Executive Chef
Hillside Boutique Hotel, Castroville, TX, United States
Job Title: Executive Chef
Department: Food and Beverage
Supervisor: Food and Beverage Director/General Manager
Summary
The Executive Chef is the culinary leader responsible for overseeing all kitchen operations within the hotel. This role ensures the delivery of exceptional dining experiences across all outlets, including restaurants, banquets, room service, and special events. The Executive Chef manages menu development, food quality, kitchen staff, inventory, and compliance with health and safety standards.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Lead and inspire the culinary team to deliver high-quality, innovative cuisine
Design seasonal and event-specific menus aligned with guest preferences and brand standards
Oversee food preparation, presentation, and portion control across all hotel outlets
Manage kitchen budgets, food costs, and vendor relationships
Ensure compliance with sanitation, safety, and regulatory standards
Recruit, train, and evaluate kitchen staff performance
Collaborate with hotel management on guest satisfaction and operational goals
Supervisory Responsibilities
This position oversees all culinary/kitchen staff employees including kitchen stewards, dishwashers, and cooks.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Culinary degree or equivalent professional training.
Two or more years managing a food and beverage, culinary or kitchen team in a hotel or similar environment with various food and beverage revenue outlets.
Certificates, Licenses, Registrations
Current Food Manager’s certificate is required. Current TABC (TX) or RVSP (LA) is required.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.
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Department: Food and Beverage
Supervisor: Food and Beverage Director/General Manager
Summary
The Executive Chef is the culinary leader responsible for overseeing all kitchen operations within the hotel. This role ensures the delivery of exceptional dining experiences across all outlets, including restaurants, banquets, room service, and special events. The Executive Chef manages menu development, food quality, kitchen staff, inventory, and compliance with health and safety standards.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Lead and inspire the culinary team to deliver high-quality, innovative cuisine
Design seasonal and event-specific menus aligned with guest preferences and brand standards
Oversee food preparation, presentation, and portion control across all hotel outlets
Manage kitchen budgets, food costs, and vendor relationships
Ensure compliance with sanitation, safety, and regulatory standards
Recruit, train, and evaluate kitchen staff performance
Collaborate with hotel management on guest satisfaction and operational goals
Supervisory Responsibilities
This position oversees all culinary/kitchen staff employees including kitchen stewards, dishwashers, and cooks.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Culinary degree or equivalent professional training.
Two or more years managing a food and beverage, culinary or kitchen team in a hotel or similar environment with various food and beverage revenue outlets.
Certificates, Licenses, Registrations
Current Food Manager’s certificate is required. Current TABC (TX) or RVSP (LA) is required.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.
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