Executive Chef

Commonwealth Lodging Management; Oxford (MS); On-site; USD 60,000 - 90,000; Full time

Job summary

Commonwealth Lodging Management in Oxford, MS, seeks an Executive Chef to lead culinary operations on-site. You will plan and develop menus, oversee food preparation, and ensure consistent quality for meals and events while managing kitchen staff and scheduling.

You will monitor inventory, control food and labor costs, uphold health and safety standards, and collaborate with hotel leadership to enhance guest satisfaction, efficiency, and revenue through seasonal offerings.

Qualifications

• Strong culinary skills with emphasis on menu development, food preparation, and plating.
• Experience managing kitchen operations, including staff leadership, scheduling, training, and performance management.
• Knowledge of food safety, sanitation regulations, and maintaining a clean, compliant kitchen.
• Ability to manage food and labor costs, control inventory, and meet financial targets.
• Excellent communication and collaboration with hotel leadership, front-of-house teams, and vendors.
• Proven track record as an Executive Chef or senior culinary leader in hospitality settings.

Responsibilities

• Plan and develop menus and oversee all culinary operations for the property.
• Supervise food preparation, monitor quality and presentation for meals and events.
• Manage kitchen staff scheduling, training, and performance evaluations.
• Maintain health and safety standards and ensure a clean, compliant kitchen.
• Control inventory, food and labor costs within budget parameters.
• Coordinate with hotel leadership and front-of-house teams to support guest satisfaction.
• Contribute to special events, seasonal offerings, and revenue-enhancing initiatives.

Skills

Menu development

Food preparation

Plating

Staff leadership

Scheduling

Training

Performance management

Food safety

Sanitation regulations

Budgeting / cost control

Inventory management

Communication

Team collaboration

Education

Culinary degree or equivalent

Job description

Company Description

Commonwealth Lodging Management provides hospitality management and consulting services rooted in practical ownership experience. Based in the mid-Atlantic and part of an integrated commercial real estate platform, the company focuses on nationally franchised hotel assets. Its team brings deep expertise in hotel operations, franchise relations, development, and hotel finance. Leadership approaches every engagement from an owner's perspective, emphasizing guest care, long-term asset value, and strong financial returns. Team members join a results-driven environment that values professionalism, operational excellence, and thoughtful stewardship of hotel properties.

Role Description

The Executive Chef is a full-time, on-site role located in Oxford, MS, responsible for overseeing all culinary operations within the property. This role involves planning and developing menus, supervising food preparation, and ensuring consistent quality and presentation for all meals and events. The Executive Chef manages kitchen staff scheduling, training, and performance, while promoting a positive, collaborative work environment. Day-to-day responsibilities include monitoring inventory, controlling food and labor costs, maintaining health and safety standards, and coordinating with hotel leadership and front-of-house teams to support guest satisfaction. The Executive Chef also contributes to special event planning, implements seasonal and promotional offerings, and continuously looks for ways to improve efficiency, creativity, and revenue in the culinary operation.

Qualifications

• Strong culinary skills, including menu development, food preparation, and plating with an emphasis on quality and consistency.
• Experience managing kitchen operations, including staff leadership, scheduling, training, and performance management.
• Knowledge of food safety, sanitation regulations, and best practices for maintaining a clean, compliant kitchen environment.
• Ability to manage food and labor costs, control inventory, and work within budget parameters to achieve financial targets.
• Effective communication and collaboration skills to work with hotel leadership, front-of-house teams, and vendors.
• Proven experience as an Executive Chef or senior culinary leader in a hotel, resort, or high-volume restaurant setting.
• Culinary degree, formal training, or equivalent professional experience in the culinary field.
• Flexibility to work varying shifts, including weekends and holidays, based on business needs.
• Commitment to providing inclusive, respectful leadership and creating a welcoming environment for team members and guests.