Executive Chef

Ivy Hospitality; Lafayette (IN); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Health Insurance

Dental and Vision

FSA/HSA

401(k) after 90 days

Paid Time Off

Job summary

Ivy Hospitality is seeking an Executive Chef to lead all culinary operations for the hotel restaurant and banquet spaces. You will drive menu development, cost control, training, and guest satisfaction while aligning with brand standards and leadership.

The role requires 3+ years of leadership in a high-volume kitchen, strong culinary skills, and the ability to manage budgets and staff. This is a full-time position with benefits and opportunities for growth.

Qualifications

• Education: High school diploma or equivalent; culinary degree or professional training strongly preferred.
• Experience: Minimum 3 years of culinary leadership experience; managing kitchen staff, catering, and banquet operations.
• Strong culinary skills with modern techniques, food safety, and sanitation practices.
• Ability to read and execute recipes, production orders, and menu standards.
• Proficiency in managing food and labor budgets, inventory control, and kitchen scheduling.
• Ability to work in a high-volume, fast-paced environment with multiple priorities.
• Physical ability to stand, bend, and lift up to 50 lbs., operate kitchen equipment, and maneuver carts up to 250 lbs.
• Willingness to work evenings, weekends, and holidays as needed.

Responsibilities

• Direct and oversee all kitchen operations, including production, food quality, presentation, and sanitation.
• Manage culinary execution for both a la carte restaurant service and banquet/event functions.
• Collaborate on innovative menu planning and seasonal updates in line with brand and guest expectations.
• Ensure compliance with all local, state, federal, and company safety, health, and sanitation standards.
• Maintain cost control systems for food, labor, and inventory to achieve budgeted financial targets.
• Hire, train, schedule, and supervise kitchen staff while providing coaching and performance development.
• Foster a team environment built on respect, professionalism, and accountability.
• Conduct regular inspections of kitchen equipment and work areas to ensure cleanliness and functionality.
• Lead daily pre-shift meetings and participate in department leadership and planning meetings.
• Interact with guests and clients to ensure satisfaction, address feedback, and make service improvements.
• Support company programs including sustainability initiatives, brand standards, and continuous improvement efforts.
• Maintain accurate records including inventory, waste logs, temperature logs, and production reports.
• Serve as a visible leader during peak service times and special events
• Provide ongoing coaching and support to team members, fostering a positive and productive work environment.
• Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards.
• Collaborate with other departments to ensure seamless service delivery and enhance overall guest satisfaction
• Perform additional duties as assigned by the General Manager, supporting the overall success of hotel operations.

Skills

Culinary leadership

Strong communication

Team management

Menu planning

Food safety & sanitation

Education

Culinary degree

High school diploma

Job description

Position: Executive Chef

Position Summary:

The Executive Chef is responsible for leading and overseeing all culinary operations for both the restaurant and banquet spaces. This role ensures excellence in food quality, presentation, and consistency while maintaining high standards for sanitation, safety, and team performance. The Executive Chef plays a key leadership role in menu development, cost control, team training, and ensuring exceptional guest satisfaction. They work closely with hotel leadership to align culinary operations with overall business goals and brand standards.

Pay Range:

$60,000 - $65,000 based on experience and qualifications

Essential functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Direct and oversee all kitchen operations, including production, food quality, presentation, and sanitation.
• Manage culinary execution for both a la carte restaurant service and banquet/event functions.
• Collaborate on innovative menu planning and seasonal updates in line with brand and guest expectations.
• Ensure compliance with all local, state, federal, and company safety, health, and sanitation standards.
• Maintain cost control systems for food, labor, and inventory to achieve budgeted financial targets.
• Hire, train, schedule, and supervise kitchen staff while providing coaching and performance development.
• Foster a team environment built on respect, professionalism, and accountability.
• Conduct regular inspections of kitchen equipment and work areas to ensure cleanliness and functionality.
• Lead daily pre-shift meetings and participate in department leadership and planning meetings.
• Interact with guests and clients to ensure satisfaction, address feedback, and make service improvements.
• Support company programs including sustainability initiatives, brand standards, and continuous improvement efforts.
• Maintain accurate records including inventory, waste logs, temperature logs, and production reports.
• Serve as a visible leader during peak service times and special events
• Provide ongoing coaching and support to team members, fostering a positive and productive work environment.
• Ensure all guest interactions are conducted in a courteous and professional manner, aligning with company standards.
• Collaborate with other departments to ensure seamless service delivery and enhance overall guest satisfaction
• Perform additional duties as assigned by the General Manager, supporting the overall success of hotel operations.

Qualifications:

Education: High school diploma or equivalent required; culinary degree or professional training strongly preferred.

Experience: Minimum 3 years of culinary leadership experience required, including managing kitchen staff, catering, and banquet operations.

• Strong culinary skills with working knowledge of modern techniques, food safety, and sanitation practices.
• Excellent communication and leadership abilities to inspire, manage, and develop kitchen teams.
• Ability to read and execute recipes, production orders, and menu standards.
• Proficiency in managing food and labor budgets, inventory control, and kitchen scheduling.
• Must be able to work in a high-volume, fast-paced environment with multiple competing priorities.
• Physical ability to stand, bend, and lift up to 50 lbs., operate kitchen equipment, and maneuver carts up to 250 lbs.
• Comfortable working in varying temperatures, including freezers and hot kitchens, for extended periods.
• Ability to handle tools and kitchen machinery safely and effectively.
• Must be available to work evenings, weekends, and holidays as needed to support business needs.

Taking Care of You – Our Benefits

At Ivy, we believe in supporting our team both at work and in their personal lives. Your eligibility for benefits is based on your employment status, and full details will be shared with you during your first 30 days. Here’s a look at what we offer to help take care of you and your loved ones:

Health & Wellness

• Medical
• Dental
• Vision
• Flexible Spending Account (FSA)
• Health Savings Account (HSA)

Financial Security & Peace of Mind

• Basic Life Insurance & AD&D
• Voluntary Life Insurance
• Voluntary Short-Term Disability
• Voluntary Long-Term Disability
• Critical Illness, Hospital Indemnity & Accident Plans
• Pet Insurance
• Eligible for 401(k) participation after 90 days of full-time employment.

Time to Recharge

• Paid Time Off (PTO), available as it’s accrued
  

Ivy Hospitality is an equal opportunity employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

Ivy Hospitality participates in E-Verify

In accordance with company policy, Ivy Hospitality does not hire minors; all applicants must be 18 years or older.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future.