Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team.

Ascent Hospitality is looking for a uniquely qualified hospitality leader to join our team as an Executive Chef!

The Executive Chef is responsible for ensuring excellence in all aspects of food service throughout the hotel by developing and executing high-quality innovative menus, managing and teaching culinary staff, and liaising with other Hotel departments, in addition to complying with all federal, state, and local regulations while meeting or exceeding financial goals.

Essential Functions are those tasks which are considered core to the success of this position. Other duties may be assigned in accordance with the needs of the business.

• Supervise the preparation and presentation of all food items, ensuring that all items are prepared and presented to Ascent Hospitality standards of excellence.
• Manage the culinary staff in order to retain and motivate employees; hire, schedule, train, develop, empower, coach, and counsel employees; conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination as appropriate in coordination with the Food and Beverage Director.
• Maintain sanitation standards in accordance with all brand standards as well as federal, state, and local regulations, throughout all Food and Beverage operations.
• Ensure that all equipment is well maintained and remains functional.
• Control food cost by inventory controls, purchasing wisely, pricing appropriately, portioning accurately, and limiting waste.
• Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.
• Schedule all kitchen employees in accordance with staffing guidelines and weekly forecast.
• Practice safety standards and report all unsafe conditions to the proper person.
• Review financial transactions and monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations in coordination with the Property Food and Beverage Director and Hotel General Manager.

Specific Job Knowledge, Skills And Abilities:

• 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation and at least one sous chef position.
• Excellent written and verbal communication skills.
• Ability to think creatively and enlist support of management, peers and employees for ideas.
• Demonstrates teamwork and customer service focus.
• High energy and positive demeanor.
• Strong organizational, budgeting, scheduling and problem-solving skills.
• Requires mathematical development sufficient to apply fractions, percentages, ratio and proportion.
• Proficiency with Word, Outlook, Excel; ability to learn Ascent Hospitality’s systems/protocols.
• High level of professionalism and integrity; works comfortably in a corporate setting.
• Outstanding interpersonal and written/verbal communication skills.
• Valid driver’s license or the ability to obtain one.

Physical Demands:

• Requires moderate to heavy physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for more than four (4) hours per day.
• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
• The employee may work in an office, outside, restaurant or kitchen environment.

Qualification Standards:

• 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation and at least one sous chef position.
• Must have excellent customer service skills.
• Must obtain food Handler’s Certificate within 30 days of hire.
• Must obtain ServSafe certification within 30 days (if not certified).
• Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction.
• Must be able to lead and motivate a team.

EEO Employer

• Competitive Salary.
• Health, Dental, Vision, Life Insurance, and other supplemental options.
• 401k with employer MATCH.
• Paid PTO.
• Uniforms Provided for most positions.
• Team Member Hotel Discount Program.

• 4+ years of kitchen experience in a high volume restaurant or hotel restaurant operation.
• Experience in at least one sous chef position.
• Excellent written and verbal communication skills.
• Strong organizational, budgeting, scheduling, and problem-solving skills.
• High level of professionalism and integrity.
• Proficiency with Word, Outlook, Excel.
• Ability to lead and motivate a team.
• Must obtain food Handler’s Certificate within 30 days of hire.
• Must obtain ServSafe certification within 30 days (if not certified).