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Executive Chef

2 months ago

Blacksburg, Virginia, United States Crestline Hotels & Resorts Full time

Job Summary

The Executive Chef is a key member of the hotel's culinary team, responsible for the successful operation and administration of the culinary department. This includes stewarding, food preparation, and presentation. The ideal candidate will have a strong background in hotel restaurant operations and a proven track record of driving revenue growth and improving guest satisfaction.

Key Responsibilities

  • Develop and implement innovative culinary strategies to drive revenue growth and improve guest satisfaction
  • Lead and manage a team of culinary staff, including chefs, cooks, and stewards
  • Ensure all kitchen operations are carried out professionally, to standards, and at the highest level of service
  • Work collaboratively with the food and beverage team to plan and execute menu development and execution
  • Maintain a hands-on approach to all culinary operations, including food preparation, presentation, and plating
  • Monitor and control food costs, labor costs, and inventory levels
  • Develop and implement training programs for culinary staff to improve skills and knowledge
  • Collaborate with the front office and other departments to ensure seamless service and guest satisfaction
  • Stay up-to-date with industry trends, menu development, and culinary techniques

Requirements

  • Bachelor's degree in Culinary Arts or related field
  • Minimum 6 years of experience in hotel restaurant operations, with a proven track record of driving revenue growth and improving guest satisfaction
  • Experience with hotel restaurant systems, such as MICROS
  • Strong leadership and management skills, with the ability to motivate and develop a team
  • Excellent communication and interpersonal skills, with the ability to work effectively with all levels of staff and management
  • Ability to work in a fast-paced environment, with a high level of attention to detail and quality

Preferred Qualifications

  • Certifications in food safety, such as Serve Safe
  • Experience with menu planning, development, and execution
  • Knowledge of food cost control and inventory management
  • Ability to work a flexible schedule, including evenings, weekends, and holidays