Executive Chef

HHM Hospitality; Deerfield Beach (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

HHM Hotels in Florida seeks an Executive Chef to lead kitchen operations, ensuring guest satisfaction through high-quality food and adherence to sustainability standards. You will drive menu development, staff performance, and cost control in a fast-paced hotel environment.

You will manage a culinary team, oversee banquet and event catering, and collaborate with events to deliver exceptional dining experiences while maintaining brand quality and safety compliance.

Qualifications

• Degree or certificate in Culinary Arts or equivalent, plus 1–2 years as Executive Chef.
• Strong expertise in food quality, presentation and menu design.
• Experience leading banquet and catering operations for large events.

Responsibilities

• Interview, train, schedule, coach and support kitchen staff to brand standards.
• Plan menus, review daily specials and ensure recipe accuracy.
• Oversee inventory, ordering, and storage of supplies and equipment.
• Manage kitchen safety, sanitation and MSDS/OSHA compliance.
• Lead cost control through daily food cost review and yield optimization.
• Collaborate with catering for events and client meetings as needed.
• Develop new menu items and document recipes and plating guides.
• Ensure consistent quality across all kitchen stations during service.
• Monitor equipment needs with the Executive Steward and maintenance.
• Uphold HHM EarthView sustainability guidelines in daily operations.

Skills

Menu concept & design

Food quality standards

Team leadership & coaching

Banquet & catering prep

Education

Culinary Arts degree or certificate

Job description

Overview

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily and ensure that excess items are utilized efficiently.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background and Skills

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Experience in banquet and catering preperation and cooking for parties from 10 to 400 as well as being a seasoned line cook contingent on business demands.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

About Us

HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.