executive chef

Hilton

<div><p>Executive Chef</p><p>
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.</p><br>
<p><br>
<br>
<b>What will I be doing?</b></p><br>
<p>As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:</p>
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul><b>What are we looking for?</b><p><br>
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p><ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
<p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul><br>
<b>
What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

Executive Chef

IHG Hotels & Resorts

<div><p><b>Executive Chef</b></p><p><b>
Position Summary</b></p><p>
The Executive Chef leads all kitchen operations, ensuring the preparation and delivery of high-quality food that enhances guest satisfaction and overall hotel experience. This role is responsible for culinary leadership, team development, operational efficiency, and maintaining brand standards.<br>
<br>
<b>Key Responsibilities</b></p><ul><li><b>
Kitchen Operations:</b><br>
Oversee daily kitchen activities, ensuring food quality, consistency, and efficient service. Manage inventory, reduce waste, and maintain proper food storage.</li><li><b>
Team Leadership:</b><br>
Supervise, train, and develop kitchen staff. Assign duties, monitor performance, and promote a positive and collaborative work environment.</li><li><b>
Health &amp; Safety:</b><br>
Ensure compliance with hygiene standards, food safety regulations, and company policies. Maintain cleanliness and proper functioning of kitchen equipment.</li><li><b>
Coordination &amp; Communication:</b><br>
Work closely with other departments and support the Food &amp; Beverage Director, including event planning and operational needs.</li><li><b>
Financial Management:</b><br>
Assist in budgeting, control food costs, prepare reports and forecasts, and maintain accurate menu costing.</li><li><b>
Guest Experience &amp; Innovation:</b><br>
Ensure guest satisfaction, respond to feedback, and introduce new ideas based on industry trends.</li></ul><p></p><p><b>
Qualifications</b></p><ul><li>
Degree or certification in Culinary Arts.</li><li>
Minimum 5 years of culinary experience.</li><li>
At least 1 year in a supervisory role.</li><li><p>
Strong knowledge of kitchen operations and food safety standards.</p><p>
</p></li></ul><p>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Ted Turner Reserves

