Executive Chef

Lead kitchen operations by supervising all food preparation areas, including banquets, room service, restaurants, and the bar/lounge. Manage the culinary team by setting performance standards, coaching staff on cooking techniques, and ensuring compliance with sanitation and food safety protocols. Develop and implement menu strategies while monitoring food costs, purchasing, and inventory to maximize financial performance. Handle guest relations by addressing complaints, collecting feedback, and empowering associates to deliver exceptional service. Coordinate with the Banquet Chef and catering departments to maintain brand standards across all food-related functions.