At PEG Hospitality Group, it’s our associates that make us successful, and we believe in taking good care of them. Both full and part-time associates are eligible to enroll in our benefit plan offerings after you have completed 30 days with us. If you need your pay a little earlier, we have you covered with our partner, PayActive. Treating one another with respect, inspiring each other to be our best, and being diligent in the work we do, are our core values. If these are important to you and you want to find a place where your hard work and commitment are appreciated and rewarded, join us!

The Executive Chef is responsible for providing overall leadership, creative development, and quality assurance of the hotel’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing. Implementation of new menus and ongoing quality assurance processes and systems is an integral part of this position.

This position must be able to inspire the team, focusing on maintaining a consistent positive attitude and exceeding all expectations for themselves, the company, and most importantly the guests. Possessing and creating positive energy is a requirement.

Responsibilities:

• Responsible for all aspects of kitchen procedures and guest service to ensure excellence in product and hospitality.
• Oversees all menus for restaurants, lounges, and banquet areas as applicable.
• Monitors and provides leadership to all culinary staff.
• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Develops innovative product offerings for all hotel outlets.
• Formulates and implements procedural guidelines, policies, and standards pertaining to the restaurant, product specifications, cleanliness, sanitation, and cost control.
• Manages the overall menus, preparation instructions, menu cost, recipe development, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with the Sales teams on menu creation for events and functions.
• Guides and supports culinary team in the implementation and adherence of kitchen standards, processes & systems.
• Monitors guest feedback and takes corrective action as required to ensure the highest level of guest satisfaction.
• Ensures the accurate maintenance of the menus and recipe database.
• Responsible for cleanliness and sanitation of work areas.
• Responsible for monthly reporting of food costs, profit/loss of food and beverage outlets.
• Ensures accuracy and timeliness of monthly inventory audits.
• Responsible for recruiting, hiring, performance management, and ongoing team member relations.
• Responsible for accuracy and timely team member time reporting and payroll processing.
• Ensures supplies for food and beverage operations are maintained and procured within company and budget guidelines.
• Performs related duties as required.

Other Duties:

• Provides essential leadership to ensure functional food operations throughout the restaurant with a view of improving guest satisfaction.
• Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance, and efficient production.
• Oversees and manages the coaching, training & development of culinary operations during the development stages and upon completion of each phase of development.

Requirements:

• Ability to stand and walk for prolonged periods of time.
• Must be able to lift, push, and pull up to 30 lbs, independently.
• Ability to read, write, and verbally communicate to provide direction to food and beverage team.
• Working knowledge of MS Office suite of products to perform administrative job functions.

Qualifications:

• Knowledge of kitchen procedures is mandatory.
• At least 5 years previous management experience.
• Must be Serve Safe Certified.

• Paid time off and holiday pay.
• Generous parental leave benefits.
• 401k savings plan.
• Hotel stay discounts.
• Access to PayActive for early pay.

• At least 5 years previous management experience.
• Knowledge of kitchen procedures.
• Must be Serve Safe Certified.
• Ability to lift, push, and pull up to 30 lbs.
• Working knowledge of MS Office suite.