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 OverviewThe 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 RequirementsEducation: 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 kitchen operations
Strong organizational and multitasking abilities in a high-volume environment
Excellent communication and team leadership skills
Ability to maintain quality standards under pressure
Strong understanding of sanitation and food safety regulations
Proficiency with commercial kitchen equipment and culinary software
Strong problem-solving and decision-making abilities
Entrepreneurial mindset with focus on innovation and guest satisfaction

Certifications: Food safety certification required; culinary certifications preferred.
Travel required: No regular travel required; may participate in food industry events or media engagements depending on property needs.
Physical requirements:

Constant standing and walking throughout entire shifts
Frequent reaching, pushing/pulling, and fine motor skills for culinary preparation
Occasional bending, crouching, kneeling, balancing, and sitting
Ability to lift and carry 75–100 lbs. frequently and over 100 lbs. occasionally
Frequent use of knives and precision culinary tools requiring fine motor control
Exposure to heat, cold, humidity, noise, and kitchen machinery

Ability to work in a physically demanding, high-pressure environment

This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.