed.

Held Accountable To

• Food quality and consistency
• Guest satisfaction
• Food safety and sanitation
• Food and labor cost control
• Employee performance
• Budget management
• Brand standards

Qualifications

• High School diploma or GED required; culinary education preferred.
• Food Manager Certification required (or obtained upon hire).
• 3–5 years of commercial kitchen or hospitality experience.
• Previous leadership experience preferred.
• Knowledge of food safety, inventory management, and kitchen operations.

Physical Demands

• Lift up to 50 pounds.
• Stand for extended periods.
• Work in a fast-paced kitchen environment.

Travel: Minimal, as needed.

Position: On-site at the hotel property.