Executive Chef II

About the role

The Executive Chef II leads all kitchen operations across multiple food outlets, ensuring high‑quality culinary output while driving guest and employee satisfaction. This senior culinary leader balances hands‑on cooking with staff development and financial performance management.

Key responsibilities

• Oversee daily kitchen activities for banquets, restaurants, room service, bar/lounge, and employee cafeteria, ensuring consistent product quality.
• Develop and implement menu concepts, decorative food displays, and new cooking techniques.
• Manage purchasing, receiving, and food storage standards while controlling food cost and other controllable expenses.
• Lead, coach, and evaluate kitchen staff, handling performance appraisals, progressive discipline, and training on food safety and culinary standards.
• Ensure compliance with food handling, sanitation, and safety regulations, maintaining required certifications for all team members.

Required profile

• High school diploma or GED with at least 6 years of culinary/F&B experience, OR a 2‑year degree in Culinary Arts/Hotel Management with at least 4 years of relevant experience.
• Proven ability to supervise multiple kitchen areas, manage budgets, and drive continuous improvement in guest satisfaction.

Required skills

• Food safety certification and strong knowledge of sanitation standards.
• Advanced culinary arts expertise, including menu development and decorative plating.