What you’ll be doing 

• Support the Executive Chef in leading all day-to-day culinary and kitchen operations across restaurants, banquets, catering, room service, and special events. 

• Supervise kitchen team members, providing coaching, training, scheduling, and hands-on leadership to ensure operational excellence and strong team performance. 

• Ensure food quality, consistency, presentation, portioning, and service standards are maintained across all culinary outlets. 

• Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives. 

• Oversee food preparation, kitchen workflow, and line operations to ensure efficiency during high-volume service periods. 

• Support inventory management, food ordering, receiving, and product quality control processes. 

• Monitor food costs, labor costs, waste reduction, and kitchen productivity to support profitability goals. 

• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements. 

• Partner closely with Banquets, Catering, Food & Beverage, and hotel leadership teams to execute meetings, weddings, conferences, and events, successfully. 

• Help maintain a clean, safe, organized, and high-performing kitchen environment. 

• Step into operational leadership responsibilities in the absence of the Executive Chef as needed. 

• Support employee engagement, culinary training, development, and succession planning initiatives within the kitchen team. 

• Any other duties as assigned. 

What great looks like 

• Culinary degree or formal culinary training preferred. 

• 3+ years of culinary leadership experience in hotels, restaurants, resorts, banquets, or high-volume hospitality environments. 

• Previous Sous Chef or Kitchen Leadership experience preferred. 

• Strong knowledge of food preparation, banquet operations, catering, inventory management, and kitchen operations. 

• Experience managing food quality, labor productivity, food costs, purchasing, and operational performance standards. 

• Strong leadership and team development skills with the ability to motivate and support culinary teams in a fast-paced environment. 

• Knowledge of food safety regulations, HACCP standards, sanitation practices, and health department compliance requirements. 

• Ability to multitask, problem-solve, and remain calm under pressure during busy service periods. 

• Excellent communication, organizational, and collaboration skills. 

• Creative mindset with a passion for hospitality, food innovation, teamwork, and exceptional guest experiences. 

• Flexible availability including evenings, weekends, and holidays as required in a hospitality environment.