ABOUT US:
At Zachry Hotels, we are passionate about hospitality and excellent customer service . Our hotel surrounds itself with team members who share that same passion. We take care of our guests and team members as family, within a culture of service where we do the right thing because it is the right thing to do. Our core values are at the center of every decision we make:
Every Person Matters
Together We Can Do Great Things
This Is More Than a Job
BENEFITS:

• Company paid short-term and long-term disability.
• Medical, dental and vision insurance
• Fidelity 401K retirement plan with employer matching up to 6% of contribution
• Hilton Hotel Travel Discount Program
• Paid Time Off (PTO)
• Free Meal
• Free annual VIA bus pass
• Executive Bonus Program
• Referral Bonus Incentive Program
• Team Member Assistance Program

Job Purpose:
Our upscale full-service hotel is seeking a highly skilled and experienced Executive Chef to lead our culinary team. The successful candidate will be responsible for overseeing all aspects of the kitchen, ensuring the highest quality of food production, and managing the culinary team to deliver exceptional dining experiences to our guests.
ESSENTIAL FUNCTIONS
•Develop and execute creative and innovative menus that meet the expectations of our diverse clientele.
•Manage all kitchen operations, including food preparation, cooking, and presentation.
•Maintain high standards of food quality, hygiene, and safety in compliance with health department regulations.
•Lead, mentor, and inspire the kitchen staff, fostering a positive and collaborative work environment.
•Collaborate with other departments, such as purchasing and finance, to manage food costs and budgetary requirements.
•Ensure timely and efficient food service, maintaining consistency in taste and presentation.
•Stay updated on industry trends, culinary techniques, and best practices to enhance the culinary offerings.
•Implement and enforce standard operating procedures to streamline kitchen processes.
•Oversee inventory management, ordering, and stock control to minimize waste and optimize costs.
•Coordinate with event planners and sales team for special requests for private events and banquets.
•Other duties as assigned.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential function for the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Proven experience as an Executive Chef in a high-end hotel or fine dining establishment.
• Extensive knowledge of menu development, insight to marketing, cost and wage control.
• Strong leadership and communication skills.
• Ability to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, to collect accurate information, and to resolve problems.
• Ability to analyze, forecast data, make decisions to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to create and execute a variety of cuisines with a focus on quality and innovation.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
• Extensive knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time management skills.
• Considerable skill in mathematical skills necessary to interpret reports and budgets.

•Proficient in menu planning, cost control, and inventory management.
•Ability to communicate in Spanish helpful.
•Flexibility to work evenings, weekends, and holidays as needed.
•Ability to stand, walk and continuously perform essential job functions.
•Hearing and visual ability to observe and detect signs of emergency situations.
•Ability to push/pull cart/ table weighing up to 150 lbs.; grasp, lift to waist and carry items weighing up to 50 lbs.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
•Attends, as well as schedules and conducts departmental meetings.
•Reports all unsafe conditions immediately.
•Keeps work area neat and organized.
•Must maintain a good working relationship with other departments, team members and guests.
•Assist Food & Beverage Director in estimating annual food budget.
•Maintain attendance records and support the implementation of the hotel attendance policy.
•Maintain vacation schedule for proper handling of PTO requests.
•Support the New Hire onboarding process.
•Report any equipment in need of repair to appropriate department.
•Perform other duties as requested, such as V.I.P. parties and staff meetings.
PHYSICAL REQUIREMENTS :
Frequency Key: Rare : up to 1 hour, Occasional : 1-3 hours, Frequent : 3-6 hours, Constant : 6-8 hours
Sitting
Rare
Walking; climbing stairs
Occasional
Crouching/Bending/Stooping
Constant
Reaching
Constant
Pushing/Pulling
Constant
Near Vision
Constant
Far Vision
Constant
Hearing
Constant
Talking
Constant
Lifting/Carrying (Up To 50lbs)
Constant
Travel
Rare
OTHER DUTIES
•Comply with all safety security as described by Zachry Hospitality
•All Housekeeping, general cleaning is the responsibility of each Team Member
•All Drug/Alcohol and harassment policy must be followed.
SAFETY REQUIREMENTS
Must comply with all safety security as described by Zachry Hotels. Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
QUALIFICATION STANDARDS
EDUCATION:
Culinary degree or equivalent experience in the culinary field.
EXPERIENCE:
Minimum of 5 years experience preferred.
LICENSES OR CERTIFICATES:
Food Handlers Certification required.
TABC required.
CPR certification preferred.
Accessibility: If you need an accommodation as part of the employment process please contact Human Resources at
Phone: 210.270.0772

Equal Opportunity Employer, including disabled and veterans.
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