<h3>Job Description</h3>
Job Description
At Oxford Collection of Hotels, we don’t just provide jobs—we cultivate careers in a culture that values innovation, teamwork, and personal growth. As a rapidly growing and progressive hospitality company, we recognize that our employees are the key to our success. We foster a supportive, inclusive, and dynamic work environment where every team member is empowered to excel.
We’re looking for passionate, guest-focused individuals to join our team! Whether you're starting your hospitality career or bringing years of experience, if you thrive in a fast-paced, people-first environment, we’d love to meet you.
What We Offer: Competitive pay and performance-based incentives Medical, dental, and vision coverage for peace of mind 401(k) with profit sharing to invest in your future Generous paid time off so you can recharge Exclusive discounts at our properties—because you deserve great getaways, too! Ongoing training, leadership development, and career growth opportunities
Ready to be part of something exceptional? Apply today and let’s create memorable guest experiences together!
POSITION SUMMARY: POSITION SUMMARY: The Executive Chef at one of Oxford’s luxury or boutique-style hotels is responsible for leading all culinary operations within the hotel, ensuring exceptional guest experiences, financial profitability, and adherence to food safety and sanitation standards. This role not only oversees menu development, kitchen operations, and cost control but also places a strong emphasis on mentoring and developing staff, fostering a respectful workplace culture, and leading by example. The Executive Chef is expected to work 50% of their time directly in the kitchen, alongside staff during preparation and service, ensuring training, consistency, and teamwork. Additionally, the Executive Chef must maintain a visible presence during hotel events to ensure culinary success, high-quality presentation, and seamless service delivery in alignment with the Oxford Collection’s culture and striving for Forbes Four-Star standards.
ESSENTIAL DUTIES &amp; RESPONSIBILITIES: All duties and responsibilities of this position are to be performed with exceptional caring and genuine guest service upholding the Oxford Collection of hotels standards and culture at all times, providing exceptional guest service of all restaurant banquets and catering functions. 
Management &amp; Operations (60%)
<ul>
<li>Assist in creating and managing annual budget for the Kitchen and revenue streams for the culinary department in a manner that strives to meet and exceed Forbes Four-Star standards</li>
<li>Planning and executing daily meal periods, hotel banquets, keeping food and labor costs in line with pre-established goals while maintaining a luxury culinary experience for each dining guest</li>
<li>Manage, lead, mentor, train, evaluate, and discipline department staff in compliance with company policies, safety, sanitation, and cleanliness standards, with a strong focus on fostering respect, professionalism, and staff development</li>
<li>Dedicate at least 50% of time working directly in the kitchen alongside staff, reinforcing training, consistency, and teamwork through hands-on leadership</li>
<li>Ensure compliance with all company and Health Department sanitation regulations</li>
<li>Manage food costs to achieve revenue goals while minimizing waste</li>
<li>Assist Food and Beverage Manager in creation of menus, specials, seasonal items and banquet offerings</li>
<li>Establish pars and inventory systems, ensuring proper utilization, to include waste management</li>
<li>Work closely with teams to ensure timely delivery of high-quality food that aligns with the Forbes Four-Star standards</li>
<li>Lead pre-shift meetings, ensuring the team is informed of daily priorities and VIP guests</li>
<li>Report any maintenance issues immediately to keep operations running smoothly and prevent any losses due to equipment failure or food spoilage</li>
<li>Provides support and coverage across departments as needed, including emergencies or unplanned staffing shortages</li>
<li>Responds to employee needs either via phone or on-site with professionalism and timeliness ensuring that support is available to all shifts as needed</li>
</ul>
Execution of Service (30%):
<ul>
<li>Always provide a high level of customer service, taking time with our guests to ensure every aspect of their stay is up to expectations</li>
<li>Handle guest complaints, requests, and concerns with professionalism and discretion, using the Oxford Collection guest recovery, and service gestures consistent with Forbes service standards</li>
<li>Oversee food preparation and expedite service, mentoring the team during execution</li>
<li>Maintain a strong front-of-house and event presence during peak service hours and hotel functions, ensuring food quality, presentation, and service exceed expectations</li>
<li>Engage with guests, ensuring satisfaction and service standards are met; identify and resolve issues</li>
<li>Communicate effectively with all hotel staff to ensure smooth service delivery</li>
<li>Ensures operational continuity by assisting with shift coverage or duties during critical staffing gaps or absences</li>
</ul>
Other (10%):
<ul>
<li>Collaborate with the Front Desk, Maintenance, and General Manager on operational needs</li>
<li>Maintain integrity, confidentiality, and sensitivity when dealing with internal and external guests</li>
<li>Meet or exceed company goals for Guest Service scores, as measured by the brand standards</li>
<li>Adhere to attendance policies and maintain regular availability for scheduled shifts</li>
<li>May participate in the drivers program or other hotel-related duties as assigned</li>
</ul>
Additional tasks may be assigned, modified or changed as no employee has any inherent right to any particular job or authority. 
CORE SKILLS AND VALUES
<ul>
<li>Company Character – Supports company vision and values</li>
<li>Customer Service – Understands and meets the needs of customers</li>
<li>Managerial Focused – Guides people and processes to achieve objectives</li>
<li>Problem Solving – Sees and is able to define problems and find causes</li>
<li>Professional Appearance - Presents a professional and polished look</li>
<li>Results Focused – Consistently delivers results</li>
<li>Stress Management – Exhibits self-awareness and self-control in pressure situations</li>
<li>Team Orientation – Works cooperatively with others, assisting voluntarily</li>
</ul>
PREFFERED EDUCATION &amp; EXPERIENCE
<ul>
<li>High school diploma or equivalent required. </li>
<li>Culinary school preferred</li>
<li>5+ years minimum in a senior supervisory position in a culinary environment</li>
</ul>

