Executive Chef- Loverboy

Bottling Department; San Antonio, Northern (TX, KY); Hybrid; USD 80,000 - 120,000; Full time

Job summary

Bottling Department in San Antonio, TX is seeking an Executive Chef to oversee culinary operations in a hotel environment. You will plan menus, work with the F&B director, and ensure high-quality food and service.

The role requires a minimum of 10 years of culinary leadership, strong knowledge of international cuisines, and fluent English. Flexibility in schedule and hands-on leadership are essential for success.

Qualifications

• Minimum of 10 years culinary leadership experience as an Executive Sous Chef or Executive Chef.
• Fluent English; additional languages advantageous.
• Butchery skills and experience with various proteins.
• Knowledge of international cuisines and kitchen management.
• Able to work a flexible schedule based on business levels.

Responsibilities

• Plan and develop menus for the hotel considering cost, trends and guest expectations.
• Collaborate with the Director of Food and Beverage to meet division goals.
• Ensure sanitation standards and kitchen cleanliness per policy.
• Source best available products according to season and market trends.
• Lead the culinary team and drive innovation.

Skills

Executive leadership

Menu development

Sanitation standards

English fluency

Butchery skills

Education

Serve Safe Manager cert

Tools

Word

Excel

Outlook

Job description

Regular Full-Time San Antonio, TX, US

Summary/Objective

Working with a talented team of Food & Beverage professionals , forward forward-thinking and creative Executive Chef to oversee all culinary operations.

Essential Functions

• Plan and develop menus for the hotel, considering factors such as product availability, service cost, marketing conditions, number to be served, seasonal factors, etc. Abreast of all the current industry trends and develops menus keeping the guests expectations in mind.
• Workwith the Director of Food and Beverage in ensuring that the division goals in terms of food and service quality are met.
• Ensure that sanitation standards as set forth by Loverboyand the statecomplyas well as the cleanliness and neatness of the kitchen.
• Aware of the market trends and source out the best available products depending on the season.
• This description is not exhaustive of all job tasks but aguide andmay be added or removed by management according to changes that may occur in the working environment.

Working Conditions/Physical Demands

• Able to lift 50 pounds.
• Able to stand on feet forlong periodsof time in a hot environment.
• Schedule will reflect business demands.Long and unusual hours on occasion.
• Exposure to heat, steam, humidity as well asrefrigerationup to freezing temperatures

Required Education and Experience

• Understandingof thePurpose of Being, Core Values & Behaviors and Service Promises.
• Serve Safe certified - Manager
• Computer skills, fluent use of Word, Excel, Outlook programs
• Butchery skills and experience with various proteins
• Able to taste and balance flavors
• Required to work a flexible schedule based on business levels
• Common sense, approaching tasks with thementalityof a chef, a guest and the owner.
• Consistently innovate and bringnew ideasto the team.
• Minimum of 10 years culinary leadership experience as an Executive Sous Chef or Executive Chef
• In depth understanding of the various international cuisines
• Ability to speak English fluently,additionallanguages would be highlyadvantageous

Safety Responsibilities

Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.