ExecutiveChef

# _**City, State:**_ Ocean City,, Maryland **_Title:_ **Executive Chef _**Location:**_****_Ocean City, MD_ ** _FLSA:_******_Exempt_ ** _Status:_******_Full-time_ __ ** _Reports to:_****** Director of Food & Beverage ** _Supervises:_****** Culinary Team Members __ ** _Pay Range:_ ** $90,000 - $100,000 Annually **Job Summary:** The Executive Chef oversees all food purchasing and preparation for the hotel's food service outlets and events. This role ensures that culinary standards are maintained, supervises kitchen staff, and collaborates with other departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations. **Essential Functions and Duties:** * Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision. * Ensure food quality meets culinary standards and exceeds guest expectations. * Control food costs by managing inventory, purchasing, and minimizing waste. * Train, mentor, and provide feedback to kitchen staff to maintain consistent quality. * Ensure kitchen compliance with health, safety, and sanitation regulations. * Collaborate with departments to plan and execute special events, banquets, and other food service needs. * Develop and update menus, incorporating seasonal ingredients and current trends. * Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency. * Maintain relationships with vendors to ensure high-quality ingredient sourcing. * Monitor kitchen performance and implement improvements to enhance efficiency. * Work closely with the Director of Food & Beverage to meet financial and operational goals. * Ensure all kitchen operations align with the hotel’s brand standards and guest satisfaction goals. _Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties._ **Required Experience, Education, and Skills:** * Bachelor’s degree in Culinar