Executive Chef

Consistently offers professional, engaging and friendly service Oversees both the hotel main restaurant and In Room Dining menus, with a major focus on banquet culinary operations Redesign banquet menus, work with the banquet team to elevate the culinary experience Source local ingredients for seasonal food items Actively ensures the proper training and development of culinary staff  Manages a team of Sous Chefs, Line Cooks, Stewarding Department, works closely with Banquet Manager, Creates and ensures adherence to standardized recipes in order to maintain consistency and ensure quality Manages food cost and production, ensuring proper rotation, labeling, and storing of food Ensures that all food products are prepared and served safely in accordance with hotel and government Food Safety guidelines Ensures the kitchen work area is clean and organized  Responsible for departmental payroll, scheduling and administration Oversees daily ordering of all food production requirements for the department Other duties as assigned