Executive Chef

Plazahotelelpaso; Philadelphia (Philadelphia County); Hybrid; USD 65,000 - 95,000; Full time

Job summary

Plazahotelelpaso is seeking an Executive Chef to lead the kitchen operations with a focus on guest service, food quality and sustainability. You will manage menu development, culinary standards and station upkeep, while coaching staff and coordinating with catering for special events.

The role requires strong leadership, cost awareness, and a commitment to safety and sanitation. You will oversee production, inventory, and ensure branding standards are met across all service moments.

Qualifications

• Degree or certificate in Culinary Arts; 1–2 years’ Executive Chef experience.
• Expertise in food product, presentation, quality and preparation; menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach and support associates per brand standards.
• Establish priorities and assign production tasks to staff to execute.
• Review daily menu specials, banquet orders and inventory for daily use.
• Requisition supplies and coordinate with purchasing and storeroom.
• Ensure quality of products received.
• Review equipment needs with Executive Steward and safety follow-up.
• Ensure kitchen areas stocked with tools; production schedules, plating guides posted.
• Develop new menu items; test and write recipes.
• Observe guest reactions and ensure guest satisfaction.
• Conduct kitchen walk-throughs and correct deficiencies.
• Assist catering with special menus; meet clients as requested.
• Review sales and food cost; optimize waste.
• Prepare weekly work schedules; forecast labor costs.
• Follow EarthView sustainability guidelines; OPS safety practices.

Skills

Culinary Arts degree

Executive Chef experience 1-2 years

Food quality & presentation

Menu concept & design

Education

Culinary Arts degree or certificate

Job description

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Establish priorities and assign production and preparation tasks to staff to execute.
• Review daily menu specials, banquet event orders and inventory food items for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
• Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily and ensure that excess items are utilized efficiently.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background and Skills

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It