Traveling Hotel Executive Chef - Lead Banquets & Kitchens

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

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.