Executive Chef - Limelight Mammoth

Position Summary
The Executive Chef manages day-to-day operations of the hotel culinary department. Responsible for menu development, food purchasing and production for all hotel food and beverage outlets. Operates within budget guidelines, maintains kitchen at a high maintenance quality level and general upkeep of the kitchen tools to ensure all health and safety standards are met. This position reports to the Director of Operations.

The salary range for this position is $95,000 - $110,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Job Posting Deadline
Applications for this position will be accepted until March 22, 2026.

Essential Job Functions/Key Job Responsibilities
•    Oversee monthly food inventory under the guidelines provided by the Director of Finance and works with Purchasing Manager, requisitions and purchases items in line with budgeted costs
•    Maintain and establish appropriate food portions with respect to the hotel's pricing policy, and supervise the quality of food preparation and presentation
•    Manage the food preparation for all food and beverage outlets in the hotel
•    Create staff schedules based on projected revenue and covers, and staffing guides 
•    Create, plan, and write menus for all restaurants, room service and banquets operation 
•    Submit monthly reports based on financial statements in partnership with the Director of Finance, explaining any variance in food cost and labor cost for the culinary Department 
•    Maintain and ensure proper care of kitchen equipment and control operating & maintenance costs
•    Monitor inventory levels, order supplies, and implement cost-control measures to maintain food quality while adhering to budgetary guidelines
•    Manage, train, and supervise all food preparation and stewarding personnel performance of their duties to foster a positive and inclusive work environment
•    Conducts monthly departmental meetings and attends pre-shift meeting in all hotel food and beverage outlets to review menu changes and solicit feedback from service staff 
•    Manage recurring costs for proper recipes pricing and handle daily food purchasing
•    Enforce strict adherence to food safety regulations and cleanliness standards to ensure a safe and sanitary kitchen environment
•    Other duties as assigned