<div><div>Employer: Turner Enterprises Management, LLC</div><div>
Position: Executive Chef</div><div>
Location: Vermejo Reserve &ndash; Raton, NM</div><div>
Type: Full Time Regular / Salary / Exempt / Benefits-Eligible</div><div>
Housing: Yes</div><div></div><div><br>
At Ted Turner Reserves, we connect people with nature by providing one-of-a-kind outdoor experiences in luxury settings, and we&rsquo;re looking for passionate, energetic individuals to be a part of our growing team.</div><div></div><div><br>
Our premier Reserve, Vermejo, is currently seeking an innovative and passionate Executive Chef to lead our culinary team and deliver exceptional dining experiences that reflect Vermejo's commitment to sustainability and world-class hospitality.</div><div></div><div><b><br>
ABOUT THE POSITION</b></div><p>
The Executive Chef is a dynamic, hands-on culinary leader responsible for overseeing the entire Vermejo culinary operation. This role blends advanced culinary expertise with strong leadership and operational management, ensuring consistently exceptional dining experiences while fostering a collaborative, respectful, and high-performing kitchen culture.</p><p><br>
You will also be responsible for:</p><div><ul><li>
Leading and managing all culinary operations across the property, ensuring excellence in food quality, presentation, and service standards.</li><li>
Collaborating with the Executive Sous Chef and Chef de Cuisine to design innovative, seasonal menus that reflect a strong sense of place and incorporate locally sourced ingredients whenever possible.</li><li>
Establishing and upholding quality standards, presentation guidelines, and culinary consistency across all outlets.</li><li>
Partnering with Hospitality and Marketing teams to support food storytelling, menu features, and visual presentation (articles, photography, and promotions).</li><li>
Maintaining strict compliance with all food safety, sanitation, hygiene, and health regulations per state Board of Health standards; ensuring team-wide adherence.</li><li>
Overseeing inventory management, food rotation, ordering, receiving, and maintenance of par levels.</li><li>
Developing cost-effective menus that balance creativity, guest satisfaction, and profitability while adhering to Ted Turner Reserves Culinary SOPs.</li><li>
Staying current on culinary trends and proactively recommending innovative concepts and enhancements.</li><li>
Hiring, training, mentoring, and supervising kitchen staff, including conducting performance evaluations and addressing disciplinary matters when necessary.</li><li>
Developing and implementing structured training programs for all culinary team members, ensuring readiness and consistency prior to independent work.</li><li>
Ensuring proper and safe use of all kitchen equipment through ongoing training and routine inspections.</li><li>
Fostering a positive, respectful, and professional kitchen environment that supports team growth and engagement.</li><li>
Monitoring and managing departmental budgets, including labor, food, and beverage costs, to achieve financial targets.</li><li>
Collaborating closely with the Hospitality General Manager on departmental priorities, initiatives, and operational needs.</li><li>
Performing additional duties as assigned.</li></ul></div><div><b>
YOUR QUALIFICATIONS</b></div><div>
Essential:</div><div><ul><li>
Minimum of 5 years of experience in high-end culinary environments with demonstrated excellence in execution, creativity, and performance under pressure.</li><li>
Strong expertise in dessert and pastry techniques with an eye for innovative presentation and flavor development.</li><li>
Experience with upscale buffet service and refined plated service standards.</li><li>
Proven leadership skills with the ability to effectively manage, motivate, and collaborate with diverse teams.</li><li>
Experience in inventory management, ordering, and scheduling.</li><li>
Strong understanding of food safety regulations, sanitation standards, and health codes.</li><li>
Commitment to cleanliness, organization, and operational excellence.</li><li>
Ability to remain flexible and adapt to changing priorities and responsibilities.</li><li>
Strong working knowledge of culinary techniques and kitchen equipment.</li><li>
Ability to work varied shifts, including weekends and holidays.</li><li>
You&rsquo;ll need to present documentation establishing both identity and employment authorization within three days of hire pursuant to federal law.</li></ul></div><div>
Preferred:</div><div><ul><li>
High school diploma or GED.</li><li>
Culinary degree or formal culinary training.</li><li>
Experience in luxury hotel or resort environments.</li><li>
At least 2 years of supervisory or leadership experience preferred.</li><li>
Experience with wild game cookery and remote/outdoor culinary operations is a plus!</li></ul></div><div><b>
YOUR QUALITIES</b></div><div><ul><li>
You&rsquo;re alert, friendly and eager to assist guests politely and promptly.</li><li>
You demonstrate care and compassion for team members, putting the needs of the team before your own.</li><li>
You demonstrate excellent communication and teamwork skills.</li><li>
You&rsquo;re self-directed, energetic, and motivated with multi-tasking capabilities.</li><li>
You&rsquo;re creative, adaptive and willing to work with existing core resort philosophy and style.</li><li>
You demonstrate clean work habits and attention to detail.</li><li>
You&rsquo;re committed to food safety and sanitation.</li><li>
You conduct yourself in a professional manner in and out of the work setting.</li></ul></div><div><b>
EMPLOYEE BENEFITS &amp; PERKS</b></div><div>
The Company offers full time employees an elite benefits package, including medical dental and vision insurance, basic life insurance, short term disability, 401(k) plan with matching contributions, paid time off and paid holidays.</div><div></div><div><b><br>
ACCOMMODATIONS</b></div><div>
This position will require you to live in Vermejo headquarters, located approximately 40 miles from the closest town (Raton, NM). Vermejo&rsquo;s location is approximately 4.5 hours&rsquo; drive south of Denver or 4.5 hours&rsquo; drive north of Albuquerque.</div><div></div><div><br>
Vermejo offers single- and double-bedroom dorm room style company housing (subject to availability). You may be subject to sharing a room with one other employee depending on the availability of a single dorm room.</div><div></div><div><br>
You will need to provide or arrange for your own transportation to and from Raton for personal supplies.<br>
<br>
<b>PHYSICAL REQUIREMENTS &amp; WORK ENVIRONMENT</b></div><p>
On a regular basis, you can expect to:</p><div><ul><li>
Stand; walk; move hands and fingers; reach with hands and arms; handle or feel; climb or balance; stoop, kneel, crouch, or crawl and talk or hear.</li><li>
Lift and/or move up to 60 pounds.</li><li>
Perform physical labor for extended periods of time.</li><li>
Be on your feet for extended periods of time.</li></ul></div><p>
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.</p><div><br>
You will regularly be required to work long hours, and you may be exposed to wet and/or humid conditions; high altitude ~7,000+ feet; high precarious places; fumes or airborne particles. You may be exposed to moving mechanical parts and toxic or caustic chemicals. You will be occasionally exposed to vibration. The noise level in the work environment is usually low to moderate.</div><div><i><br>
The physical demands described above are representative of those that must be met to successfully perform the essential functions of this job, and the work environment characteristics are representative of those you may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Accommodation inquiries must be made to the Company&rsquo;s Human Resources Department for consideration.</i></div><div></div><div><br>
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.</div><div></div><div><br>
For more information, visit https://tedturnerreserves.com/careers/.</div></div>

