Executive Chef

We’re looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity.An executive chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and colleague satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct report. Must ensure sanitation and food standards are achieved. Areas of responsibility compromise overseeing all food preparation areas (e.g., banquets, in room dining, restaurant, bar/lounge, and colleague cafeteria) and all support areas (e.g., dish room, purchasing)Leading Kitchen Operations for PropertyLeads kitchen management teamProvides direction for all day to day operationsUnderstands colleague position well enough to perform duties in colleague’s absence or determine appropriate replacement to fill gapsProvides guidance and direction to subordinates, including setting performance standards and monitoring performanceUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honest/integrity; leads by exampleEncourages and builds mutual trust, respect, and cooperation among team membersServing as a role model to demonstrate appropriate behaviorsEnsures property policies are administered fairly and consistentlyReviews staffing levels to ensure that guest service, operational needs and financial objectives are metEstablished and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the teamSolicits colleague feedback, utilizes “open door policy” and reviews colleague satisfaction results to identify and address colleague problems or concernsDemonstrate new cooking techniques and equipment to staffCreate and cost new menu itemsStaying alert to new culinary trends and recipesSetting and Maintaining Goals for Culinary Function and ActivitiesDevelops and implements guidelines and control procedures for purchasing and receiving areasEstablished goals including performance goals budget goals, team goals, municates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety.Manages department controllable expenses including food costs, supplies, uniforms and equipmentParticipates in the budgeting process for areas of responsibilityKnow and implements brands safety standardsReview the divisions labor, breaks, and overtime weekly for divisionEnsuring Culinary Standards and Responsibilities are metCreates or provides direction for menu developmentMonitors the quality of raw and cooked food products to ensure standards are metDetermines how food should be presented, and create decorative food displaysRecognizes superior quality products, presentation and flavorEnsures compliance with food handling and sanitation standardsFollows proper handling and right temperature of all food productsEnsures colleagues maintain required food handling and sanitation certificationsMaintains purchasing, receiving and food storage standardsPrepares and cooks foods of all types, either on a regular basis or for special guests or functionsEnsuring Exception Customer ServiceProvides and supports service behaviors that are above and beyond for customer satisfaction and retentionImproves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when neededDisplays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relationsInteracts with guests to obtain feedback on product quality and service levelsResponse to and handles guest problems and complaintsEmpowers colleagues to provide excellent customer service. Establishes guidelines so colleagues understand expectations and parameters. Ensures colleagues receive on-going trainingManaging and Conducting Human Resource ActivitiesIdentifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skillsEnsures colleagues are treated fairly and equitablyTrains kitchen team on fundamentals of good cooking and excellent plate presentationsAdministrates the performance appraisal process for direct report managersManages colleague progressive discipline procedures for areas of responsibilityInteracts with events, sales, and banquet teams on training regarding food knowledge and menu compositionProcesses payroll on a weekly basisEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP’s & LSOPs)Interview, hire and assist with new hires onboarding as new team members join the teamAdditional ResponsibilitiesProvides information to executive teams, managers, supervisors, co-workers and subordinates by telephone, in written form, email, or in personAnalyzes information and evaluating results to choose the bets solution and solve problemsAll other requests as provided by leadership and business needsDemonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds 6 years or more of progressive hotel culinary experience (typically with Hyatt) With opening hotels, previous hotel pre-opening experience preferred Service oriented style with professional presentations skills At least 4 years experience in a senior role in a culinary environment Proven leadership skills Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line Clear concise written and verbal communication skills in English Must be proficient in Microsoft Word and Excel Must have excellent organizational, interpersonal and administrative skills Maintain communications with Corporate Staff Coach and counsel employees to reflect Hyatt Service Standards and Procedures

Created: 2026-02-06