Executive Chef - Visionary Kitchen Leader & Menu Innovator

Plazahotelelpaso; Philadelphia (Philadelphia County); Hybrid; USD 65,000 - 95,000; Full time

Job summary

Plazahotelelpaso is seeking an Executive Chef to lead the kitchen operations with a focus on guest service, food quality and sustainability. You will manage menu development, culinary standards and station upkeep, while coaching staff and coordinating with catering for special events.

The role requires strong leadership, cost awareness, and a commitment to safety and sanitation. You will oversee production, inventory, and ensure branding standards are met across all service moments.

Qualifications

• Degree or certificate in Culinary Arts; 1–2 years’ Executive Chef experience.
• Expertise in food product, presentation, quality and preparation; menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach and support associates per brand standards.
• Establish priorities and assign production tasks to staff to execute.
• Review daily menu specials, banquet orders and inventory for daily use.
• Requisition supplies and coordinate with purchasing and storeroom.
• Ensure quality of products received.
• Review equipment needs with Executive Steward and safety follow-up.
• Ensure kitchen areas stocked with tools; production schedules, plating guides posted.
• Develop new menu items; test and write recipes.
• Observe guest reactions and ensure guest satisfaction.
• Conduct kitchen walk-throughs and correct deficiencies.
• Assist catering with special menus; meet clients as requested.
• Review sales and food cost; optimize waste.
• Prepare weekly work schedules; forecast labor costs.
• Follow EarthView sustainability guidelines; OPS safety practices.

Skills

Culinary Arts degree

Executive Chef experience 1-2 years

Food quality & presentation

Menu concept & design

Education

Culinary Arts degree or certificate

Job description

Plazahotelelpaso is seeking an Executive Chef to lead the kitchen operations with a focus on guest service, food quality and sustainability. You will manage menu development, culinary standards and station upkeep, while coaching staff and coordinating with catering for special events.

The role requires strong leadership, cost awareness, and a commitment to safety and sanitation. You will oversee production, inventory, and ensure branding standards are met across all service moments.