Executive Chef

The Pierre New York, A Taj Hotel

. Ensure the correct preparation and presentation of a consistent level for all food items .

Posted 9/19/2026full-timeUnited StatesSeniorLead💰 $170,000 - $190,000 per yearWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates expertise in culinary management, including menu planning, food preparation supervision, and staff training. Proven ability to maintain high standards of food quality, sanitation, and employee morale in a luxury hotel environment.

Highest-signal resume keywords

Culinary ManagementMenu PlanningStaff TrainingFood Quality ControlLeadership in High Volume Environments

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Food PreparationPortion ControlCost ManagementSanitation CompliancePayroll ReportingMenu PricingCulinary DegreeKitchen Equipment SupervisionQuality AssuranceFood Presentation

Soft Skills

CommunicationTeam LeadershipEmployee MotivationConflict ResolutionCreativity

Tools & Technologies

Kitchen EquipmentPayroll SoftwareInventory Management SystemsMenu Design Software

Certifications & Qualifications

Accredited Culinary Degree

Industry Keywords

Luxury HotelBanquetsFood and Beverage ManagementCulinary BusinessFood Safety Standards

About the role

Key responsibilities & impact

Ensure the correct preparation and presentation of a consistent level for all food items
Plan and develop hotel menus considering product availability, service cost, marketing conditions and number served
Establish and maintain appropriate food portions according to pricing policy
Price daily menu food items to achieve net profit and participate in menu printing, layout, posting and distribution decisions
Prepare and post employee work schedules within operating forecasts and budget
Prepare daily payroll reports
Supervise food preparation, cooking methods, portion sizes, garnishing and presentation
Coordinate and supervise ordering of food supplies and kitchen equipment; approve products, maintain cost accounts and oversee food preparation areas
Hire, train, discipline, supervise and organize kitchen personnel
Complete performance evaluations and recommend salary increases
Hold regular kitchen staff meetings and participate in required meetings
Maintain employee morale and motivation and treat employees fairly and consistently
Coordinate special functions with Food and Beverage, Assistant Manager and Catering leadership, including costs and staffing
Ensure sanitation, cleanliness, neatness and state compliance in the kitchen
Supervise maintenance and cleanliness of food preparation equipment
Develop and ensure a safe working environment
Set up quality and portion-control systems
Create purchasing specifications
Monitor operating criteria, food preparation quality and food presentations and recommend changes
Communicate kitchen activities and results regularly to the Director of Food and Beverage
Monitor the employee cafeteria for quality products and menu variety
Communicate with purchasing to ensure top quality and fair pricing
Respond properly to hotel emergencies and safety situations
Perform other tasks or projects assigned by hotel management and staff

Requirements

What you’ll need

Reading, writing and oral proficiency in the English language
Multilingual is a plus
Accredited Culinary Degree preferred, or very advanced courses or experience in the administration side of the kitchen
Twelve to fifteen years experience in kitchen covering all aspects of culinary business
Must be hands on and capable of directing employees through positive leadership
High level of creativity and high quality standards
Very strong leader, communicator and trainer
Five to 10 years experience in a luxury hotel environment specifically related to extensive experience in luxury, high volume Banquets environments
Strong computer skills are necessary
Ability to stand/walk virtually all day and work around hot stoves or ovens
Ability to lift boxes of food weighing 50 lbs. and pots of food weighing 25–50 lbs.