Executive Chef at Summit Hospitality Incorporated

Charlotte, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Operational Management, Team Development, Collaboration, Food Safety, Sanitation, Inventory Management, Ordering, Menu Development, Cost Management, Training, Mentoring, Communication, Organizational Skills, Diverse Cuisines, High-Volume Culinary Environment

Industry

Hospitality

Description

Description Directs and supervises food service for the entire hotel, including Restaurant, Bar Room Service and Catering Functions. Ensures the highest quality level and consistency as it relates to service and food presentation. Manages Front and Back of House. 2,500 square foot banquet space. Restaurant is 11 tables by 40 seats and offers breakfast, lunch and dinner. In-Room Dining and specialty menus monthly. Key Responsibilities Culinary Leadership Develop, plan, and execute creative menus for all outlets and banquets in line with hotel standards and guest expectations. Ensure consistency in taste, quality, and presentation across all food offerings. Stay updated with culinary trends and incorporate innovative dishes. Operational Management Oversee daily kitchen operations, including prep, cooking, plating, and service coordination. Monitor inventory, order supplies, and manage food and labor costs to achieve financial targets. Enforce compliance with food safety, sanitation, and health regulations. Team Development Recruit, train, and mentor culinary staff, fostering a culture of teamwork and excellence. Create staff schedules and oversee performance management. Encourage professional growth through ongoing training and development. Collaboration Work closely with the Hotel General Manager to plan menus for events and promotions. Partner with purchasing to source high-quality ingredients cost-effectively. Coordinate with service teams to ensure seamless guest experiences. Qualifications Proven experience as an Executive Chef or senior leadership role in a hotel or high-volume culinary environment. Strong knowledge of diverse cuisines, food costing, and kitchen operations. Excellent leadership, communication, and organizational skills. Culinary degree or equivalent professional training preferred. ServSafe or equivalent food safety certification required. Requirements 5 Years Executive Sous or Execute Chef experience Serve Safe Certified Front of House and Back of House management Banquet Experience Inventory and Ordering experience

Responsibilities

The Executive Chef directs and supervises food service for the entire hotel, ensuring high quality and consistency in food presentation. They manage both front and back of house operations, including daily kitchen activities and staff development.