Executive Chef: Lead Culinary Innovation & Ops

OTH Hotels Resorts; Gettysburg (Adams County); On-site; USD 90,000 - 120,000; Full time

Job summary

OTH Hotels Resorts is seeking an Executive Chef to lead all culinary operations, ensuring top-notch food quality, presentation, and safety across kitchens and banquets. The role involves menu development, inventory control, and team leadership in a fast-paced environment.

Ideal candidates have 5+ years in culinary roles within hospitality, with at least 2 years as an Executive Chef, and a strong focus on cost control and sanitation.

Qualifications

• Associate degree in Culinary Arts or equivalent apprenticeship.
• Minimum of 5 years of culinary experience in a hotel, resort, or restaurant.
• At least 2 years in an Executive Chef role.
• Strong leadership, communication, and cost-control skills.
• Food safety certification required; culinary certifications preferred.

Responsibilities

• Oversee culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities.
• Ensure consistent food quality, presentation, and brand standards.
• Coordinate kitchen production timing with reservations and events.
• Hire, train, and supervise culinary staff across all kitchen levels.
• Maintain food cost controls and inventory management.
• Ensure sanitation and food safety compliance across all areas.
• Lead menu development and recipe standardization.
• Oversee equipment maintenance and safety.

Skills

Culinary leadership

Menu development

Food costing

Kitchen operations

Team leadership

Sanitation knowledge

Education

Associate degree in Culinary Arts

Tools

Culinary software

Job description

OTH Hotels Resorts is seeking an Executive Chef to lead all culinary operations, ensuring top-notch food quality, presentation, and safety across kitchens and banquets. The role involves menu development, inventory control, and team leadership in a fast-paced environment.

Ideal candidates have 5+ years in culinary roles within hospitality, with at least 2 years as an Executive Chef, and a strong focus on cost control and sanitation.