Description
The Executive Chef will lead kitchen operations and culinary excellence at a hotel, overseeing food preparation, menu development, inventory, cost control, food safety, guest satisfaction, and the hiring, training, scheduling, and performance management of kitchen staff. The role requires at least five years of senior culinary leadership experience, a high school diploma or equivalent, safe food handling certification, and strong communication skills; formal culinary training or apprenticeship is preferred, while English-Spanish fluency is a plus. The position offers competitive salary, bonus potential, and benefits.
