Executive Chef: Menu Innovation & Culinary Leadership

HHM Hotels; Fort Lauderdale (FL); On-site; USD 95,000 - 140,000; Full time

Job summary

HHM Hotels is seeking an Executive Chef to lead kitchen operations in line with guest service, food quality, and sustainability standards. You will interview, train, schedule, coach and support culinary associates, ensuring performance aligns with brand values.

You will review daily menus and banquet orders, manage inventory, and ensure proper storage of supplies. Collaborate with purchasing and the Executive Steward on equipment and safety to maintain top-tier operations.

Qualifications

• Demonstrated ability to lead a diverse kitchen team.
• Strong culinary expertise and menu development skills.
• Experience managing inventory, food quality, and safety standards.

Responsibilities

• Lead kitchen operations in line with guest service, quality and sustainability standards.
• Interview, train, schedule, coach and support associates.
• Review daily menus and banquet orders; manage inventory and proper storage of supplies.
• Collaborate with purchasing and Executive Steward on equipment and safety.

Skills

Team leadership

Menu planning

Inventory management

Food safety

Education

Culinary degree or equivalent

ServSafe certified

Job description

HHM Hotels is seeking an Executive Chef to lead kitchen operations in accordance with guest service, food quality and sustainability standards. You will interview, train, schedule, coach and support associates, ensuring they perform to brand and HHM core values.

You will review daily menus and banquet orders, manage inventory and ensure proper storage of supplies; collaborate with purchasing and the Executive Steward on equipment and safety.