The Executive Chef is responsible for overseeing all culinary functions for the hotel. This
position will work continually to improve guest and employee satisfaction while maximizing
financial performance in all areas of responsibility. This position will serve as the face of the
F&B program in the community. The Executive Chef must ensure that sanitation and food
standards are achieved. Areas of responsibility include overseeing all food preparation areas
(e.g. banquets, room service, restaurants, bar/lounge, market, employee cafeteria) and all
support areas (e.g., dish room, purchasing).
6 million plus food service operation over multiple outlets. Executing banquets for up to 1200
people. Churchills Steakhouse opening early 2025 with rebranding / refresh of sports bar to
follow in spring.
Essential Skills & Duties:
Administration:
• Managing cost controls and controlling expenditures for the account
• Purchasing and managing inventory
• Rolling out new culinary programs in conjunction with marketing, banquets, and culinary
team
• Ensures property policies are administered fairly and consistently
• Review staffing levels to ensure that guest services and operational needs and financial
objectives are met
• Develop and implement guidelines and control procedures for inventory
• Manages department controllable expenses including food costs, supplies, uniforms,
and equipment
• Participates in the budgeting process for areas of responsibility
• Ensures that the level of quality, portion control, and plate presentation is adhered to
consistently
• Thorough knowledge of food handling and preparation techniques
Personal Effectiveness:
• Planning and creating seasonal menus
• Demonstrating new cooking techniques and equipment to staff
• Ability to instill safety and sanitation habits in all employees
• Teach the culinary team the importance of consistency in preparation and presentation
• Displays leadership in guest hospitality, exemplifies excellent customer service, and
creates a positive atmosphere for guest relations
Communication:
• Leads kitchen management team (Sous Chef and Culinary Supervisors)
• Provides direction for all day-to-day operations
• Knows and implements brand standards
• Responds to and handles guests' problems and complaints
• Coach and counsel employees to reflect Endeavor Hotel Group service standards and
procedures
• All other duties and tasks as assigned.
The ideal candidate will possess the following skills and qualifications:
• Culinary Arts Degree; equivalent experience and training will be considered
• Certified Executive Chef preferred
• A minimum of 3-5 years of high-volume Executive Chef experience required
• Prior experience in hospitality culinary management
• Comprehensive knowledge of hotel F&B/Culinary function
• Comprehensive knowledge of banquet operations
• Demonstrated skills in leading a diverse team with varying degrees of experience
• Ability to teach and inspire team members to be their best every day
• Must have a flexible schedule to work during days, nights, weekends, and some holidays
