Hotel Executive Chef | Job Descriptions |
Job Descriptions

Hotel Executive Chef

Reports to
Food & Beverage Director or General Manager
To achieve food & beverage revenue, profit and customer satisfaction goals by developing and implementing a menu that creates a luxury dining experience
  • Guests
  • Employees
  • Hotel owners
  • Management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of food and beverage revenue, profit and customer satisfaction goals
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • To develop and implement business strategies for the hotel that are aligned with the company’s overall mission, vision, values and strategies
  • Participate in the development of the hotel’s business strategies.
  • Develop and implement strategies for the kitchen that support achievement of the hotel’s goals.
  • Monitor status regularly and adjust strategies as appropriate.
  • Develop the annual budget in conjunction with the controller and general manager.
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision for the hotel to managers and employees.
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Create luxury for the senses by developing and implementing a fine dining experience.
  • Research customer preferences and develop a menu that incorporates local foods and flavors in a fine dining experience.
  • Seek out sources for fresh food; monitor all produce and meat for freshness.
  • Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients.
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Coordinate service with restaurant and banquet operations.
  • Manage the kitchen operation.
  • Develop and implement annual budget; monitor actual versus budgeted expenses.
  • Recommend menu pricing.
  • Oversee the inventory, purchasing and disbursement of all supplies.
  • Ensure that proper sanitation practices are followed.
  • Recruit and select staff.
  • Schedule staff based upon forecasted volumes.
  • Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.
  • Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task, and preparing to overcome expected difficulties.
  • Six years experience or more in cooking and managing a culinary team in an upscale food and beverage operation.
  • Degree from internationally recognized culinary institution preferred.
Hotel Executive Chef.doc