Executive Chef
On-siteDetroit, Michigan, United States
Job Summary
Executive Chef leads the hotel’s culinary operation, overseeing menu development, kitchen execution, team leadership, and cost management. Partners with Food & Beverage leaders to deliver a high-quality guest experience, coaches Sous Chefs, Cooks, and Stewards, ensures food quality and kitchen operations meet standards, and uses financial/operational data to optimize productivity and costs. Keeps open communication across the department, participates on the hotel’s Executive Committee, supports recruiting/training/scheduling, and collaborates with engineering/vendors to maintain safe, efficient kitchen facilities. Demonstrates coaching, collaboration across departments, professionalism, and a balance of guest experience with financial health.
Required Qualifications
- Five or more years of experience as an Executive Chef preferred
- Hotel experience preferred
- Strong communication skills
- Professional proficiency in spoken and written English
- Ability to manage inventory and apply basic math skills
- Comfort working with Microsoft Excel and Word
- Open availability and flexibility to work varying shifts including evenings, weekends, and holidays
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