The Talents Nation

<div>
 <p>
  <strong>
   About the Client:
  </strong>
 </p>
 <p>
  A well-known restaurant group of unique concepts, continuously expanding in the GCC and headquartered in Kuwait City, Kuwait.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Job Description:
  </strong>
 </p>
 <ul>
  <li>
   Leverage extensive experience in developing and managing homegrown F&amp;B brands across multiple locations.
  </li>
  <li>
   Lead menu innovation, R&amp;D strategy, and localization efforts while maintaining brand integrity with the owner.
  </li>
  <li>
   Manage recipe costing, menu engineering, and control actual food costs within a strict 0.5% variance.
  </li>
  <li>
   Foster a humble, ego-free, and collaborative leadership culture across all culinary teams
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Qualifications:
  </strong>
 </p>
 <ul>
  <li>
   Minimum 5 years of GCC experience in the same role with homegrown standalone restaurants (casual or QSR)
  </li>
  <li>
   Prior work experience in standalone Kuwaiti cuisine restaurants
  </li>
  <li>
   Extensive experience in R&amp;D and operations with strong understanding of food cost
  </li>
 </ul>
 <p>
  <strong>
   How to Apply:
  </strong>
 </p>
 <p>
  Send your CV in word format to: thetalentsnation@gmail.com and use &ldquo;Brand Executive Chef - Kuwaiti Cuisine&rdquo; as email subject
 </p>
</div>


