Executive Chef II

Executive Chef II leads kitchen operations for the property, supervising cooks and staff across all food preparation areas (banquets, room service, restaurants, bar/lounge, and employee cafeteria) to ensure high-quality, consistent food products while driving guest satisfaction and financial performance. Responsible for directing day-to-day kitchen activities, setting performance and safety standards, managing purchasing and receiving controls, developing menus, overseeing sanitation and food handling, coaching and developing staff, and ensuring compliance with brand safety standards. Demonstrates strong leadership, financial acumen, and commitment to staff development, guest service, and operational excellence; acts as a role model and maintains open communication with employees and management.