Position: Executive Chef- Hotel

Department: Food & Beverage / Culinary

Reports To: General Manager / Director of Food & Beverage

Salary: $110K - $120K + 30% Bonus

Position Overview

We are seeking a seasoned and visionary Executive Chef to helm our comprehensive culinary operations. This pivotal leadership role requires a dual focus: delivering exceptional A la Carte dining experiences in our signature outlets while simultaneously executing high-volume, precision-driven Banquet and Catering events. The ideal candidate brings a proven track record of managing complex kitchen environments where consistency, quality, and profitability intersect.

You will lead a diverse brigade of culinary professionals, fostering a culture of excellence that aligns with our brand's reputation for hospitality distinction.

Key Responsibilities

Strategic Culinary Leadership & Menu Development

• Design and engineer innovative, seasonal menus for all outlets (A la Carte) and event packages (Banquets), balancing current culinary trends with guest preferences and profitability.
• Drive menu engineering strategies that optimize food cost percentages without compromising on ingredient quality or guest satisfaction.
• Oversee the standardization of recipes, plating guides, and production schedules to ensure consistency across all meal periods.

Operational Management & Cost Control

• Manage overall kitchen operations, achieving budgeted Food Cost targets (typically targeting 28-32%) through rigorous inventory control, waste reduction protocols, and smart purchasing decisions.
• Analyze P&L statements monthly to identify variances and implement corrective actions regarding labor and food costs.
• Supervise procurement processes, building strong relationships with vendors to secure high-quality ingredients at competitive price points.

Team Development & Culture

• Recruit, train, and mentor a high-performing culinary team, including Sous Chefs, Chef de Parties, and Line Cooks.
• Conduct regular performance evaluations and skills training workshops to facilitate internal promotion and retention.
• Foster a collaborative environment between the Back of House (BOH) and Front of House (FOH) teams to ensure seamless service delivery.

Quality Assurance & Compliance

• Maintain impeccable hygiene and safety standards in accordance with local Health Department regulations and HACCP guidelines.
• Conduct daily line checks and tasting sessions to ensure every dish leaving the pass meets our exacting standards for flavor, temperature, and presentation.
• Oversee the maintenance of all kitchen equipment, scheduling repairs and upgrades as necessary to prevent operational downtime.

Candidate Profile & Qualifications

Required Experience

• Minimum of 8-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Executive Sous Chef role within a full-service hotel or luxury resort environment.
• Demonstrated expertise in managing high-volume banquet operations (300+ guests) alongside fine dining or upscale casual outlets.
• Proven history of meeting or exceeding financial KPIs, specifically related to food cost and labor management.

Skills & Competencies

• Strong financial acumen with the ability to interpret P&L statements and manage multi-million dollar operating budgets.
• Expertise in menu engineering software and inventory management systems (e.g., BirchStreet, Adaco, or similar).
• Exceptional leadership capabilities with a focus on conflict resolution, team motivation, and talent development.
• Comprehensive knowledge of diverse cuisines and dietary restrictions (gluten-free, vegan, kosher, etc.).

Certifications & Education

• Degree or Diploma from an accredited Culinary Arts Institute is preferred.
• ServSafe Manager Certification (or local equivalent) is mandatory.
• ACF Certification (CEC or CMC) is highly desirable.

Why Join Us?

We understand that a successful kitchen is built on more than just great food; it requires strong leadership and a supportive environment. We offer a competitive compensation package, performance-based bonuses, and opportunities for professional growth within our organization.

If interested, please send a resume over to jay@geckohospitality.com