Executive Chef - The Abbey Inn & Spa

Job Title: Executive Chef

Status: EXEMPT

Reports to: General Manager

About The Abbey InnSpa

Nestled above the Hudson River, The Abbey InnSpa is a boutique luxury destination offering refined experiences and exceptional service. As part of Meyer Jabara Hotels, we are committed to excellence, innovation, and personalized hospitality. The Executive Chef plays a critical role in delivering memorable culinary experiences while leading the kitchen with integrity and creativity.

Position Overview

The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, including restaurant, banquet, and catering services. This role ensures exceptional food quality, drives menu innovation, manages financial performance, and leads a high-performing culinary team. The Executive Chef is accountable for maintaining the highest standards of food safety, presentation, and guest satisfaction while aligning operations with company values and brand standards.

Key Responsibilities

Culinary LeadershipOperations

• Lead all day-to-day kitchen operations across restaurant, banquet, and catering services.
• Develop and execute menus, including seasonal offerings and special events.
• Ensure food quality, presentation, and consistency meet brand standards.
• Maintain kitchen cleanliness, organization, and compliance with health codes.

Staff ManagementDevelopment

• Recruit, train, and develop culinary team members.
• Provide leadership, coaching, and performance management.
• Oversee scheduling and labor management.
• Foster a positive and professional work environment.

FinancialCost Management

• Manage food and labor costs to meet financial targets.
• Oversee inventory, purchasing, and vendor relationships.
• Drive profitability through menu engineering and cost controls.
• Prepare and manage departmental budgets.

Food SafetyCompliance

• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain documentation and pass all inspections and audits.
• Train staff on safety standards and best practices.

Food SafetyCompliance

• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain documentation and pass all inspections and audits.
• Train staff on safety standards and best practices.

CreativityMenu Innovation

• Design innovative menus that enhance guest experiences.
• Stay current with culinary trends and incorporate them where appropriate.
• Collaborate with leadership on brand direction and culinary strategy.

Qualifications

• 5–10 years of culinary experience, with at least 3–5 years in an executive or head chef role.
• Strong knowledge of high-volume restaurant and banquet operations.
• Expertise in menu development, cost control, and inventory management.
• Excellent leadership, communication, and organizational skills.
• Culinary degree or equivalent experience preferred.
• Ability to work flexible hours, including nights, weekends, and holidays.

Benefits (FullTime Employees)

• Group Medical Plan
• Dental Plan
• 401(k) Plan
• Voluntary Benefits, including:
• • Life Insurance
  • Critical Illness Insurance
  • Accident Insurance
• This position is eligible for Incentive Bonus Plan based on catering sales performance and achievement of revenue goals