<h3>Job Description</h3>
Job Description
What Makes a McKibbon Executive Chef?
As a key member of the leadership team, the Executive Chef is accountable for the culinary operations within the hotel. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget.&nbsp;
 
Ensuring Culinary Standards and Responsibilities are Met
<ul>
<li>Demonstrates constant improvement for all areas of the operation.</li>
<li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li>
<li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li>
<li>Assists Corporate Food and Beverage team, with menu development and execution.</li>
<li>Creates relationships with local purveyors for seasonal menus</li>
<li>Assists in preparation and execution of banquets and private events when necessary.</li>
<li>Develops, designs, or creates new applications, systems, or products to improve operations.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
<li>Ensures compliance with all applicable laws and regulations.</li>
</ul>
Leading Kitchen Operations
<ul>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>The ability to hire for personality and teach technique is paramount</li>
<li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li>
<li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li>
<li>Serves as a role model to demonstrate appropriate behaviors.</li>
<li>Maintains the productivity level of employees.</li>
<li>Ensures employees understand expectations and parameters.</li>
<li>Communicates performance expectations and recognizes successful performance.</li>
<li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li>
</ul>
Ensuring Exceptional Customer Service
<ul>
<li>Provides services that are above and beyond for customer satisfaction and retention.</li>
<li>Sets a positive example for guest relations.</li>
<li>Empowers employees to provide excellent customer service.</li>
<li>Interacts with guests to obtain feedback on product quality and service levels.</li>
<li>Handles guest complaints.</li>
</ul>
 
Managing and Conducting Human Resource Activities
<ul>
<li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li>
<li>Understands employee needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Brings issues to the attention of the department manager and Human Resources as necessary.</li>
</ul>
 
Requirements
<ul>
<li>3 years’ minimum experience as Sous Chef or Executive Chef at a hotel or restaurant</li>
<li>The ability and drive to personify our culture in every interaction with guests and associates&nbsp;</li>
<li>The ability to communicate in an efficient and friendly manner</li>
<li>The ability to create a fun and supportive working environment&nbsp;</li>
<li>Ensuring adherence to quality expectations and standards</li>
<li>The ability to prepare and cook food according to recipes, quality standards, and presentation standards</li>
<li>The ability to operate a variety of kitchen equipment</li>
<li>The ability to meet any additional meal requirements, allergies, dietary needs, and special requests according to request</li>
<li>Remaining calm under pressure while working with speed, accuracy, and a sense of urgency</li>
<li>Knowledge of dining room service procedures and kitchen functions</li>
<li>The ability to work a varied schedule that includes weekends, holidays, and special event</li>
</ul>
 
Physical Requirements
<ul>
<li>Must be able to push/pull/lift up to 50lbs.&nbsp;</li>
<li>Must be able to endure long periods of standing, sitting and walking.</li>
</ul>
 
Perks &amp; Benefits Beyond the Basics:&nbsp;
 
We know that hospitality starts from within, and that’s why we value the employee experience as much as we value our guests’ experience. From our competitive benefits package to our fun-loving spirit, we strive to create an environment that’s equal parts work and play. Our people will always be our first investment. We offer benefits and perks based on full or part time employment:&nbsp;
Full Time Associates:&nbsp;&nbsp;
<ul>
<li>Comprehensive benefits package including medical, dental, and vision &nbsp;</li>
<li>Life insurance&nbsp;</li>
<li>Pet Insurance</li>
<li>Short and long-term disability&nbsp;</li>
<li>Paid time off and holidays&nbsp;</li>
<li>Tuition assistance&nbsp;</li>
</ul>
Financial &amp; Occupational Wellness: All Associates&nbsp;
<ul>
<li>Competitive Compensation with incentives&nbsp;(incentives vary by position)</li>
<li>401K Savings Plan with 50% matching funds </li>
<li>Associate referral program&nbsp;</li>
<li>Brand and company training classes, workshops and conferences for career growth and development (varies by position)</li>
<li>Wellbeats APP to support physical and mental wellness</li>
</ul>
 
Personal Wellness:&nbsp;All Associates
<ul>
<li>Fundraising matching funds program&nbsp;</li>
<li>Team volunteer opportunities&nbsp;</li>
<li>24/7 chaplain services&nbsp;</li>
<li>Exclusive hotel rate discounts&nbsp;</li>
</ul>
 
Any state specific holiday, vacation or benefit requirements will apply

Hotel Executive Chef

<h3>Job Description</h3>
Job Description
Executive Chef — Historic Boutique Hotel (Savannah, GA)
 
Compensation: $85,000–$95,000 base salary (DOE)
 
Step into a leadership role at a restored, design-forward boutique hotel in Savannah’s historic core. This multi-outlet property features a destination restaurant, craft cocktail lounge, all-day coffee bar, and an expansive rooftop experience—supported by in-room dining and a lively events calendar. We’re searching for an Executive Chef who pairs exacting standards with creativity, thrives in a hotel setting, and builds high-performing teams across multiple venues.
 
