Role Overview We are looking for an Executive Chef to join our team. You should be passionate about creating exceptional dining experiences, thrive in fast‑paced kitchens, and have an innovative and leadership flair. As Executive Chef, you are responsible for the overall success of daily kitchen operations, leading the team while actively showcasing your culinary skills. The role focuses on enhancing guest and employee satisfaction, optimizing financial performance, and maintaining high standards of quality and sanitation. Responsibilities Lead the kitchen management team by overseeing daily operations, staffing, and food preparation, stepping in or assigning replacements when necessary. Provide clear direction, set performance standards, and monitor staff performance to ensure high quality service and operational efficiency. Foster a positive team culture by promoting mutual trust, open communication, and collaboration, while encouraging employee feedback and addressing concerns. Serve as a role model, demonstrating professionalism, integrity, and sound business decision‑making. Ensure consistent application of property policies and maintain open, supportive relationships with employees. Train and mentor employees, including demonstrating new cooking techniques and proper use of equipment. Communicate and enforce safety procedures by explaining codes, ensuring employee understanding, monitoring compliance, and implementing brand safety standards. Manage departmental expenses such as food costs, supplies, uniforms, and equipment, while actively participating in the budgeting process. Oversee menu development, food presentation, and the preparation of high‑quality dishes, ensuring superior taste, appearance, and creativity. Monitor food quality, handling, and storage to maintain compliance with safety and sanitation standards, including proper temperatures and certifications. Manage purchasing, receiving, and storage practices to support consistent food quality and operational efficiency. Lead by example in delivering exceptional guest service, creating a welcoming atmosphere and ensuring daily operations meet customer expectations. Support and coach employees to understand guest needs, empowering them to provide outstanding service through clear guidelines and ongoing training. Engage with guests to gather feedback, address complaints promptly, and use guest satisfaction data to drive continuous service improvements. Support employee development through coaching, mentoring, training on culinary skills, and providing performance feedback. Oversee fair and equitable treatment of all employees, including managing performance, annual reviews, and compliance with SOPs. Collaborate with Banquet and Outlets teams to enhance staff knowledge of food and menu composition. Qualifications Dynamic and enthusiastic individual who thrives under pressure and can perform multiple functions. Skilled leader who understands how to motivate and drive positive team culture. Passionate about delivering great food‑related experiences. Must be highly health and safety conscious and dedicated to maintaining a safe work environment. Well‑rounded, with demonstrated ability in different types of establishments. Self‑starter – always pushing to make the business better. Red Seal or similar diploma from an accredited culinary program is an asset. At least 3 years of experience in the culinary field within a hotel environment. Minimum 2 years of banquet or catering food service experience required, demonstrating ability to execute high‑volume events, manage timing and service flow, and support seamless event delivery. Valid FoodSafe certificate or advanced (Level 2) Food Safety certification is required. Benefits Competitive wages and health and wellness benefit plan. Eligible for gratuities. Paid on‑the‑job training with additional learning opportunities. Growth and development opportunities, both personal and professional. Annual performance feedback meetings with merit‑based increase. Personal days: 5 per year after 90 days of continuous full‑time employment. Pomeroy Stay Travel Program. Food and beverage discounts at Pomeroy‑owned restaurants based on location. Recognition program. Cell phone allowance. Engaging work environment. Work‑life balance. Community and event access. Access to local golf membership based on location. Working Conditions This position may involve day, afternoon, or evening shifts any day of the week or weekend with long days to meet periodic upturns in business demands or meet deadlines. The role requires working in a fast‑paced and at times high‑pressure environment that demands continuous physical movement, the ability to lift up to 30 lbs, and the ability to manage multiple sequences and demands. There may be periods of independent work and temperature changes from the back to the front of the house. #J-18808-Ljbffr