Executive Chef

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.
Job Title Executive Chef Location Property-based
Department F&B General Property, if applicable N/A
FLSA Exempt Direct Supervisor F&B Director / General Manager


Job Overview
The Executive Chef is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, consistency, and safety across all kitchen outlets, banquet operations, and employee dining facilities. This role oversees menu development, kitchen production, inventory control, and culinary team leadership while driving innovation and operational excellence.
This position operates in a fast-paced, high-demand kitchen environment with constant standing, walking, and hands-on culinary execution. The role involves exposure to heat, cold, humidity, noise, and commercial kitchen equipment, as well as frequent use of knives, slicers, ovens, and other industrial cooking tools. Physical demands include lifting heavy items, managing multiple production areas, and maintaining sustained operational presence throughout service periods. Success in this role requires strong leadership, culinary expertise, and the ability to balance creativity with cost control and efficiency.
Job Responsibilities
Culinary Operations & Kitchen Leadership
• Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities
• Ensure consistent food quality, presentation, and execution across all outlets
• Coordinate kitchen production timing with restaurant reservations and banquet event orders
• Supervise daily food preparation, cooking, and plating to maintain brand standards
Menu Development & Culinary Innovation
• Develop and update menus in collaboration with F&B leadership within established budget guidelines
• Create recipes, plating standards, and presentation guidelines to ensure consistency and quality
• Ensure variety, creativity, and marketability in all menu offerings
• Oversee special event and banquet menu design and execution

Team Leadership & Development
• Hire, train, schedule, and supervise all culinary staff across all kitchen levels
• Provide coaching, performance feedback, and ongoing culinary training programs
• Foster a culture of professionalism, teamwork, and continuous improvement
• Manage kitchen staffing levels to meet operational and budgetary requirements

Financial Management & Cost Control
• Maintain food cost controls, portion standards, and waste reduction practices
• Oversee purchasing specifications, requisitions, and inventory management of all food supplies
• Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency
• Support budget development and adherence to financial targets

Food Safety & Compliance
• Ensure compliance with all sanitation, health, and food safety regulations.
• Maintain cleanliness and organization of all food preparation and storage areas.
• Identify and report equipment maintenance issues and operational deficiencies.
• Enforce safety protocols to prevent accidents, injuries, and foodborne illness.

Equipment & Technical Oversight
• Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools
• Ensure proper maintenance and safe operation of all kitchen equipment
• Utilize culinary software for recipe management, plating guides, and visual standards

Guest Experience & Operational Coordination
• Ensure culinary execution aligns with guest expectations and service standards
• Collaborate with Food & Beverage leadership to support overall guest satisfaction
• Respond to banquet and service needs, including post-event production recovery
• Support an entrepreneurial and guest-focused approach to culinary operations


Job Requirements
Education: Associate degree in Culinary Arts or equivalent apprenticeship required.

Experience: Minimum of 5 years of culinary experience in a hotel, resort, or restaurant required; at least 2 years as an Executive Chef required.

Skills and Abilities:
• Strong culinary leadership and kitchen management skills
• Expertise in menu development, food costing, and recipe standardization
• Advanced knowledge of cooking techniques and kitch