Food Gallery Catering

<p>Food Gallery Catering is looking for a dynamic, hospitality-driven Executive Chef to lead our kitchen and bring our culinary vision to life. This is a hands-on leadership role for a chef who thrives at the intersection of creativity and operational excellence &mdash; someone who can develop inspired seasonal menus, run a tight and well-organized kitchen, and deeply understand that every event we deliver is more than a meal. You'll partner closely with our leaders and cross-functional teams to drive quality, mentor a growing culinary team, and uphold the food safety and financial standards that keep our business strong. If you're a chef who leads by example, communicates with clarity, and finds genuine satisfaction in building something exceptional &mdash; both on the plate and within a team &mdash; we'd love to meet you.</p><p><b>Position Summary:</b></p><p>The Executive Chef is responsible for leading the culinary vision, operations, and execution across all catering functions. This role ensures the kitchen runs smoothly and efficiently, supports cross-departmental collaboration, and upholds the highest standards of food quality, safety, presentation, and hospitality. The Executive Chef drives both daily execution and long-term innovation, overseeing kitchen staff, menu development, ordering, prep, and event delivery.</p><p><b>Reports to: </b>Culinary &amp; Hospitality Director</p><p><b>Performance Metrics:</b></p><ul><li>Culinary leadership and menu innovation</li><li>Daily operations and event execution</li><li>Team development and scheduling</li><li>Financial management and inventory control</li><li>Systems and communication</li><li>Client experience and hospitality</li></ul><p><b>Responsibilities Include:</b></p><p><b>Culinary Leadership and Menu Innovation</b></p><p><b>Your Role:</b></p><ul><li>Lead all culinary output across catered events, ensuring food is properly seasoned, plated, and held at safe temperatures with creative and visually stunning presentations.</li><li>Develop and maintain seasonal and supplemental menus in collaboration with the Culinary Director, aligned with the annual culinary calendar, sales goals, and margin targets.</li><li>Maintain and continuously update complete, accurate recipe books with tested yields and prep instructions.</li></ul><p><b>Success Looks Like:</b></p><ul><li>All food is consistently well-seasoned, plated properly, and meets our standards before it leaves the kitchen.</li><li>You collaborate with the culinary director and sales team to create menus that are exciting, feasible, and profitable.</li><li>Recipe books are updated and used regularly - team members can confidently follow them.</li></ul><p><b>Daily Operations &amp; Event Execution</b></p><p><b>Your Role: </b></p><ul><li>Lead daily prep and execute meetings; communicate expectations, assign responsibilities, and follow up to ensure nothing falls through the cracks</li><li>Manage kitchen flow, check prep lists, and adapt as needed based on the change log and real-time needs.</li><li>Serve as MOD at events as needed - ensuring coordination between kitchen and FOH, and that food is held, displayed, and served properly.</li><li>Ensure quality control is consistently upheld in the kitchen through daily tastings, visual checks, and real-time coaching.</li></ul><p><b>Success Looks Like:</b></p><ul><li>Events run smoothly with minimal surprises. Your team feels clear on what&rsquo;s expected and is supported during execution.</li><li>You maintain food cost at or below 25% by using smart sourcing, accurate prep lists, and waste reduction.</li><li>Ensure all events are executed with zero critical food safety violations and maintain a minimum kitchen inspection score of 95 or higher.</li><li>You&rsquo;re present and proactive in the kitchen, and the kitchen is a calm, productive environment.</li><li>You notice and act on issues before they become problems.</li></ul><p><b>Team Development and Scheduling </b></p><p><b>Your Role:</b></p><ul><li>Set clear expectations and delegate work thoughtfully.</li><li>Create and manage BOH schedules, staff assignments, and event coverage.</li><li>Foster a culture of accountability, teamwork, and continuous learning through active mentorship and clear communication..</li></ul><p><b>Success Looks Like:</b></p><ul><li>The right people are in the right place at the right time. BOH schedules are developed and published two weeks in advance, with appropriate staffing for production, tastings, and events.</li><li>Your team knows their roles, meets deadlines, and feels supported.</li><li>Communication is clear and professional across all levels of the kitchen.</li><li>Operational leadership team is collaborative and works together to assign event leads, manage coverage, and evaluate team performance.</li></ul><p><b>Financial Management and Inventory Control</b></p><p><b>Your Role:</b></p><ul><li>Maintain food cost below 25% through accurate ordering, yield management, and waste reduction.</li><li>Maintain updated inventory sheets for freezer, dry storage, and walk-in; conduct monthly master inventory and weekly spot-checks.</li><li>Review timecards and payroll and manage hourly labor within budget.</li><li>Partner with the culinary director to monitor and analyze COGS and identify areas for savings and efficiency.</li></ul><p><b>Success Looks Like:</b></p><ul><li>Inventory is organized and predictable. No over-ordering, last minute scrambles, or surprise shortages.</li><li>You proactively spot trends or issues in labor or food costs and bring solutions.</li><li>Prep lists and ordering are dialed in and waste is kept to a minimum.</li></ul><p><b>Systems and Communication</b></p><p><b>Your Role:</b></p><ul><li>Keep all kitchen systems updated - Tripleseat, prep lists, recipe books, inventory sheets - to ensure kitchen operations stay aligned with real-time event needs.</li><li>Act as the central culinary liaison across departments, attending and contributing to weekly BEO, Ops, and Staffing meetings.</li><li>Collaborate with Operations leadership team to align prep, rentals, deliveries, truck/van needs, specialty orders, and volunteer delivery logistics</li></ul><p><b>Success Looks Like:</b></p><ul><li>Information flows easily and in a timely manner between kitchen, sales, FOH teams.</li><li>The kitchen is never surprised by an event - prep and communication are ahead of schedule.</li><li>You proactively use systems to stay ahead of the game, not just to check a box.</li></ul><p><b>Client Experience and Hospitality</b></p><p><b>Your Role:</b></p><ul><li>Represent the kitchen in tastings and at events. Collaborate with sales on custom menu requests to win business for Food Gallery.</li><li>Ensure that hospitality and professionalism are embedded in every food experience, from prep to plating to presentation.</li><li>Ensure a seamless back-of-house experience that supports Food Gallery&rsquo;s hospitality-first mission and reflects excellence at every touchpoint.</li><li>Collaborate with the Culinary Director and Sales team to create fully or semi-custom menus in response to client requests that are operationally feasible, cost-effective, and tailored to the client&rsquo;s vision.</li></ul><p><b>Success Looks Like:</b></p><ul><li>Clients are impressed by the kitchen&rsquo;s creativity, attention to detail, presentation, and flexibility.</li><li>You&rsquo;re known for saying &ldquo;yes&rdquo; when possible, and for finding smart, creative ways to deliver.</li><li>The kitchen team understands that we&rsquo;re not just serving food - we&rsquo;re delivering full, memorable experiences.</li></ul><p>Job Type: Full-time</p><p>Pay: $75,000.00 - $90,000.00 per year</p><p>Benefits:</p><ul><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul><p>Application Question(s):</p><ul><li>1. What systems or tools do you currently use to manage prep lists, inventory, and event execution? </li></ul><p>2. How do you keep your kitchen team aligned and informed?</p><p>License/Certification:</p><ul><li>Food Protection Manager License  (Required)</li><li>Driver's License (Required)</li></ul><p>Work Location: In person</p>

