Executive Chef

Role Overview

This role leads the culinary department’s financial and operational performance, from setting budgets and forecasts to analyzing monthly P&L statements and correcting course when goals are missed. Day-to-day, you will oversee menu development and costing, enforce HACCP compliance, and drive team-wide adherence to service and safety standards. Your work directly shapes the hotel’s food reputation by aligning new menu concepts with market trends and ensuring every outlet delivers consistent, high-quality results.

Key Responsibilities

• Prepare periodic budgets and forecasts for the culinary department, then review monthly profit-and-loss reports to identify variances from business plan targets.
• Attend management meetings to track progress against annual goals and contribute to developing the next year’s business plan for the department.
• Create and regularly update the departmental Standard Operating Procedures manual, covering performance standards, policies, and service protocols that meet hotel and municipal requirements.
• Collaborate with senior culinary leaders to design new menus and products, supported by detailed cost analyses and accurate pricing.
• Plan and execute effective food promotions, from concept to implementation across outlets.
• Maintain organization and cleanliness in all kitchen areas through weekly walkthroughs, and enforce HACCP-aligned food safety and hygiene measures throughout the department.
• Monitor food quality and presentation across every outlet, ensuring all reports, schedules, standard recipes, menus, and food photographs are completed accurately and on time.
• Identify market needs and trends for both hotel guests and the local community, and build strong working relationships with other department heads and external stakeholders such as community representatives or potential guests.

Requirements & Qualifications

• Strong culinary background with luxury brands, and a demonstrated ability to stay current with new culinary trends and techniques.
• Excellent leadership and communication skills, with the capacity to maintain high standards and enforce company policies consistently.
• Ability to bring innovative, fresh ideas to retail, catering, and patient service environments (where applicable).
• Proven skill in building interpersonal relationships with guests and clients.
• Hands-on culinary production experience, paired with a strong knowledge of safety and sanitation compliance (especially HACCP).
• Capability to manage multiple priorities simultaneously, communicate professionally at all levels, and demonstrate a genuine passion for exceptional customer service.

What We Offer / Why Join

The source did not provide details on benefits, compensation, or unique employer offerings—so no specific claims can be included here. Typically, roles at this level within luxury hotels also provide opportunities for creative menu development, cross-department leadership, and exposure to high-profile culinary operations.