About This Role
Leading the culinary team and overseeing all food and beverage operations is the core of this Executive Chef role at a new independent lifestyle hotel in Cincinnati's Central Business District. The position suits a passionate culinary leader who can inspire a team, manage financial goals, and ensure high standards of food quality and presentation across multiple outlets and event spaces.
Responsibilities
- Act as a strategic business and thought partner in collaboration with New Waterloo to develop and implement company goals, business plans, and budgets
- Provide leadership and management support to culinary team members while overseeing day-to-day operations
- Lead a team that continually challenges the status quo and current way of doing things to seek more efficient ways of operating in the market and executing a high-quality, consistent guest experience
- Supervise and coordinate activities of all culinary staff; instruct the team in the preparation, cooking, and presentation of menu items
- Inspire and motivate teams to maintain high standards of food quality, presentation, and consistency
- Actively manage financial goals and targets; maintain budgets and optimize expense structures
- Manage daily kitchen operations, including ingredient sourcing, inventory control, food ordering, and kitchen sanitation; ensure compliance with food safety standards and regulations
- Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality and fresh ingredients; negotiate pricing and contracts to optimize procurement
- Oversee the recruitment and training of new team members; responsible for planning, documenting, implementing, and monitoring department training programs
- Create and support a cooperative and collaborative work environment where employees work productively and develop professionally
- Oversee the weekly work schedule of all personnel, maintain appropriate databases, and review payroll records for appropriate personnel
- Plan and execute special events, coordinating menus, staffing, and logistics
- Ensure compliance with all health, safety, and sanitation regulations, including proper handling and storage of food, as well as the maintenance of kitchen equipment
- Effectively manage kitchen documentation including recipes and standard operating procedures
- Quickly address any culinary-related issues or challenges, adapting to unforeseen circumstances while maintaining a calm and solution-oriented approach
Requirements
- Proven track record of managing teams and executing established menus
- Solutions-oriented mindset and the confidence to make fast-paced decisions
- Belief that good hospitality is an experience, not just a transaction
