We are seeking an accomplished Executive Chef to lead the culinary operation for a full-service branded hotel in Hartford, Connecticut. This is an excellent opportunity for a talented culinary leader who brings a strong combination of à la carte restaurant/dining outlet and banquet/event experience, exceptional leadership skills, financial acumen, and a passion for creating memorable dining experiences. The successful candidate must be equally comfortable leading the hotel’s day-to-day restaurants and dining outlets as they are executing high-volume banquets, meetings, weddings, and special events.

The Executive Chef will oversee all aspects of the hotel’s culinary operation, including the restaurants and dining outlets, banquets and events, menu development, culinary team leadership and development, purchasing, inventory and cost controls, labor management, forecasting, scheduling, sanitation, and overall food quality.

The ideal candidate will be a hands-on leader who understands the demands of a full-service hotel environment and can successfully balance the different operational needs of multiple à la carte dining outlets and banquet/event business while maintaining exceptional quality, consistency, service, and financial performance.

Qualifications

• Previous Executive Chef, Executive Sous Chef, or senior culinary leadership experience within a full-service branded hotel or comparable high-volume operation
• Strong, hands-on experience managing both multiple à la carte restaurants/dining outlets and high-volume banquet/event culinary operations
• Ability to effectively balance the demands of daily restaurant and dining outlet service with meetings, weddings, banquets, catering, and special events
• Proven ability to lead, motivate, train, and develop a high-performing culinary team
• Strong financial acumen with experience managing food costs, labor costs, budgets, forecasting, purchasing, and inventory
• Demonstrated ability to maintain exceptional standards for food quality, consistency, presentation, and execution
• Creative approach to menu development while maintaining appropriate cost controls
• Strong organizational, communication, and leadership skills
• Thorough knowledge of food safety, sanitation, and proper food-handling standards
• Ability to work collaboratively with hotel operations, food & beverage, sales, and banquet teams
• Culinary degree preferred; significant relevant culinary leadership experience will also be considered
• Must be able to pass a background check

Responsibilities

• Provide leadership and oversight for all day-to-day culinary operations throughout the hotel
• Lead the culinary operations for the hotel’s restaurants and dining outlets as well as its banquet/event operation, ensuring consistent quality and execution across both sides of the business
• Successfully manage the competing demands of daily à la carte service and scheduled banquet, catering, meeting, wedding, and special event business
• Lead, recruit, train, develop, motivate, and retain members of the culinary team
• Oversee the production and execution of all restaurants, dining outlets, banquet, catering, and event food operations
• Develop and execute creative menus for the hotel’s restaurants and dining outlets as well as banquet/event offerings while maintaining consistency, quality, and profitability
• Manage food and labor costs, purchasing, inventory, budgeting, forecasting, and weekly scheduling
• Review staffing levels to ensure guest service standards, operational needs, and financial objectives are achieved
• Develop production sheets, prep schedules, and operational procedures to ensure efficient kitchen execution
• Maintain the highest standards of cleanliness, sanitation, food safety, and organization throughout all kitchen and support areas
• Oversee food preparation areas as well as culinary support functions, including dishwashing and purchasing
• Partner closely with the hotel’s sales and operations teams to support and successfully execute banquet and event business
• Establish and manage performance, financial, and departmental goals for the culinary operation
• Ensure consistent adherence to brand standards and all hotel guest service expectations
• Create a positive, professional, and accountable kitchen culture focused on quality, teamwork, and exceptional guest experiences

Benefits

• Base salary + Bonus
• Medical, dental, vision, and company-paid life insurance
• Vacation, PTO, and holidays
• 401(k) plan with company match
• STD, accident, life, and critical illness
• Educational assistance, hotel discounts, and travel assistance
• Pet Insurance
• Hotel discounts
• Relocation Assistance