Executive Chef

Nbutexas; Mystic (CT); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Paid time off

Job summary

Nbutexas is seeking an Executive Chef to lead all culinary operations at a prominent hotel, including on-site dining, banquets, catering, and in-room service. The role demands vision, leadership, and a passion for guest experiences.

Reporting to senior management, you will drive menu concepts, cost controls, and a high-performance kitchen culture while ensuring health, safety, and quality standards across all outlets.

Qualifications

• At least 5 years of culinary management experience, preferably in a hotel setting.
• Extensive knowledge of food and beverage operations, including menu planning, costing, food preparation, and food safety.
• Strong leadership skills with proven ability to train and manage a team.
• Creative approach to developing new menu items.
• Excellent time management and organizational abilities.
• Ability to work under pressure and adapt to changing situations.

Responsibilities

• Oversee all culinary operations, including menu planning, food preparation, and presentation.
• Create and maintain recipes and standards for all food served on property.
• Train, mentor, and manage kitchen staff to achieve high performance.
• Monitor food and labor costs, ensuring profitability.
• Ensure compliance with health and sanitation regulations.
• Collaborate with other departments to execute successful events and functions.
• Develop and implement special menus for holidays and events.
• Manage inventory and order necessary supplies and equipment.
• Foster a positive and productive kitchen culture.

Skills

Culinary management

Menu planning

Team leadership

Food safety

Cost control

Job description

Executive Chef

Join a respected hospitality group known for exceptional guest experiences. This is a dynamic leadership opportunity to oversee all culinary operations at a prominent hotel, including on-site restaurant, banquets, catering, and in-room dining. Bring your creativity and vision to a collaborative, supportive environment.

Executive Chef Benefits & Compensation

• Salary of $85,000-$90,000 per year, paid biweekly
• Comprehensive medical, dental, and vision insurance
• 401(k)
• Paid time off
• Full-time, management-level position

Executive Chef Requirements & Qualifications

• At least 5 years of culinary management experience, preferably in a hotel setting
• Extensive knowledge of food and beverage operations, including menu planning, costing, food preparation, and food safety
• Strong leadership skills with proven ability to train and manage a team
• Creative approach to developing new menu items
• Excellent time management and organizational abilities
• Ability to work under pressure and adapt to changing situations
• Able to lift up to 50 pounds and stand for extended periods
• Flexibility to work evenings, weekends, and holidays as needed

Executive Chef Day-to-Day Responsibilities

• Oversee all culinary operations, including menu planning, food preparation, and presentation
• Create and maintain recipes and standards for all food served on property
• Train, mentor, and manage kitchen staff to achieve high performance
• Monitor food and labor costs, ensuring profitability
• Ensure compliance with health and sanitation regulations
• Collaborate with other departments to execute successful events and functions
• Develop and implement special menus for holidays and events
• Manage inventory and order necessary supplies and equipment
• Foster a positive and productive kitchen culture

If you are a passionate culinary leader ready to make an impact,