Executive Chef - Lead Innovative Hotel Dining & Banquets

StepStone Hospitality; Augusta (ME); On-site; USD 90,000 - 120,000; Full time

Job summary

Crowne Plaza North Augusta is seeking an Executive Chef to lead our culinary operations and drive excellence across all dining outlets, banquets, and catering. You will mentor a high-performing team, develop seasonal menus, and manage costs to deliver memorable guest experiences.

Ideal candidates bring 5+ years of executive culinary leadership in high-volume settings, ServSafe or equivalent certification, and a track record of operational success in a hotel environment.

Qualifications

• Oversee all kitchen operations across dining, rooftop bar, banquets, catering, and in-room dining.
• Develop creative, seasonal menus while ensuring exceptional food quality, presentation, and consistency.
• Recruit, train, mentor culinary associates while promoting accountability and teamwork.
• Oversee food costs, labor, inventory, purchasing, budgets, and departmental profitability.
• Collaborate with Food & Beverage leadership to execute memorable dining experiences, weddings, meetings, and events.
• Ensure compliance with food safety regulations, sanitation standards, and StepStone Hospitality policies.

Responsibilities

• Lead all kitchen operations across restaurant dining, rooftop bar offerings, banquets, catering, and in-room dining.
• Develop seasonal menus while ensuring top food quality and presentation.
• Recruit, train, mentor culinary staff and promote teamwork.
• Control costs: food, labor, inventory, purchasing, budgets, profitability.
• Partner with F&B leadership to execute weddings, meetings, and events.
• Maintain compliance with sanitation standards and policies.

Skills

Lead Culinary Operations

Drive Culinary Innovation

Build & Inspire Teams

Manage Financial Performance

Deliver Exceptional Experiences

Maintain Excellence

Education

Formal culinary training or equivalent

Job description

Crowne Plaza North Augusta is seeking an Executive Chef to lead our culinary operations and drive excellence across all dining outlets, banquets, and catering. You will mentor a high-performing team, develop seasonal menus, and manage costs to deliver memorable guest experiences.

Ideal candidates bring 5+ years of executive culinary leadership in high-volume settings, ServSafe or equivalent certification, and a track record of operational success in a hotel environment.