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Pyramid Global Hospitality Logo Pyramid Global Hospitality · Hospitality and Tourism

Executive Chef

United States, Litchfield Park · Job Posted February 20, 2026
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Job Description

We are looking for an Executive Chef, ideal candidate will be ACF certified, or will have a culinary degree from a recognized culinary institute. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally.

Job Responsibility

  • Create menus which reflect seasonal availability based on the concept of the restaurant
  • Create food & beverage merchandising programs for grab & go or any other food retail element in the hotel
  • Analyze menus and procedures to improve profit and quality
  • Have your fingers on the pulse of trends, making changes based on guest needs, the hotel’s guest mix, and industry trends
  • Be creative in developing daily, seasonal, and special event menus to enhance the guest experience
  • Forecast purchases and maintain food cost to align with budget
  • Be the leader in safety, efficiency, and sanitary production
  • Develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met
  • Monitor all activities of Stewarding department and personnel
  • Enhance the skills of your team by designing training and development plans
  • Work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards
  • Create an amenity program that reflects the hotel and its environment
  • Be the leader of culture, 'One Team' all employees feel empowered to assist any guests of the Hotel
  • Maintain clear communication with the General manager, Director of Food and beverage and Human resources department
  • Partner with the Corporate Chef to drive programs that ensure centralization and consistency

Requirements

  • ACF certified 'Executive Chef' or culinary degree from a recognized institute of culinary arts
  • Eight to ten years of experience as an Executive Chef at a reputable hotels or resorts
  • Extensive menu development and menu costing experience
  • Five + years of experience in multi-outlet food production management
  • Outstanding communication skills, delegation, and abilities to have a vison for the culinary team
  • A hands-on working position with in-depth knowledge and skill in all aspects of food production to ensure proper training
  • Be a mentor and a coach to maintain employee retention

Nice to have

  • Creative
  • Motivated
  • Passionate hands-on leader in the kitchen
  • Proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant
  • Responds in a professional and courteous manner to guests and team
  • Enjoys being a teacher of the culinary arts supporting their team both personally and professionally

What we offer

  • Comprehensive health insurance
  • Retirement plans
  • Paid time off
  • On-site wellness programs
  • Local discounts
  • Employee rates on hotel stays
  • Ongoing training and development opportunities
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