Executive Chef at The Clyde Hotel

Albuquerque, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

08 May, 26

Salary

0.0

Posted On

07 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Financial Acumen, Menu Development, Culinary Standards, Team Leadership, Mentoring, Food Cost Management, Vendor Collaboration, Operational Analysis, Guest Satisfaction, Health Standards Compliance, Safety Awareness, Creativity, Attention to Detail, Communication Skills, Collaboration Skills, Professionalism

Industry

Hospitality

Description

Description About Heritage Hotels & Resorts: Heritage Hotels & Resorts is New Mexico’s premier locally owned hospitality group, built on a deep respect for culture, place, and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service, and community pride. We care for our guests, our team, and our neighborhoods with the same intention. If you’re passionate about hospitality and thrive in fast-paced environments, we invite you to join the Heritage family. Why This Role Matters The Executive Chef sets the culinary vision for the property while leading kitchen operations that elevate guest experiences, ensure consistency and support financial success. What You’ll Do Develop, execute and continuously refine menus for restaurants, banquets, catering and special events Establish and maintain culinary standards, presentation and flavor profiles across all outlets Collaborate with hotel leadership on new concepts, promotions and culinary programming Lead, mentor and develop the culinary team including Sous Chefs, line cooks and kitchen leadership Foster a positive, inclusive and accountable kitchen culture focused on teamwork and excellence Oversee scheduling, labor planning, training and performance management Manage food cost controls, labor budgets, inventory and purchasing to meet financial goals Partner with vendors to source high-quality ingredients while maintaining cost efficiency Analyze financial and operational reports to identify opportunities for improvement Work closely with Front of House, Events, Sales and Hotel Leadership to deliver seamless guest experiences Support banquet and catering operations including high-profile events, weddings and group business Maintain visibility in outlets and events to ensure guest satisfaction and quality execution Ensure compliance with all health, safety and sanitation standards and regulations Maintain proper food handling, storage and cleanliness standards across all kitchen operations Lead by example in safety awareness and operational discipline Why You’ll Love Working With Us Competitive pay and comprehensive benefits, including a 25% 401(k) match! Generous employee discounts across Heritage hotels, restaurants, spa and retail! Complimentary meals during scheduled shifts! Free employee parking! Supportive team culture with opportunities for growth and advancement! A workplace rooted in New Mexico pride and community values! Requirements Strong financial acumen with experience managing food and labor costs Creative, detail-oriented and quality-driven Excellent communication and collaboration skills Ability to thrive in a fast-paced, service-focused environment Strong attention to detail Professionalism, courtesy and accuracy in all duties Ability to delegate when appropriate Experience supervising, managing and mentoring a team Education and Experience Culinary degree or equivalent professional experience preferred Five to seven years of culinary leadership experience with prior Executive Chef or Chef de Cuisine experience in hotel, resort or high-volume environments Strong background in banquet and catering operations preferred

Responsibilities

The Executive Chef sets the culinary vision and leads kitchen operations to enhance guest experiences and ensure financial success. Responsibilities include menu development, team leadership, and maintaining culinary standards.