Executive Chef Job Summary: The team at RHM is seeking an Executive Chef to lead our team. The Executive Chef will oversee the kitchen department to ensure food standards and satisfaction are met for each dish that leaves the kitchen. The Executive Chef will also work closely with the Director of F&B to ensure proper purchasing.

QUALIFICATIONS FOR THE EXECUTIVE CHEF:

• Maintain consistent verbal and written communication with colleagues and guests.
• Proven ability to develop menus
• Minimum of 5+ years experience as an Executive Chef in a similar size operation
• Experience in Food and Beverage Management is preferred
• Experience in the hotel/hospitality industry required
• Ability to lead and manage in an organization where people are considered the most important asset
• Ability to work flexible hours, weekends, and holidays
  About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we’ve been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we’re looking for motivated individuals to join us!
  Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local law

• Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced
• Create recipes and menus to reflect customer tastes/seasonal availability
• Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items
• Cleanliness of all related areas is of primary concern to this position
• Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules
• Working closely with the Director of Food and Beverage, the Executive Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel
• Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards
• Direct and supervise activities of all chefs, cooks, butchers, and pantry team members