The Hamilton Hotel is looking for a creative and passionate Executive Chef. Our Executive Chef is an integral part of the team, handling everything food-related in our hotel. You will lead a team of Sous Chefs & Cooks in the creation of menus, implementing effective kitchen management systems & processes, and aspiring to the highest standards and creativity.

About Our Position

You will be responsible for managing all culinary operations to include Via Sophia Restaurant main kitchen, In Room Dining, Stewarding, Colleague Cafe, Purchasing/Receiving, and personalized guest amenities. Ensure adherence to food safety and hygiene standards. Execute all kitchen operations to ensure consistent high food quality and hygiene standards, guest and colleague satisfaction, and profitability & cost/waste control of areas.

General Responsibilities Include

• Craft culinary experiences that reflect the restaurant concept, constantly looking for new and different ways to elevate the guest’s dining experiences.
• Plan, direct, and supervise the food preparation and cooking activities of their kitchens.
• Develop recipes, portion specifications, and establish standard preparation procedures for all dishes.
• Maintain superior knowledge in trends, industry demographics, and market focus.
• Research new initiatives, technology, products, and services that will propel Via Sophia forward as a market leader.
• Determine purchasing specifications and budgetary allotments for all menu items.
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Collaborate with the Restaurant General Manager on restaurant operations, business/financial decisions, and supervisory responsibilities.
• Work closely with the PR + Marketing team to drive public awareness for daily operations and unique culinary initiatives which can help improve the hotel's popularity and profitability.
• Maintain complete knowledge of and compliance with all company policies, service procedures, and standards.
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring/counseling/termination policies.
• Monitor guest satisfaction, ensuring a world-class experience; assist guests with special requests as needed.

• Paid Parental Leave.
• Health Insurance.
• Dental Insurance.
• Vision Insurance.
• Vacation, Sick and Holiday Pay.
• Company Basic Life Insurance.
• Company paid Accidental Death & Dismemberment.
• Company paid Short Term Disability.
• Company paid Long Term Disability.
• 401k Retirement Plan.

• Culinary Degree preferred but not required for the right candidate.
• Minimum 5 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit.
• At least 5 years of Catering experience.
• Strong managerial experience with operations, logistics, guest service, and all aspects of the F&B operation.
• Strong computer literacy, with knowledge of Word, Excel, and Outlook.
• Exceptional communication skills.
• Able to develop strong work relationships with both Guests and Colleagues.
• Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.