Executive Chef

The Executive Chef plans and manages the kitchen staff to oversee the procurement, production, preparation, and presentation of all food for the hotel's restaurants and room service. This role ensures a safe, sanitary work environment that meets all standards and regulations while delivering profitable, competitive, and high-quality products. The position involves managing human resources, controlling labor and food costs, and maintaining kitchen equipment and sanitation standards. The Executive Chef also assists in menu creation and assumes full responsibilities in the absence of the Executive Chef.