Hotel Katerina - Executive Chef and Beverage Manager

Wage & Job info: $80,000 - $95,000/yr eligible for 20% quarterly performance bonus!

Maximum bonus payout for 2025 is capped at 20% of the individual’s base annual salary, and the maximum quarterly bonus for any quarter is capped at 20% of the individual’s base salary for the applicable quarter.

We're expanding our portfolio with the stunning Hotel Katerina in the charming city of Chico, California!

Become a part of the Oxford Collection, a family-owned and operated company where growth meets opportunity. We’re on the lookout for dynamic, passionate individuals who are eager to join a company that’s on the rise. At Oxford, you’ll experience a warm, family-like atmosphere that truly sets us apart. We're not just passionate about hospitality; we’re committed to fostering growth within our organization.

We're looking for a dedicated Executive Chef and Beverage Manager to be part of our opening team at Hotel Katerina. If you have a passion for hospitality and a commitment to excellence, we’d love to connect with you. At Oxford, we believe in building meaningful careers, offering competitive pay, and a comprehensive benefits package that includes medical, dental, vision, 401k/profit sharing, PTO, and property discounts.

With locations across Washington, Oregon, California, and Idaho, Oxford Collection stands out thanks to our most valuable asset: our exceptional, handpicked team. Our commitment to service and care shines through in every guest interaction. Ready to be part of something extraordinary? Join us today!

The Executive Chef and Beverage Manager is responsible for directing and administering the planning, preparation, production and control of all culinary and beverage operations in the hotel and delivering outstanding guest services and financial profitability for the F&B department while maintaining sanitation and cleanliness standards. Uphold the Oxford Collection standards and culture at all times.

ESSENTIAL DUTIES & RESPONSIBILITIES: All duties and responsibilities of this position are to be performed with exceptional caring and genuine guest service upholding the Oxford Collection of hotels standards and culture at all times.

Food and Beverage Management (30%): Manage, lead, select, train, evaluate, counsel and discipline department staff in accordance with company policy, safety, sanitation and cleanliness requirements. Maintain employee records concerning attendance, punctuality and performance. Determine labor needs and adjust staffing levels; prepare work schedules and determine duties for staff. Maintain copies and tacking of all food handlers licenses and liquor permits for servers. Hold regular staff meetings to communicate information and update and listen to staff concerns or comments. Provide guidance and motivation to department staff and feedback for development.

Perform all tasks in compliance with federal, state, local, food safety and sanitation requirements and Oxford Collection of hotels safety standards and security procedures. Be knowledgeable about and able to respond to emergency situations. Report any maintenance repairs needed immediately to their supervisor or General Manager.

Operations and Administration (30%): Establish, conduct and maintain standards of quality control for regularly scheduled kitchen, bar and restaurant sanitation and cleaning programs ensuring all equipment and furnishings are kept clean and that all food-contact areas are kept sanitary and clean, select and provide proper equipment and supplies to ensure foods are cooked and stored to safe health standards; order food, beverages, supplies and control inventory. Work with the GM to develop, plan, implement and follow through on programs and procedures to benefit the Company. Attend hotel management meetings. Prepare and review daily, weekly and monthly reports (food and beverage budgets, cost controls, labor, sales targets, etc.). Work closely with the sales department to provide catering for meeting room clients and in-room Food & Beverage programming. Administering the catering and banquet paperwork in an organized fashion in order to ensure successful delivery of all food products, services, and ensure accurate billing.

Execution of Service (30%): Preparing and expediting food service and mentorship of team during service execution. Interact and acknowledge guests, touching tables and proactively ensuring guest satisfaction and service standards are being achieved. Identify issues and resolve problems.

Other (10%): Communicate effectively with all hotel staff to ensure smooth delivery of services. Coordinate with front desk, maintenance staff and General Manager on things requiring attention. Maintain integrity, confidentiality, and sensitivity when working with both internal and external guests. Other duties as necessary.

COMPETENCIES

• Professional Appearance – Presents a professional and polished look

• Manage human resources in the kitchen to attract, retain and motivate employees

• Plan and manage all procurement, production, presentation and preparation of all food in a safe and sanitary cost effective manner

• Monitor maintenance, sanitation of kitchen, equipment and related areas to ensure a safe working environment.

• Performing tasks while leading staff and managing all food related functions

• Ensure that cost controls are in place for maximum profitability and understands how to measure and control procurement, preparation and delivery of product to achieve goals

• Create, collaborate and implement new menus based on current food trends and regional tastes

• Monitor and develop employees performance to include, supervision, professional development, scheduling, performance improvement plans and evaluations in a timely manner

• Process accounts payable for the F&B Department

• Process department payroll in an accurate and timely manner per company standards

• Other hotel-related duties as required

• Must be able to convey information and ideas clearly

EDUCATION & EXPERIENCE

• High school diploma or equivalent required.? Culinary school preferred.

• 2-5 years minimum in a senior supervisory position in a culinary environment.

• Food handler’s card as required by state law.

• Liquor server permits as required by state regulations.

JOB REQUIREMENTS

• Proof of eligibility to work in the United States

• Reliable transportation to and from work

• Ability to work a flexible schedule including evening, weekends and holidays

• Reliable and consistent attendance

PHYSICAL REQUIREMENTS

• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally

• Must be able to work indoors or outside

• Must be able to stand on feet throughout the day

• Must be able to lift 50 pounds occasionally and often exert up to 20 pounds of force to push, pull, carry, lift or otherwise move objects

• Must be able to bend, squat crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis;

• While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat);

• Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions.

The Oxford Collection of hotels is proud to be an Equal Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all candidates and employees . This policy applies to all terms and conditions of employment? We respect and seek to empower each individual and support the diverse cultures, perspectives, skills, and experiences within our workforce.

All offers are contingent on preemployment screening.

Salary : $80,000 - $95,000