JOB REQUIREMENTS
<ul>
<li>Food handler’s card as required by state law</li>
<li>Liquor server permits as required by state regulations</li>
<li>Proof of eligibility to work in the United States</li>
</ul>
<ul>
<li>Reliable transportation to and from work</li>
<li>Ability to work a flexible schedule including evening, weekends and holidays</li>
<li>Reliable and consistent attendance </li>
</ul>
PHYSICAL REQUIREMENTS
<ul>
<li>Must be able to perform simple grasping, fine manipulation, and repetitive hand &amp; arm movements frequently, and squeezing &amp; overhead reaching occasionally</li>
<li>Must be able to work indoors or outside</li>
<li>Must be able to stand on feet throughout the day</li>
<li>Must be able to lift 50 pounds occasionally and often exert up to 20 pounds of force to push, pull, carry, lift or otherwise move objects</li>
<li>Must be able to bend, squat crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis</li>
<li>While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat)</li>
<li>Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions</li>
</ul>
The Oxford Collection of hotels is proud to be an Equal Employment Opportunity employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all candidates and employees. We respect and seek to empower each individual and support the diverse cultures, perspectives, skills, and experiences within our workforce.
 
All offers are contingent on pre-employment screening.

Hotel Katerina - Executive Chef

<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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Hotel Executive Chef

<h3>Job Description</h3>
Job Description
EXECUTIVE SOUS CHEF, HOTEL
Yountville, CA
Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty.
JOB SUMMARY:
The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel’s culinary program.
 ESSENTIAL JOB RESPONSIBILITIES
<ul>
<li>Oversee kitchen operations across multiple outlets including, in-room dining, and special events.</li>
<li>Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed.</li>
<li>Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members.</li>
<li>Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards.</li>
<li>Ensure all food is consistently prepared and presented according to established recipes and portion guidelines.</li>
<li>Monitor food quality and assist with preparation and innovation of new dishes.</li>
<li>Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets.</li>
<li>Promote timely and courteous resolution of guest and team member concerns or special requests.</li>
<li>Ensure compliance with all hotel safety and sanitation policies and local health department regulations.</li>
<li>Collaborate with the Executive Chef and F&amp;B leadership to review staffing levels and meet operational and financial objectives.</li>
<li>Engage with guests for feedback and ensure culinary standards are aligned with guest expectations.</li>
<li>Maintain open communication with other hotel departments to ensure cohesive service delivery.</li>
<li>Perform additional duties as assigned by hotel management.</li>
</ul>
REQUIRED QUALIFICATIONS
<ul>
<li>Culinary degree preferred; Bachelor’s degree in food service management or related field is a plus.</li>
<li>5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment.</li>
<li>Strong background in kitchen and banquet operations, menu development, and cost control.</li>
<li>Experience managing multiple food &amp; beverage outlets and teams.</li>
<li>Deep understanding of culinary trends, safety standards, and food presentation.</li>
<li>Proven leadership and team development skills.</li>
<li>Excellent verbal and written communication abilities.</li>
<li>Strong problem-solving and decision-making skills.</li>
<li>Knowledge of local, state, and federal food safety regulations.</li>
<li>Professional, enthusiastic, and service-oriented demeanor.</li>
</ul>
PM22
 
