Executive Chef - Lead Culinary Excellence & Menu Innovation

Guest Services; Ashford (WA); On-site; USD 72,000 - 98,000; Full time

Benefits offered by this job

Sick leave

Employee discounts

Recreation program

Employee assistance program

Housing & Meal Plan

Job summary

Guest Services is seeking an Executive Chef to lead daily production, planning, and presentation of food in the unit. You will supervise and mentor kitchen staff and collaborate with the General Manager on daily operations to meet client objectives.

The role demands strong leadership, food safety, and cost management. Responsibilities include menu planning, cost analysis, inventory control, and ensuring high-quality, timely culinary output for events and guests, with a focus on safety and

Qualifications

• High School Diploma or GED required.
• Culinary or related Associate's degree preferred.
• Food safety knowledge and sanitation experience required.
• Proficiency in MS Word, Excel, and Outlook.

Responsibilities

• Plan and develop menus and forecast portion specifications for the unit.
• Analyze and cost food items to meet budgets.
• Ensure compliance with established budgets and financial goals.
• Recruit, supervise, train, schedule, and direct kitchen staff.
• Control expenses and manage inventory.
• Determine food and supply needs for the venue.
• Maintain inventory control and safety standards.
• Direct food preparation and ensure quality for events.

Skills

Customer service

Financial analysis

Menu planning

Staff supervision

Food safety

Education

High School Diploma/G.E.D.

Culinary or Associate's degree

Tools

MS Word

Excel

Outlook

Job description

Guest Services is seeking an Executive Chef to lead daily production, planning, and presentation of food in the unit. You will supervise and mentor kitchen staff and collaborate with the General Manager on daily operations to meet client objectives.

The role demands strong leadership, food safety, and cost management. Responsibilities include menu planning, cost analysis, inventory control, and ensuring high-quality, timely culinary output for events and guests, with a focus on safety and