Executive Chef and F&B Operations Director

Executive Chef and F&B Operations Director | Hotel Indigo


The Executive Chef and F&B Operations Director will have dual accountability of the culinary execution and the overall food & beverage operations of Hotel Indigo. This “Chef&B” will exhibit their culinary talents by actively participating in all food related functions of the property. They will work to continually improve guest and team member experience while maintaining the operating budget and departmental financial administration.


Let’s start off with the most important part - what’s in it for you:

The Perks

*Eligibility of perks is dependent upon job status


• Salary Range: $100-120k DOE
• Incentive Eligible
• Cell phone Allowance
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)


Our Commitment to you:

“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.


Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.


What you’ll do:

The Brass Tacks


Culinary Expectations:
• Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
• Develops and implements procedures to ensure that all work practices meet or exceed the established standards and goals
• Communicates daily with General Manager for updates, changes and revisions to existing contracts
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
•  Leads shifts, while personally preparing food items and executing requests based on required specifications
• Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
• Ensures timely and courteous follow-through on all client, guest, and team member requests
• Assists in the selection, supervision, training, development, scheduling, performance management, and counseling of staff
• Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
• Monitors food and labor costs, schedules team members to business demands and waste management
• Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
• Prepares and manages creation of new menu items
• Ensures attractive, consistent presentations of food items, both buffet and plated
• Interacts/supervises kitchen team to monitor quality, presentation and consistency of food items prepared
• Handles all needs and accommodates customer requests in a timely manner
• Set up, re-stocks, maintains, and cleans food preparation areas
• Responsible for ensuring presentation standards are met for all hot and cold items
• Reads and interprets recipes
• Conducts product inventories, ordering and receiving of product
• Responsible for team maintenance of grooming standards,