Executive Chef

Help us put the AC in WACO by joining the AC Hotel Waco Downtown Team

*The Executive Chef is an Executive Committee member and takes part in the Banquet Gratuity pool, earning 1% of Banquet Food & Beverage revenues as well as annual bonus potential. The listed compensation is a cumulative earning of base salary plus projected banquet revenues.*

Executive Chef Job Summary

As the head of the Beverage & Food department, the Executive Chef leads a team of Food & Beverage managers and is accountable for overall success of the Food & Beverage outlets and culinary and service executions of banquet operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

In AC Hotels’ view, attention to detail is the greatest form of generosity that can be offered to guests. AC Hotels is a stylish, edited experience that evokes harmony for the modern traveler. Associates, called Family Members, are able to thrive in a sleek environment and focus on what matters most to each other and guests.

Just steps away from the Silos and minutes from Baylor University, the AC Hotel Waco Downtown features 182 guestrooms, approximately 15,000 sq. ft. of Meeting & Event space (with an additional 7,500 sq ft coming onboard in Q2 2025). We are searching for a dynamic hospitality professional to join our team.

QUALIFICATIONS & CORE WORK ACTIVITIES

• High school diploma or GED; 4 years’ experience in culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.
• Ensuring Culinary Standards and Responsibilities are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Determines how food should be presented and creates decorative food displays.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Handles guest problems and complaints.
• Helps employees receive on-going training to understand guest expectations.
• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
• Attends and participates in all pertinent meetings.