Executive Chef

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities. Job Title Executive Chef Location Property-based Department F&B General Property, if applicable N/A  FLSA Exempt Direct Supervisor F&B Director / General Manager         Job Overview The Executive Chef is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and safety across all kitchen outlets, banquet operations, and employee dining facilities. This role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence. This position operates in a fast-paced, high-demand kitchen environment with constant standing, walking, and hands-on culinary execution. The role involves exposure to heat, cold, humidity, noise, and commercial kitchen equipment, as well as frequent use of knives, slicers, ovens, and other industrial cooking tools. Physical demands include lifting heavy items, managing multiple production areas, and maintaining sustained operational presence throughout service periods. Success in this role requires strong leadership, culinary expertise, and the ability to balance creativity with cost control and efficiency. Job Responsibilities Culinary Operations & Kitchen Leadership * Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities * Ensure consistent food quality, presentation, and execution across all outlets * Coordinate kitchen production timing with restaurant reservations and banquet event orders * Supervise daily food preparation, cooking, and plating to maintain brand standards Menu Development & Culinary Innovation * Develop and update menus in collaboration with F&B leadership within established budget guidelines * Create recipes, plating standards, and presentation guidelines to ensure consistency and quality * Ensure variety, creativity, and marketability in all menu offerings * Oversee special event and banquet menu design and execution   Team Leadership & Development * Hire, train, schedule, and supervise all culinary staff across all kitchen levels * Provide coaching, performance feedback, and ongoing culinary training programs * Foster a culture of professionalism, teamwork, and continuous improvement * Manage kitchen staffing levels to meet operational and budgetary requirements   Financial Management & Cost Control * Maintain food cost controls, portion standards, and waste reduction practices * Oversee purchasing specifications, requisitions, and inventory management of all food supplies * Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency * Support budget development and adherence to financial targets Food Safety & Compliance * Ensure compliance with all sanitation, health, and food safety regulations. * Maintain cleanliness and organization of all food preparation and storage areas. * Identify and report equipment maintenance issues and operational deficiencies. * Enforce safety protocols to prevent accidents, injuries, and foodborne illness. Equipment & Technical Oversight * Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools * Ensure proper maintenance and safe operation of all kitchen equipment * Utilize culinary software for recipe management, plating guides, and visual standards Guest Experience & Operational Coordination * Ensure culinary execution aligns with guest expectations and service standards * Collaborate with Food & Beverage leadership to support overall guest satisfaction * Respond to banquet and service needs, including post-event production recovery * Support an entrepreneurial and guest-focused approach to culinary operations     Job Requirements Education: Associate degree in Culinary Arts or equivalent apprenticeship required.   Experience: Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Chef required. Skills and Abilities: * Strong culinary leadership and kitchen management skills * Expertise in menu development, food costing, and recipe standardization * Advanced knowledge of cooking techniques and kitchen operations * Strong organizational and multitasking abilities in a high-volume environment * Excellent communication and team leadership skills * Ability to maintain quality standards under pressure * Strong understanding of sanitation and food safety regulations * Proficiency with commercial kitchen equipment and culinary software * Strong problem-solving and decision-making abilities * Entrepreneurial mindset with focus on innovation and guest satisfaction Certifications: Food safety certification required; culinary certifications preferred. Travel required: No regular travel required; may participate in food industry events or media engagements depending on property needs. Physical requirements: * Constant standing and walking throughout entire shifts * Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation * Occasional bending, crouching, kneeling, balancing, and sitting * Ability to lift and carry 75–100 lbs. frequently and over 100 lbs. occasionally * Frequent use of knives and precision culinary tools requiring fine motor control * Exposure to heat, cold, humidity, noise, and kitchen machinery * Ability to work in a physically demanding, high-pressure environment   This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.   We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.

WE BELIEVE THAT A LIFE OF PURPOSE HAS THE POWER TO TRANSFORM THE WORLD. This isn't just a job - it's a chance to find your true purpose. We’re a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch.   WHO WE'RE INVITING TO THE TABLE * Partner with FOH & BOH leadership to maximize sales and profitability through strong P&L, inventory, and cash flow management. * Lead high-volume service from the floor or expo, ensuring flawless food quality, presentation, and guest interaction. * Conduct line checks, facility walks, and follow-ups to maintain operational excellence; oversee EcoSure & Health inspections to guarantee a safe, compliant kitchen. * Manage, develop, and inspire FOH & BOH teams in partnership with the General Manager — including hiring, training, scheduling, and performance management. * Dedicate significant time in the kitchen to hands-on leadership and team development, ensuring consistency, growth, and excellence across all stations. * Create pathways for growth by coaching and mentoring managers and key hourly team members. THE PERFECT PAIRING * A passion for hospitality and creating unforgettable dining experiences. * The ability to thrive under pressure while handling last-minute requests with ease. * 5+ years of management experience in a high-volume, full-service restaurant. * Strong financial acumen with expertise in budgeting, forecasting, and cost control. * A caring, self-motivated leader who inspires excellence through coaching and accountability.   WHAT YOU CAN LOOK FORWARD TO * Flexible PTO * Long Term Incentive Bonus Plan * Competitive Compensation Package with quarterly bonus * Health and Wellness Benefits (medical, dental, eye & more) * FSA options for child care assistance  * Pet Insurance for your fur babies * Gym membership discount * Pre-paid legal support * 401K and TRUE Matching * Dining discounts and family meals * Additional perks and discounts through Perkspot   If you're excited about working for us and have most of the skills or experience we're looking for, please go ahead and apply. You could be just what we need! We believe strongly in creating supportive environments where our colleagues can succeed. As such, True Food Kitchen is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion, or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, gender expression, age, marital status, military or veteran status, citizenship, or other protected characteristics under federal, state or local law. #SL1 #LI-NK1