What You’ll Do as the Executive Chef
<ul>
<li>Own the culinary vision. Develop seasonal, market-driven menus for restaurant, lounge, coffee bar, rooftop, IRD, and banquets while protecting brand standards and margin goals.</li>
<li>Lead and develop the brigade. Recruit with discernment, train with intention, and mentor Sous Chefs, supervisors, and cooks; build succession plans and a culture of accountability and respect.</li>
<li>Drive multi-outlet excellence. Standardize recipes/SOPs and plating guides to ensure consistency from breakfast through late night, across all venues and catering.</li>
<li>Run a sharp kitchen P&amp;L. Deliver food cost, labor, and inventory targets; implement procurement strategies, waste-reduction systems, and accurate forecasting for variable demand.</li>
<li>Elevate guest experiences. Partner with FOH, Bar, and Rooms to craft memorable moments—chef tastings, rooftop activations, and special events aligned to local seasonality.</li>
<li>Champion safety &amp; compliance. Maintain A-level health scores; enforce HACCP, allergen controls, sanitation, and equipment PM programs.</li>
<li>Collaborate across the hotel. Work closely with the GM and F&amp;B leadership on pricing, promotions, menu engineering, and event design; support marketing with compelling culinary narratives.</li>
<li>Source with purpose. Build supplier relationships that highlight regional producers while balancing quality, availability, and cost.</li>
<li>Lead by example. Model calm, organized leadership on the line; uphold impeccable mise en place, cleanliness, and service timing.</li>
</ul>
 
What the Executive Chef will Bring
<ul>
<li>5+ years in progressive kitchen leadership with multi-outlet hotel experience (restaurant + banquets required); rooftop, lobby bar, and coffee/barista programs a plus.</li>
<li>Track record of meeting cost and labor targets while maintaining premium product standards.</li>
<li>Mastery of high-volume production, banquets up to 200+, and simultaneous service across several venues.</li>
<li>A coaching mindset—hiring, developing, scheduling, and performance management that lifts the whole team.</li>
<li>Fluency with modern kitchen systems: inventory, ordering, menu engineering, and recipe costing platforms.</li>
<li>Deep knowledge of food safety, allergen protocols, and local/state regulations.</li>
<li>Availability for evenings, weekends, holidays, and special events.</li>
</ul>
 
Why This Executive Chef Role
<ul>
<li>Impact: Own the full culinary program of a celebrated, design-led property and shape how guests experience the hotel—morning to midnight.</li>
<li>Team &amp; Tools: Supportive leadership, thoughtful design, and well-appointed kitchens that respect craft and efficiency.</li>
<li>Growth: A platform for creative expression with the operational scale to match.</li>
</ul>
 
Compensation &amp; Details
<ul>
<li>Base salary: $85,000–$95,000</li>
<li>Benefits and bonus structure</li>
<li>Relocation assistance available</li>
<li> </li>
</ul>
 
To Apply
Send your resume to <a href="mailto:andrew@haakerecruiting.com" target="_blank">andrew@haakerecruiting.com</a>. All inquiries are confidential.

Executive Chef - Boutique Hotel

<h3>Job Description</h3>
Job Description
Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team!
WHY BUTLER!
<ul>
<li>Competitive Salary!</li>
<li>Health, Dental benefits, Vision and a 401k plan match</li>
<li>Flexible Scheduling</li>
<li>Provided breakfast, lunch, and dinner shift meals</li>
<li>Culinary uniforms</li>
<li>Growth and development opportunities.</li>
</ul>
RUN THE SHOW:
<ul>
<li>Oversee day-to-day BOH operations in Miami</li>
<li>Learn and teach Butler’s ordering and inventory systems</li>
<li>Supervise production staff within the kitchens</li>
<li>Open new restaurants and build teams ranging up to 40-50 members</li>
<li>Monitor P&amp;L, COGS to hit targets, approximately 5-7 million per year</li>
<li>Maintain kitchen SOPs for a clean &amp; efficient workplace</li>
<li>Comply with all food safety and sanitation guidelines</li>
<li>Learn Butler's menu items and train staff according to the recipes</li>
</ul>
IDEAL CANDIDATE
<ul>
<li>7-10 years of Food &amp; Beverage experience preferred, 5 years in a leadership role.</li>
<li>3 years of Hotel Experience. </li>
<li>A well-groomed appearance.</li>
<li>Worked in a fast-paced, busy environment with minimal supervision</li>
</ul>
ABOUT BUTLER
Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation.
The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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<h3>Job Description</h3>
Job DescriptionHotel Executive Chef – Iowa
Are you a dedicated and dynamic Executive Chef ready to take the culinary reins at a full-service branded hotel in Iowa? We’re seeking someone who is not only hands-on but also passionate about creating culinary masterpieces. This is a fantastic opportunity for a talented chef who excels in a fast-paced environment and is eager to foster a thriving kitchen culture from the ground up.
In this role, you will manage every element of kitchen operations, from crafting innovative menus and overseeing food costs to training your team and executing exceptional banquets. The position encompasses a vibrant mix of restaurant and banquet services, making versatility and a steadfast commitment to excellence essential.
What We Offer:
<ul>
<li>Salary: $90,000 – $95,000</li>
<li>10% annual bonus</li>
<li>$5,000 relocation package</li>
<li>30 days of temporary housing to ease your transition</li>
</ul>
We’re in search of an individual who embodies not only culinary expertise but also leadership, hospitality, and the ability to inspire those around them. If you’re prepared to lead with both creativity and a sense of responsibility, we can’t wait to hear from you!
Benefits
<ul>
<li>Health Care Plan (Medical, Dental &amp; Vision)</li>
<li>Retirement Plan (401k, IRA)</li>
<li>Life Insurance (Basic, Voluntary &amp; AD&amp;D)</li>
<li>Training &amp; Development</li>
<li>Paid Time Off (Vacation, Sick &amp; Public Holidays)</li>
<li> Salary: $90,000 Bonus 10%</li>
</ul>

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