Task Force Hotel Executive Chef

Bridgepoint, LLC; Orlando (FL); On-site; USD 43,000 - 62,000; Full time

Benefits offered by this job

Travel paid

Lodging provided

Per diem $25

Job summary

Bridgepoint, LLC is seeking a Task Force Hotel Executive Chef to lead all culinary operations across the hotel’s restaurants, banquet events, room service, and catering. This role requires strategic culinary leadership, menu development, and cost control to deliver high-quality food and experiences.

The position is 100% travel, lasting up to two months, with travel and lodging covered and a $25 per diem. Hotel-experience seniority is preferred for this assignment.

Qualifications

• Hotel experience required.

Responsibilities

• Lead and manage all culinary operations throughout the hotel.
• Develop menus for restaurants, banquets, catering, room service, and special events.
• Ensure consistent food quality, presentation, taste, and portion control.
• Recruit, train, coach, schedule, and supervise culinary staff.
• Establish and maintain high standards for food preparation and kitchen operations.
• Manage food costs, labor costs, inventory, purchasing, and waste control.
• Work closely with the Food & Beverage Director and hotel leadership to achieve financial and operational goals.
• Maintain compliance with all health, sanitation, food-safety, and hotel standards.
• Conduct regular inspections of kitchens, storage areas, equipment, and food products.

Job description

Task Force Hotel Executive Chef

$38 Per Hour plus OT. This role is 100% Travel. Up to 2 Months. We pay all travel, lodging and $25 per diem. Should have Hotel experience.

Hotel Executive Chef Job Duties

The Executive Chef is responsible for the overall culinary operation of the hotel, including restaurants, banquet and catering operations, room service, and other food-and-beverage outlets. This position provides culinary leadership, maintains high food-quality and presentation standards, controls costs, and develops a professional and productive culinary team.

• Lead and manage all culinary operations throughout the hotel.
• Develop menus for restaurants, banquets, catering, room service, and special events.
• Ensure consistent food quality, presentation, taste, and portion control.
• Recruit, train, coach, schedule, and supervise culinary staff.
• Establish and maintain high standards for food preparation and kitchen operations.
• Manage food costs, labor costs, inventory, purchasing, and waste control.
• Work closely with the Food & Beverage Director and hotel leadership to achieve financial and operational goals.
• Maintain compliance with all health, sanitation, food-safety, and hotel standards.
• Conduct regular inspections of kitchens, storage areas, equipment, and food products.

I understand that Bridge Point may conduct background checks and/or obtain consumer and investigative reports in connection with my application or employment, as permitted by the Fair Credit Reporting Act (FCRA) and applicable state laws. These reports may include information about my criminal history, employment, education, driving record, and other job-related data. I authorize the Company and its agents to obtain and use such reports and understand that I will receive a separate FCRA disclosure and authorization form. I also understand that employment may be contingent on passing a drug and/or alcohol test, and if applicable, I consent to the release of prior DOT-regulated drug and alcohol test results in accordance with 49 CFR Part 40.25. I release the Company and its agents from liability for the lawful use of this information and understand that this is not a contract of employment, and that if hired, my employment will be at-will unless otherwise stated in writing.