Executive Chef | Lead Hotel Kitchen & Culinary Innovation

The Hotel at Avalon; Georgia; On-site; USD 87,000 - 93,000; Full time

Benefits offered by this job

Health and wellness packages

Travel benefits

Product and service discounts

Robust retirement plans

Job summary

Kimpton Brice Hotel in Savannah, GA seeks an Executive Chef to lead the kitchen operations for outlets and banquets, directing staff and labor costs while ensuring top-quality food and service. The role emphasizes safety, profitability, and guest satisfaction within HEI Hotels & Resorts standards.

Ideal candidates have at least five years in a related role, preferred hotel experience, and strong leadership and communication skills to guide culinary teams and assist in menu development and

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years of employment in a related position; hotel experience preferred.
• Knowledge of hotel operations and food/beverage management; leadership abilities.

Responsibilities

• Direct the day-to-day operations of kitchen areas including outlets, banquets, stewarding, and purchasing.
• Manage HR in the kitchen: interview, hire, train, develop, coach, evaluate, and discipline.
• Plan and manage procurement, production, preparation and presentation of all hotel food within budget.
• Monitor sanitation and maintenance of kitchen and equipment to meet standards and regulations.

Skills

Culinary leadership

Hotel kitchen operations

Budgeting and cost control

Team development

Communication

Education

Culinary education

Post-high school education

Job description

Kimpton Brice Hotel in Savannah, GA seeks an Executive Chef to lead the kitchen operations for outlets and banquets, directing staff and labor costs while ensuring top-quality food and service. The role emphasizes safety, profitability, and guest satisfaction within HEI Hotels & Resorts standards.

Ideal candidates have at least five years in a related role, preferred hotel experience, and strong leadership and communication skills to guide culinary teams and assist in menu development and