Executive Chef

Charlestowne Hotels, Inc.; Hendersonville (MA); On-site; USD 90,000 - 135,000; Full time

Job summary

Charlestowne Hotels, Inc. seeks an Executive Chef to lead the hotel’s culinary operations across all outlets and banquet facilities. You will direct ordering, production, quality standards and menu development while reporting to the Food and Beverage Manager and General Manager.

You will manage a diverse culinary team, coordinate with HR on staffing, ensure regulatory compliance, and drive continuous improvement in guest satisfaction and profitability.

Qualifications

• 3 years' experience as an Executive Chef or equivalent in a full-service property
• Management experience required
• Graduate of an accredited Culinary School program preferred

Responsibilities

• Direct food ordering, preparation, production and control for all outlets and banquets
• Ensure quality and consistency of food product and service
• Lead and develop department staff; exercise hiring/firing discretion per policy
• Oversee compliance with federal, state and local employment laws
• Set margins and manage operating expenses to meet profit goals

Skills

Communication

Time management

Organizational skills

Attention to detail

Problem solving

Safety & sanitation

Technical skills

Microsoft Office

Education

Culinary school degree

Tools

Microsoft Office

Job description

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. The Executive Chef reports to Food and Beverage Manager and ultimately the General Manager.

ESSENTIAL JOB FUNCTIONS

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests' needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player with all departments
• Provide constructive feedback to all departments
• Be a leader and a role model to all employees

KNOWLEDGE/EXPERIENCE:

• 3 years' experience as a Executive Chef, Exec Sous Chef or CDC, preferably with a full-service property
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

SKILLS:

• Clear, concise written and verbal communication skills
• Excellent service & communication skills
• Strong technical skills
• Excellent time management skills
• Strong organizational skills
• Computer and telephone skills required
• Excellent listening skills
• Exceptional detail in follow-up
• Excellent safety and sanitation skills
• Creative problem solving skills
• Basic mathematical skills required
• Strong attention to detail