Executive Chef

Shamin Hotels, Inc.; Richmond (VA); On-site; USD 75,000 - 110,000; Full time

Job summary

The Executive Chef at Shamin Hotels, Inc. leads the hotel’s culinary operations, shaping menus, maintaining quality, and guiding kitchen teams to deliver exceptional dining experiences.

He/she will manage food and labor costs, ensure safety compliance, collaborate with events teams for banquets, and develop staff through training and mentorship, all while upholding brand standards and TOP Values. This role requires strong leadership, strategic planning, and a commitment to guest satisfaction in

Qualifications

• Bachelor’s degree or equivalent in culinary arts.
• Proven leadership of a kitchen team in hospitality.
• Experience with menu design and seasonal offerings.

Responsibilities

• Oversee kitchen operations across all food outlets.
• Develop menus reflecting brand standards and guest preferences.
• Ensure food quality, presentation, and portion control.
• Supervise and develop kitchen staff.
• Manage food and labor costs to meet budgets.
• Maintain inventory; oversee ordering and storage.
• Ensure health, safety, and sanitation compliance.
• Conduct regular kitchen inspections.
• Collaborate with Sales and Events for banquets.
• Standardize recipes and preparation methods.
• Monitor guest feedback and implement improvements.
• Develop staffing schedules aligned with demand.
• Promote safety, accountability, continuous improvement.
• Support recruitment and retention of culinary team.

Skills

Leadership

Menu development

Cost control

Food safety

Team training

Guest experience

Education

Bachelor's in Culinary Arts

Job description

Job Title: Executive Chef

Department: Food & Beverage / Culinary

Reports To: General Manager / Director of Food & Beverage

Position Summary

The Executive Chef is responsible for the overall leadership, management, and success of the hotel’s culinary operations.
This role oversees menu development, food quality, cost control, and kitchen team performance.
The Executive Chef ensures exceptional dining experiences for guests while maintaining operational efficiency and compliance with brand and safety standards.
This role leads the culinary team in alignment with the company’s TOP Values: Team Up, Own It, Passionately Serve.

Key Responsibilities

• Oversee all kitchen operations including restaurants, banquets, catering, and room service as applicable.
• Develop and design menus that reflect brand standards, seasonal offerings, and guest preferences.
• Ensure consistent food quality, presentation, and portion control across all outlets.
• Supervise, train, and develop kitchen team members to maintain high performance and engagement.
• Manage food and labor costs to meet budget and profitability goals.
• Maintain inventory levels and oversee ordering, receiving, and storage of food and supplies.
• Ensure compliance with all health, safety, and sanitation standards including local and state regulations.
• Conduct regular kitchen inspections to maintain cleanliness and organization.
• Collaborate with Sales and Events teams to execute successful banquets and special events.
• Create and standardize recipes and ensure adherence to preparation methods.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• Develop schedules to ensure appropriate staffing levels for business needs.
• Promote a culture of safety, accountability, and continuous improvement within the kitchen.
• Support recruitment, onboarding, and retention of culinary team members.
• Other duties as assigned.