Executive Chef | Boutique Hotel Dining & Banquets

Remington-Hospitality-; Fort Worth (TX); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Restaurant discounts

Job summary

Le Meridien Fort Worth is seeking an experienced Executive Chef to lead our kitchen operations for both restaurant and banquet services. You will supervise and train kitchen staff, ensure quality production, and maintain high sanitation standards in a fast-paced hotel environment.

You will design menus, create recipes, manage inventory, monitor food costs, and coordinate with front-of-house teams. Flexible schedules including nights, weekends and holidays may be required to deliver guest

Qualifications

• 3+ years' experience as Executive Chef, including menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations related to food handling and production.
• High work ethic and self-initiative.
• May be required to work varying schedules including nights, weekends and holidays.
• Ability to work in an office environment; Prolonged desk/computer work.

Responsibilities

• Supervise, guide and train kitchen associates to ensure quality food production for restaurants and banquets, focusing on timing, portions, food quality and sanitation.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation and employee cafeteria.
• Maintain appropriate inventory of supplies and materials for associates.
• Establish and review performance standards in food preparation, purchasing and production for coordinated efforts.
• Monitor sanitation and cleanliness in food and beverage areas; manage cost goals in food cost and labor.

Job description

Le Meridien Fort Worth is seeking an experienced Executive Chef to lead our kitchen operations for both restaurant and banquet services. You will supervise and train kitchen staff, ensure quality production, and maintain high sanitation standards in a fast-paced hotel environment.

You will design menus, create recipes, manage inventory, monitor food costs, and coordinate with front-of-house teams. Flexible schedules including nights, weekends and holidays may be required to deliver guest