Executive Chef

crestline-external; Peachtree Corners (GA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Bonus program

Medical insurance

401K matching

Paid leave

Free meal

Job summary

Crestline Hotels & Resorts is seeking an Executive Chef to lead and manage the culinary department with a hands-on approach, ensuring exceptional guest experiences and profitability.

The role requires strategic planning, staff training, and collaboration with F&B teams to develop menus, monitor costs, and uphold safety standards across hotel kitchens and stewarding operations.

Qualifications

• Bachelor’s Degree or 6 Years Work Equivalent in hospitality.
• Experience with MICROS hotel restaurant systems and MS Office.
• Serve Safe, TIPS or Care Certified.
• Previous hotel restaurant management experience.

Responsibilities

• Create and execute culinary strategies to exceed guest satisfaction and revenues.
• Maintain a hands-on approach to all kitchen operations.
• Collaborate with F&B team on menu planning, development, and execution.
• Train and develop kitchen staff and managers daily.
• Monitor budgets, payroll, and food costs to ensure profitability.
• Ensure health, safety, and sanitation regulations are followed.

Skills

Leadership

Budgeting

Staff Training

Guest Satisfaction

Education

Bachelor’s Degree or 6 Years Experience

Serve Safe / TIPS Certified

MICROS experience and Hotel systems

MS Office proficiency

Tools

MICROS

Microsoft Office

Job description

Overview:

The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands‑on approach to all culinary operations.

Key Duties & Responsibilities:

• Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues.
• Maintain a hands‑on approach to all culinary operations.
• Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
• Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department.
• Work closely with department managers to develop them both personally and professionally.
• Drive outlet revenues through strategic marketing, promotion and up selling efforts.
• Calculates accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.
• Estimates production needs on a daily and weekly basis. Communicates production needs to “key” kitchen associates daily.
• May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.
• Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO’s), and weekly forecast meetings.

Education and Experience:

• Bachelor’s Degree (Four Year College or University) preferred: or 6 Years Work Equivalent
• Experience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified Other Requirements: Previous experience in hotel restaurants required. Management experience required.
• Excellent computer skills needed including familiarity with Microsoft Office.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer.All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.

At Crestline we believe in offering our employees a work environment that allows for work-life balance. We offer a variety of benefits to our team members. Benefits for salaried team members include some of the following:

• Bonus - metrics based with quarterly and annual components
• Flexible Spending Account options
• Medical, Vision, Dental, and Life Insurance
• Free long-term disability
• Company Match ed 401K and Roth 401K
• Employee Assistance Program
• Paid Leave – up to 3 weeks in the first year
• A free meal per shift
• Pet Insurance
• Team Member Travel Discounts
• Great Employee Events and more