Executive Chef

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

Job summary

Noble House Hotels & Resorts is seeking a seasoned culinary leader to manage and elevate the kitchen operations across all food and beverage outlets. You will collaborate with the culinary leadership team on event planning, oversee training and ensure top-tier food safety and quality throughout service.

The role requires 5–10 years of progressive kitchen experience in luxury environments, strong cost controls, and a flexible schedule including evenings and weekends.

Qualifications

• Excellent communication skills (verbal & written).
• Remains calm under stress and can multi-task and prioritize.
• Hands-on in the preparation and service of food.
• Assists the stewarding team as needed.
• Proficient with a variety of kitchen equipment and its maintenance/repairs.
• 5–10 years’ progressive kitchen experience in a high-volume, luxury setting.
• Physically capable of delivering products to various stations.
• Stand for long periods; lift up to 25–30 lbs.
• Highly organized with acute attention to detail.
• Numerical acuity and experience managing food costs and labor budgets.
• Willing to work evenings, weekends and holidays.

Responsibilities

• Creates food menus for all food and beverage operations, outlets, in-room dining, catering events and special events.
• Collaborates with culinary leadership on event planning.
• Solicits input from food & beverage team on event offerings and menu changes.
• Performs visual walkthroughs during service and engages with guests.
• Provides feedback to service leadership.
• Leads, coaches and manages culinary and outlet teams.
• Develops Sous Chefs to oversee day-to-day operations.
• Ensures high standards of food safety, cleanliness and sanitation.
• Mentors outlet team on menu, prep and allergens.
• Ensures compliance with policies and procedures.
• Oversees training of new hires and maintains ongoing training.
• Sets standards for food safety and workplace safety.
• Establishes priorities and assigns tasks to staff.
• Reviews daily menu specials and banquet orders for changes.
• Communicates clearly to staff.
• Takes inventory and requisitions supplies with Purchasing.
• Reviews equipment needs with stewarding and ensures proper cleaning schedules.
• Monitors sales and food cost, resolving discrepancies with Controller.
• Ensures efficient use of excess items.
• Manages food costs and labor per budget and menu costing.

Skills

Communication skills

Calm under pressure

Hands-on cooking

Multi-tasking

Attention to detail

Numerical acuity

Food cost management

Flexible scheduling

Tools

Kitchen equipment maintenance

Job 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

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.

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As part of our commitment in creating a fair, efficient, and consistent hiring process we may use artificial intelligence (AI) to help our recruiting teams organize, summarize, and analyze information provided by candidates, including resumes, application responses, and other materials submitted during the application process.AI may be used to identify patterns, highlight relevant skills, and experience, and assist in comparing a candidate’s qualifications with the requirement of a specific role. These tools are to improve efficiency and consistency while supporting more informed hiring decisions, which will ultimately be made by the hiring team.