Executive Chef, Hotel Resort

Executive Chef – Hotel/Resort

Compensation: $95,000–$100,000 base salary + Profit sharing + Performance Bonus

Benefits:  Medical / Dental / Vision, 401(k), paid vacation, tuition reimbursement, free downtown parking and meals, and discounts on hospitality services.

Summary:

Our client is seeking a seasoned Executive Chef to lead culinary operations at a prominent full-service hotel in Grand Rapids. This role oversees all food production areas, including banquets, restaurants, pastry, in-room dining, and stewarding. The successful candidate will be a dynamic culinary leader with experience in fine dining, high-volume banquets, and restaurant environments. Responsibilities span team leadership, menu development, cost control, vendor management, staff scheduling, and maintaining brand standards in food quality, safety, and presentation. This role partners closely with sales and operations teams and is a key contributor to the property’s leadership team.

Responsibilities:

• Lead all culinary departments including stewarding, banquets, outlets, and in-room dining.

• Develop and execute strategic menus in collaboration with operations and sales teams.

• Maintain budget targets through effective inventory, food cost, and labor management.

• Oversee purchasing, vendor negotiations, and product quality assurance.

• Implement and maintain kitchen procedures, safety, and sanitation standards.

• Hire, train, and evaluate culinary and stewarding staff; conduct team meetings and coaching.

• Monitor food preparation, presentation, and service quality across all outlets.

• Collaborate with other departments to ensure cohesive guest experiences and event execution.

• Conduct performance reviews and drive continuous improvement initiatives.

• Lead by example during peak service hours and special events.

Qualifications

• Minimum 7 years in a high-volume ($4M+) full-service culinary environment

• Proven leadership in banquets, restaurant, and back-of-house operations.

• Strong understanding of P&L management, labor cost controls, and inventory systems.

• Proficiency with food safety protocols and commercial kitchen equipment.

• Effective communicator and hands-on leader who thrives in fast-paced environments.

• Culinary degree preferred; ServSafe certification strongly encouraged.

• Ability to work up to 60 hours / week as as required, including evenings, weekends, and occasional holidays.  Flexibility to work changing shifts as needed. 

• Physical ability to stand, walk stairs, and lift items in a commercial kitchen setting.

• Passion for culinary innovation and commitment to delivering exceptional guest experiences.

EQUAL OPPORTUNITY EMPLOYER