Five-Star Executive Chef — Menu Innovation & Leadership

Silver Ventures, Inc.; San Antonio (TX); On-site; USD 95,000 - 130,000; Full time

Job summary

Silver Ventures, Inc. seeks an experienced Executive Chef to oversee all culinary operations within a Five-Star hotel setting. Lead a talented team of Food & Beverage professionals and drive forward-thinking, creative culinary direction.

The role emphasizes menu development, quality standards, and seasonal sourcing, with emphasis on guest expectations and market trends. Flexibility in scheduling and strong leadership are essential.

Qualifications

• Minimum of 10 years culinary leadership experience in a Five-Star hotel as an Executive Sous Chef or Executive Chef.
• Understanding of the Purpose of Being, Core Values & Behaviors and Service Promises.
• Fluent English; additional languages would be highly advantageous.
• Able to taste and balance flavors.
• Experience with butchery and various proteins.

Responsibilities

• Plan and develop menus for the hotel, considering factors such as product availability, service cost, marketing conditions, number to be served, seasonal factors.
• Work with the Director of Food and Beverage to ensure division goals in terms of food and service quality are met.
• Ensure sanitation standards and kitchen cleanliness comply with state requirements and company policies.
• Be aware of market trends and source the best available products depending on the season.
• This description is not exhaustive of all job tasks and may be added or removed by management.

Skills

Leadership

Flavor balancing

Food safety

Flexible scheduling

Creative menu development

Communication skills

Education

Serve Safe Manager Certification

Tools

Microsoft Office Suite

Job description

Silver Ventures, Inc. seeks an experienced Executive Chef to oversee all culinary operations within a Five-Star hotel setting. Lead a talented team of Food & Beverage professionals and drive forward-thinking, creative culinary direction.

The role emphasizes menu development, quality standards, and seasonal sourcing, with emphasis on guest expectations and market trends. Flexibility in scheduling and strong leadership are essential.