Executive Chef

Noble-House-Hotels-; Florida; On-site; USD 85,000 - 120,000; Full time

Job summary

Noble-House-Hotels- is seeking an experienced Executive Chef to lead our culinary team across outlets, in-room dining, catering events and special occasions. You will partner with culinary leadership to craft menus, supervise kitchen operations, and ensure exceptional guest experiences through quality and consistency.

Responsibilities include menu development, cost control, staff coaching, training, food safety, and maintaining high standards of cleanliness and efficiency in a luxury hotel

Qualifications

• Excellent communication skills, both verbal and written.
• Remains calm under stress and able to multi-task and prioritize.
• Hands-on in the preparation and service of food.
• Assists the stewarding team as needed and supports kitchen operations.
• Proficient in a variety of kitchen equipment and tools.
• 5–10 years of progressive kitchen leadership experience in a high-volume/hotel setting.
• Physically able to stand for long periods and lift up to 25–30 lbs.
• Highly organized with acute attention to detail and strong numerical aptitude.
• Experience managing food costs and labor budgets in a hospitality environment.
• Willing to work a flexible schedule, including evenings, weekends and holidays.

Responsibilities

• Creates food menus for all F&B operations, outlets, in-room dining, catering events and special events.
• Collaborates with culinary leadership to brainstorm event planning and menu changes.
• Leads, coaches and manages the culinary and outlet management teams.
• Develops Sous Chefs to oversee day-to-day operations and ensure cohesive teamwork.
• Ensures highest standards of care, food safety, cleanliness and sanitation.
• Provides teaching and mentoring on menu, preparation and allergens.

Skills

Communication

Calm under pressure

Hands-on cooking

Kitchen equipment

Menu planning

Team leadership

Food cost mgmt

Budgeting

Flex scheduling

Stamina

Job description

Description

• Creates food menu for all food and beverage operations, outlets, in room dining, catering events and special events.
• Collaborates with culinary leadership team to brainstorm on event planning
• Solicits input from food and beverage team on event offerings and appropriate menu changes
• Conducts a visual walk through of the restaurant/lounge during service engaging in guest interaction and observing guest responses to food and service
• Provides feedback to service leadership team
• Leads, coaches and manages the performance of the culinary team and outlet management team
• Develops the Sous Chefs to oversee the day‑to‑day operation of the team and ensure all areas work together cohesively
• Ensures that all culinary team members practice the highest standards of care, food safety, cleanliness and sanitation as it pertains to food preparation, service and holding
• Provides teaching and mentoring to the outlet team regarding menu, preparation and food allergens
• Maintains complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on‑going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary
• Sets the standard for food safety, sanitation and cleanliness and workplace safety
• Establish the day's priorities and assign production and preparation tasks for staff to execute
• Review daily menu specials and offer feedback to Sous Chefs
• Review banquet event orders and make note of any changes
• Communicate both verbally and in writing to provide clear direction to staff
• Take physical inventory of specified food items for daily inventory
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received
• Reviews equipment needs with the stewarding team and ensure that a cleaning scheduling is strictly adhered to, ensure equipment is in proper working order
• Review sales and food cost daily; resolve any discrepancies with the Controller
• Ensure that excess items are utilized efficiently
• Manages food costs and labor according to budgetary guidelines and in line with menu costing

Requirements

• Excellent communication skills (both verbal and written)
• Remains calm under stress and able to multi-task and prioritize
• Hands‑on in the preparation and service of food
• Assists the stewarding team as needed
• Fully proficient in variety of kitchen equipment (its maintenance and when repairs are needed)
• 5 – 10 years’ progressive experience in a kitchen of similar caliber of volume (high volume, boutique style restaurant, luxury boutique hotel experience)
• Physically able to provide products to various food stations
• Must be able to stand for several hours a day, lifting and carrying up to 25 to 30 lbs.
• Highly organized and acute attention to detail
• Numerical acuity
• Experience managing food costs and labor budgets
• Willing to work a flexible schedule, including evenings, weekends and holidays.