Executive Chef: Culinary Leader & Menu Innovator

OTH Hotels Resorts; Straban Township (PA); In loco; USD 90.000 - 120.000; Tempo pieno

Descrizione del lavoro

OTH Hotels Resorts in the United States seeks an Executive Chef to lead all culinary operations across kitchens, banquets, and employee dining facilities. You will drive menu development, production planning, and cost controls while upholding the highest standards of food quality and safety.

The role requires strong leadership, advanced culinary skills, and the ability to balance creativity with budget targets in a fast-paced hospitality environment.

Competenze

• Associate degree in Culinary Arts or equivalent required.
• Minimum 5 years culinary experience in hotel/resort/restaurant; at least 2 years as Executive Chef.
• Proficiency with commercial kitchen equipment and culinary software.

Mansioni

• Oversee culinary operations across kitchens, banquet, and employee dining facilities.
• Ensure consistent food quality, presentation, and execution across outlets.
• Coordinate kitchen production timing with reservations and events.
• Supervise daily food prep, cooking, and plating to maintain brand standards.
• Develop and update menus within budget guidelines; ensure plating standards.
• Lead and train culinary staff; foster teamwork and continuous improvement.
• Maintain food cost controls, portion standards, and waste reduction practices.
• Ensure sanitation and food safety regulations are followed; maintain clean prep and storage areas.

Conoscenze

Culinary leadership

Menu development

Food cost control

Kitchen management

Quality standards

Sanitation knowledge

Team leadership

Communication

Problem solving

Formazione

Associate degree in Culinary Arts or equivalent

Strumenti

Culinary software

Commercial kitchen equipment

Descrizione del lavoro

OTH Hotels Resorts in the United States seeks an Executive Chef to lead all culinary operations across kitchens, banquets, and employee dining facilities. You will drive menu development, production planning, and cost controls while upholding the highest standards of food quality and safety.

The role requires strong leadership, advanced culinary skills, and the ability to balance creativity with budget targets in a fast-paced hospitality environment.