Executive Chef

Executive Chef

Welcome to Thind Management a family-owned management company where we strive to provide exceptional service and unforgettable experiences to our guests at our properties. With a passion for hospitality and a commitment to teach we at Thind Management strive to share our knowledge with team members to reach new heights. We live and breathe Thinds motto Well Take It from Here. Our team of experienced leaders are dedicated to delivering the highest standards of training providing tools and ensuring professional growth of our team members.

We are seeking a highly motivated and experienced Executive Chef who is responsible for overseeing all kitchen operations while ensuring exceptional food quality consistency presentation and operational efficiency. The Executive Chef plays a critical leadership role in developing culinary standards leading and developing kitchen teams maintaining food safety compliance and supporting overall restaurant profitability. This position requires strong leadership abilities operational expertise creativity and the ability to perform effectively in a fast-paced hospitality environment while delivering memorable culinary experiences for guests.

• Lead all day-to-day kitchen operations ensuring consistency quality and presentation standards are maintained at all times.
• Develop execute and maintain menus recipes seasonal offerings and culinary standards in alignment with company goals and brand identity.
• Supervise coach train and develop kitchen employees while promoting accountability teamwork and professional growth.
• Monitor food preparation procedures portioning plating and presentation to ensure operational excellence and guest satisfaction.
• Manage kitchen labor scheduling staffing levels and productivity to support operational needs and labor cost goals.
• Oversee food ordering inventory management product rotation and vendor relationships to maintain quality standards and control costs.
• Ensure compliance with all company policies food safety standards sanitation requirements and local state and federal health regulations.
• Conduct routine kitchen inspections and maintain cleanliness organization and safe working conditions throughout all kitchen areas.
• Analyze food costs waste purchasing trends and operational reports to improve profitability and operational efficiency.
• Collaborate with front-of-house leadership and management teams to support seamless service execution and guest experience initiatives.
• Assist with budgeting forecasting special events catering operations promotions and new culinary initiatives as needed.
• Address operational challenges proactively while maintaining professionalism urgency and strong leadership presence during service periods.
• Maintain accurate documentation related to inventory invoices temperature logs sanitation records and operational reporting.
• Participate in hiring onboarding disciplinary action performance management and employee development initiatives in partnership with leadership and Human Resources.
• Ensure all kitchen operations are conducted in alignment with the Associate Handbook company policies and operational expectations.

• Minimum of 5 years of culinary leadership experience in a high-volume restaurant hotel or hospitality environment.
• Previous Executive Chef or senior kitchen leadership experience strongly preferred.
• Strong knowledge of food safety regulations kitchen operations inventory management and labor controls.
• Proven ability to lead motivate and develop culinary teams in a fast-paced environment.
• Strong organizational communication and problem-solving skills.
• Ability to manage multiple priorities while maintaining high operational standards.
• Flexibility to work evenings weekends holidays and extended hours based on business demands.
• Food Manager Certification or ability to obtain certification as required by state or local law
• Flexibility to work evenings weekends and holidays are required

*Please note that specific job requirements and responsibilities may vary depending on the companys policies size and other factors*