Executive Chef

Altius Search Group LLC; Starkville (MS); On-site; USD 70,000 - 90,000; Full time

Job summary

Altius Search Group LLC is assisting a client building a new boutique hotel in Starkville, MS by recruiting the opening Executive Chef. The role directs food ordering, preparation, production, and control for all hotel outlets and banquet facilities.

Ideal candidates have at least 3 years in executive kitchen roles, proven management experience, and a culinary school background. Proficiency with Microsoft Office and a track record of improving guest satisfaction are highly regarded.

Qualifications

• 3 years in Executive Chef or equivalent role in a full-service property.
• Management experience required.
• Graduate of an accredited Culinary School preferred.

Responsibilities

• Direct food ordering, prep, and production for all outlets.
• Maintain quality and consistency of food products.
• Lead and develop kitchen staff.
• Set margins and manage hotel food costs.

Skills

Communication

Service

Technical cooking

Time management

Organization

Computers

Listening

Detail orientation

Safety sanitation

Problem solving

Math basics

Education

Culinary School graduate

Tools

Microsoft Office

Job description

Our client is currently building out a new boutique hotel in Starkville, Mississippi and is searching for their opening Executive Chef. The hotel is slated to open in August 2027.

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel.

ESSENTIAL JOB FUNCTIONS

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player with all departments
• Provide constructive feedback to all departments
• Be a leader and a role model to all employees

KNOWLEDGE/EXPERIENCE:

• 3 years’ experience as a Executive Chef, Exec Sous Chef or CDC, preferably with a full-service property
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

SKILLS:

• Clear, concise written and verbal communication skills
• Excellent service & communication skills
• Strong technical skills
• Excellent time management skills
• Strong organizational skills
• Computer and telephone skills required
• Excellent listening skills
• Exceptional detail in follow-up
• Excellent safety and sanitation skills
• Creative problem solving skills
• Basic mathematical skills required
• Strong attention to detail