 
Compensation details: 80000-90000 Yearly Salary
 
PI2687ed331ff3-25405-37472014

Hotel Executive Sous Chef

<h3>Job Description</h3>
Job Description
EXECUTIVE SOUS CHEF, HOTEL
Yountville, CA
Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty.
JOB SUMMARY:
The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel’s culinary program.
 ESSENTIAL JOB RESPONSIBILITIES
<ul>
<li>Oversee kitchen operations across multiple outlets including, in-room dining, and special events.</li>
<li>Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed.</li>
<li>Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members.</li>
<li>Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards.</li>
<li>Ensure all food is consistently prepared and presented according to established recipes and portion guidelines.</li>
<li>Monitor food quality and assist with preparation and innovation of new dishes.</li>
<li>Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets.</li>
<li>Promote timely and courteous resolution of guest and team member concerns or special requests.</li>
<li>Ensure compliance with all hotel safety and sanitation policies and local health department regulations.</li>
<li>Collaborate with the Executive Chef and F&amp;B leadership to review staffing levels and meet operational and financial objectives.</li>
<li>Engage with guests for feedback and ensure culinary standards are aligned with guest expectations.</li>
<li>Maintain open communication with other hotel departments to ensure cohesive service delivery.</li>
<li>Perform additional duties as assigned by hotel management.</li>
</ul>
REQUIRED QUALIFICATIONS
<ul>
<li>Culinary degree preferred; Bachelor’s degree in food service management or related field is a plus.</li>
<li>5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment.</li>
<li>Strong background in kitchen and banquet operations, menu development, and cost control.</li>
<li>Experience managing multiple food &amp; beverage outlets and teams.</li>
<li>Deep understanding of culinary trends, safety standards, and food presentation.</li>
<li>Proven leadership and team development skills.</li>
<li>Excellent verbal and written communication abilities.</li>
<li>Strong problem-solving and decision-making skills.</li>
<li>Knowledge of local, state, and federal food safety regulations.</li>
<li>Professional, enthusiastic, and service-oriented demeanor.</li>
</ul>
PM22
 
 
Compensation details: 80000-90000 Yearly Salary
 
PIccdd4ae96147-25405-37472014

<h3>Job Description</h3>
Job Description
EXECUTIVE SOUS CHEF, HOTEL
Yountville, CA
Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty.
JOB SUMMARY:
The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel’s culinary program.
 ESSENTIAL JOB RESPONSIBILITIES
<ul>
<li>Oversee kitchen operations across multiple outlets including, in-room dining, and special events.</li>
<li>Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed.</li>
<li>Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members.</li>
<li>Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards.</li>
<li>Ensure all food is consistently prepared and presented according to established recipes and portion guidelines.</li>
<li>Monitor food quality and assist with preparation and innovation of new dishes.</li>
<li>Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets.</li>
<li>Promote timely and courteous resolution of guest and team member concerns or special requests.</li>
<li>Ensure compliance with all hotel safety and sanitation policies and local health department regulations.</li>
<li>Collaborate with the Executive Chef and F&amp;B leadership to review staffing levels and meet operational and financial objectives.</li>
<li>Engage with guests for feedback and ensure culinary standards are aligned with guest expectations.</li>
<li>Maintain open communication with other hotel departments to ensure cohesive service delivery.</li>
<li>Perform additional duties as assigned by hotel management.</li>
</ul>
REQUIRED QUALIFICATIONS
<ul>
<li>Culinary degree preferred; Bachelor’s degree in food service management or related field is a plus.</li>
<li>5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment.</li>
<li>Strong background in kitchen and banquet operations, menu development, and cost control.</li>
<li>Experience managing multiple food &amp; beverage outlets and teams.</li>
<li>Deep understanding of culinary trends, safety standards, and food presentation.</li>
<li>Proven leadership and team development skills.</li>
<li>Excellent verbal and written communication abilities.</li>
<li>Strong problem-solving and decision-making skills.</li>
<li>Knowledge of local, state, and federal food safety regulations.</li>
<li>Professional, enthusiastic, and service-oriented demeanor.</li>
</ul>
PM22

