Executive Chef: Lead Culinary Mastery & Team Innovation

Aimbridge Hospitality, LLC; Louisville (KY); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Daily Pay

Medical, Dental, Vision

Disability Insurance

Life Insurance

Paid Time Off

Employee Assistance Program

401k Retirement Plan

Job summary

Aimbridge Hospitality, LLC in Louisville is seeking an Executive Chef to lead kitchens across the Café, Room Service, Banquets, and more, crafting memorable dining experiences at the Hyatt Regency Louisville in downtown Louisville.

You will direct culinary teams, manage food costs, ensure safety and quality, and mentor staff while delivering exceptional guest service in a bustling hotel kitchen environment.

Qualifications

• Two-year degree with 3+ years related experience or a 4-year degree with 1+ year related experience preferred.
• Five years progressive hotel experience with supervisory responsibility.

Responsibilities

• Supervise and assist in food preparation across outlets with high quality, taste, and presentation while ensuring safety.
• Lead, motivate, coach, and discipline kitchen staff for efficient, high-quality food prep and service.
• Manage food costs, budgets, and maximize cost/production ratios to optimize financial performance.
• Maintain cleanliness, sanitation, and safety in kitchen, work, and storage areas per health regs.
• Anticipate and address issues proactively to ensure smooth kitchen operations.
• Clearly convey information and resolve concerns from co-workers and guests.

Skills

Flavor Maestro

Kitchen Captain

Culinary Number Cruncher

Sanitation Superstar

Quick-Fix Guru

Communication Connoisseur

Education

Two-year college degree + 3+ years experience

Four-year college degree + 1+ year experience

Job description

Aimbridge Hospitality, LLC in Louisville is seeking an Executive Chef to lead kitchens across the Café, Room Service, Banquets, and more, crafting memorable dining experiences at the Hyatt Regency Louisville in downtown Louisville.

You will direct culinary teams, manage food costs, ensure safety and quality, and mentor staff while delivering exceptional guest service in a bustling hotel kitchen environment.