Executive Chef | Inn at Bellefield

Description

• Lead Culinary Excellence: Ensure that all food preparation, handling, and storage meet state health regulations, hotel standards, and our high culinary expectations.
• Manage & Develop Your Team: Oversee all hiring, training, scheduling, and performance management for kitchen staff. Foster an environment of teamwork, recognition, and professional growth.
• Develop & Mentor: Establish, train, and uphold culinary standards and safety procedures. Inspire and guide your kitchen team to perform at their highest potential.
• Financial Leadership: Collaborate with hotel leadership to set and achieve aggressive short- and long-term financial goals for the Food & Beverage Department, with a focus on cost controls and profitability.
• Kitchen Operations: Take full ownership of the kitchen’s day-to-day operations, from food ordering and inventory to menu development and quality assurance.
• Lead a kitchen that values innovation and creativity. You’ll have the opportunity to shape the menu and culinary direction.
• Guest Satisfaction: Ensure that every guest enjoys a memorable dining experience by maintaining high culinary standards and swiftly resolving any guest feedback or concerns.
• Master the Menu: Maintain complete knowledge of all menu items, ingredients, pricing, and beverage offerings—empowering your team to consistently deliver exceptional food and service.

Requirements

• Education & Certification: High school diploma or equivalent is required; formal culinary training or apprenticeship is strongly preferred. Safe food handling certification is a must.
• Communication: Strong communication skills to collaborate effectively with guests, staff, and management.
• Detail-Oriented: Ability to interpret safety rules, procedure manuals, and B.E.O.’s, ensuring that kitchen operations always run smoothly and safely.
• Proven Experience: At least 5 years in a senior culinary role, such as Executive Chef or Head Chef, with a track record of leadership and excellence in food production.
• Culinary Mastery: Comprehensive knowledge of kitchen operations, food safety, and quality standards. Familiarity with cost controls, inventory management, and menu development is essential.
• Leadership Skills: The ability to manage, train, and motivate a diverse team while ensuring top-notch performance and maintaining a positive work environment.
• Bilingual a Plus: Fluency in English and Spanish is a bonus.

Benefits

• Competitive salary and bonus potential, along with excellent benefits
• You will be joining a group of passionate professionals dedicated to creating exceptional guest experiences.

Training + Development

Interview process

Visa Sponsorship

Security clearance