<h3>Job Description</h3>
Job Description
EXECUTIVE SOUS CHEF, HOTEL
Yountville, CA
Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty.
JOB SUMMARY:
The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel’s culinary program.
 ESSENTIAL JOB RESPONSIBILITIES
<ul>
<li>Oversee kitchen operations across multiple outlets including, in-room dining, and special events.</li>
<li>Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed.</li>
<li>Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members.</li>
<li>Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards.</li>
<li>Ensure all food is consistently prepared and presented according to established recipes and portion guidelines.</li>
<li>Monitor food quality and assist with preparation and innovation of new dishes.</li>
<li>Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets.</li>
<li>Promote timely and courteous resolution of guest and team member concerns or special requests.</li>
<li>Ensure compliance with all hotel safety and sanitation policies and local health department regulations.</li>
<li>Collaborate with the Executive Chef and F&amp;B leadership to review staffing levels and meet operational and financial objectives.</li>
<li>Engage with guests for feedback and ensure culinary standards are aligned with guest expectations.</li>
<li>Maintain open communication with other hotel departments to ensure cohesive service delivery.</li>
<li>Perform additional duties as assigned by hotel management.</li>
</ul>
REQUIRED QUALIFICATIONS
<ul>
<li>Culinary degree preferred; Bachelor’s degree in food service management or related field is a plus.</li>
<li>5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment.</li>
<li>Strong background in kitchen and banquet operations, menu development, and cost control.</li>
<li>Experience managing multiple food &amp; beverage outlets and teams.</li>
<li>Deep understanding of culinary trends, safety standards, and food presentation.</li>
<li>Proven leadership and team development skills.</li>
<li>Excellent verbal and written communication abilities.</li>
<li>Strong problem-solving and decision-making skills.</li>
<li>Knowledge of local, state, and federal food safety regulations.</li>
<li>Professional, enthusiastic, and service-oriented demeanor.</li>
</ul>
PM22
 
 
Compensation details: 80000-90000 Yearly Salary
 
PI2ad57060c63e-25405-37472014

<h3>Job Description</h3>
Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us:
Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued.
Job Summary:
The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation.
Responsibilities:
<ul>
<li>Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service.</li>
<li>Lead the kitchen team by example, fostering a positive and productive work environment.</li>
<li>Ensure consistent preparation and presentation of all menu items in accordance with hotel standards.</li>
<li>Manage food costs and inventory levels while minimizing waste.</li>
<li>Assist in menu development, including seasonal offerings and special events.</li>
<li>Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge.</li>
<li>Monitor kitchen operations to ensure compliance with health and safety regulations.</li>
<li>Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives.</li>
</ul>
Requirements
Requirements:
<ul>
<li>Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment.</li>
<li>Culinary degree or equivalent professional certification preferred.</li>
<li>Strong knowledge of food preparation techniques, cooking methods, and safety guidelines.</li>
<li>Excellent leadership and communication skills with the ability to motivate a diverse team.</li>
<li>Creative mindset with a passion for culinary innovation and excellence.</li>
<li>Proficiency in menu planning, cost control, and inventory management.</li>
<li>Ability to work in a fast-paced environment, multitask, and prioritize effectively.</li>
<li>Availability to work flexible hours as needed.</li>
</ul>
Benefits
Compensation &amp; Benefits:
<ul>
<li> Base salary of $80,000–$90,000 </li>
<li> 10% annual bonus potential </li>
<li> 5,000 relocation assistance </li>
<li> Strong company culture with growth potential </li>
</ul>
<ul>
<li>Private Health Insurance</li>
<li>Paid Time Off</li>
<li>Training &amp; Development</li>
</ul>

1,205 hotel-executive-chef Jobs