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. This role ensures a safe, sanitary work environment that conforms to all standards and regulations while delivering profitable, competitive, and quality products. The position involves managing human resources, controlling labor and food costs, and assisting in the creation of seasonal and special menus. The Executive Chef also assumes the responsibilities of the Executive Chef in their absence.