International Group of Aamina

<p><b>Job Summary</b></p><p>We are seeking a highly skilled and experienced <b>Executive Chef</b> with strong expertise in <b>Arabic cuisine</b> to lead our kitchen operations. The ideal candidate will be responsible for menu development, team leadership, and maintaining high standards of food quality, presentation, and hygiene.</p><p><b>Key Responsibilities</b></p><ul><li>Lead and manage overall kitchen operations</li><li>Design and develop authentic and modern <b>Arabic menus</b></li><li>Ensure consistency, quality, and presentation of all dishes</li><li>Supervise, train, and motivate kitchen staff</li><li>Monitor food preparation and cooking processes</li><li>Control food costs, portioning, and minimize waste</li><li>Manage inventory, purchasing, and supplier coordination</li><li>Ensure compliance with food safety and hygiene standards</li><li>Collaborate with management on menu planning and promotions</li><li>Maintain a clean, organized, and efficient kitchen environment</li></ul><p><b>Qualifications &amp; Skills</b></p><ul><li>Proven experience as an <b>Executive Chef</b> or Head Chef</li><li>Strong expertise in <b>Arabic cuisine</b> (Gulf, Levant, or Middle Eastern dishes)</li><li>Excellent leadership and team management skills</li><li>Creativity in menu development and food presentation</li><li>Strong knowledge of kitchen operations and cost control</li><li>Ability to work under pressure in a fast-paced environment</li></ul><p><b>Education &amp; Experience</b></p><ul><li>Culinary degree or certification preferred</li><li>Male candidates only</li><li>Must have strong experience in <b>Arabic cuisine</b> (Gulf / Middle Eastern)</li><li>Minimum <b>7+ years of experience</b> as Executive Chef / Head Chef</li><li>Strong leadership and kitchen management skills</li><li>Ability to handle menu planning, cost control, and team supervision</li><li>Ready to <b>join immediately</b></li><li><b>Inside Kuwait only</b></li><li><b>Visa:</b> 18 (Normal, Transferable)</li></ul><p>Job Type: Full-time</p><p>Pay: KD1,000.000 - KD1,500.000 per month</p>

Executive Chef (Arabic Cuisine Specialist)

Westgate Resorts

<div><b>Company Description</b><p><br>
Adjacent to the Las Vegas Convention Center and just one block from the world-famous Las Vegas Strip, the legendary <b>Westgate Las Vegas Resort &amp; Casino</b> provides a fun, challenging and rewarding work atmosphere. Help create remarkable guest experiences at our world-class resort, which features a lively casino that is home to the world&rsquo;s largest Race &amp; Sports Book; incredible restaurants, nightlife, and live entertainment; and the convenience of a Las Vegas Monorail station onsite for easy access to the Las Vegas Strip. As part of Westgate Resorts, recognized by U.S. News as one of the Best Companies to Work For, you&rsquo;ll be joining a team committed to excellence and creating unforgettable vacation experiences and supporting your career growth where you are or at 60+ resorts across the company.</p><b><br>
Job Description</b><p><b><br>
General Summary Of Duties:</b></p><p>
An Executive Banquet Chef is responsible for planning, producing, and executing all banquet food operations&mdash;often at massive scale&mdash;while maintaining luxury-level quality and strict cost control. This position will oversee banquet kitchens, staff, and event execution.</p><b><br>
Qualifications</b><p><b><br>
Role and Responsibilities: (Includes but is not limited to the following)</b></p><ul><li>
Assign, in detail, specific duties to all Banquet staff for efficient operation of kitchen.</li><li>
Train and supervise kitchen staff in the proper preparation of menu items.</li><li>
Ensure proper receiving, storage (including temperature-setting) and rotation of food products.</li><li>
Adhere to control procedures for food cost and quality.</li><li>
Provide guest satisfaction through outstanding guest service.</li><li>
Write recipes, maintain inventory and order supplies as needed.</li><li>
Schedule appropriate number of staff needed for each function &ndash; maintaining cost control.</li><li>
Ensure department maintains requirements for area sanitation.</li><li>
Reports any equipment in need of repair to chef and the engineering department for service.</li><li>
Oversee and assist in the production of food served at banquets, business conferences, meetings and social events.</li><li>
Schedule staff according to daily and weekly requirements of the kitchen.</li><li>
Ensure the food quality served at these functions.</li><li>
Supervise and teach cooking procedures to staff.</li><li>
Attend menu meetings and make recommendations.</li><li>
Responsible for the sanitation of the area.</li><li>
Ensure guest satisfaction through outstanding guest service.</li></ul><p><b>
Performance Requirements: (Knowledge, skills and abilities)</b></p><ul><li>
Ability to remember, recite and promote the variety of menu items and recipe specifications.</li><li>
Ability to read, write, speak and understand the English language to read and utilize math skills for recipes and measurements.</li><li>
Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for other employees.</li><li>
Resolve complaints and complications by conducting thorough research of the situation and the most effective solutions.</li><li>
Make decisions and take action based on previous experience &amp; judgment, sometimes revising procedures to accommodate unusual situations.</li><li>
Communicate effectively both verbally and in writing to provide clear direction to staff. Assign and instruct subordinates in details of work.</li><li>
Observe performance and encourage improvement.</li><li>
Monitor workload and make staffing adjustments accordingly.</li><li>
Ability to read, write, speak and understand the English language to read any caution or safety notices, to understand verbal English in case of emergency situations.</li><li>
Ability to read, write, speak and understand the English language clearly to ascertain and document important information, to follow written and/or verbal instructions and to provide clear direction/guidance.</li><li>
Ability to relate to all levels of management, guests and employees in verbal/written form.</li><li>
Ability to read, write, speak and understand the English language in order to complete food requisitions, menus, recipes and communicate with other employees.</li><li>
Ability to answer multi-line telephone and provide information as needed.</li><li>
Communicate with supervisor throughout the shift.</li><li>
Ability to perform duties within temperature ranges hot to normal to cold.</li><li>
Sufficient manual dexterity of hand in order to use knives and kitchen tools.</li><li>
This position requires considerable physical activity on a continuous basis throughout the shift.</li><li>
Ability to operate kitchen equipment including: slicer, ovens, broilers, grills and deep fryer.</li><li>
Ability to organize, prioritize work, work with minimal supervision, multiple interruptions and meet deadlines.</li><li>
Directs and actively participates with staff to complete all job assignments.</li><li>
Supervise staff including training, counseling and discipline. Adheres to control procedure for food costs, labor costs and quality.</li><li>
Ability to deal with a number of problems requiring initiative and good judgment.</li><li>
Perform all assigned side work to include replenishing/restocking work station with supplies.</li><li>
Check station before, during and after shift for proper set-up and cleanliness.</li><li>
Keep spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory.</li><li>
Ability to exercise judgment and implement control over the performance of staff.</li><li>
Good working knowledge of accepted standards of sanitation.</li>
&quot;CLEAN AS YOU GO&quot; <li>- Keep your work station neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.</li><li>
Ability to maintain attendance in conformance with standards.</li><li>
Ability to maintain a neat, clean and well-groomed appearance.</li></ul><br>
<b>
Additional Information</b><div></div><p><b><br>
Westgate Resorts is an Equal Employment Opportunity employer</b>.<i> </i>All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email WGAccommodations@wgresorts.com with the job title and the location of the position for which you are applying.</p><p>
This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.</p></div>

Banquet Executive Chef

Search 5184+ Executive chef jobs near you this April. New roles added regularly across leading industries. Apply today.

5184 executive chef jobs Near Me

Executive Chef

Executive Chef

Executive Chef

Executive Chef

Executive Chef

Executive Chef (Arabic Cuisine Specialist)

Banquet Executive Chef