Executive Chef

Executive Chef

We are looking for someone passionate about the culinary arts to lead our Culinary team with Benchmark | Pyramid Global Hospitality at the World of Whirlpool. This individual must be creative, motivated, and passionate about their talents in the kitchen! The Executive Chef assumes overall leadership and strategic direction for all culinary operations and the Culinary Team, establishing and executing a shared vision for an exceptional, brand-centered dining experience. This includes menu innovation that highlights the client's products and appliances, seasonal culinary programming, hands-on demonstrations, and alignment with brand objectives. Responsibilities include kitchen management, food preparation, quality control, financial performance, and team developmentensuring the highest standards of culinary excellence, guest satisfaction, and immersive brand engagement. The Executive Chef is responsible for all food service throughout the property, delivering optimal service while operating within predetermined budgetary limitations.

Essential Functions

• Provide leadership for all culinary operations with a focus on interactive, guest-facing experiences, including cooking demonstrations and chef involvement in product training sessions.
• Collaborate with the client to develop seasonal, brand-aligned menus that showcase culinary creativity while featuring specific products and appliances.
• Supervise the preparation and presentation of foods by chefs, cooks, and pantry personnel, ensuring all food items are executed to specification.
• Ensure the kitchen is prepared for timely service, and that all BEOs and client programming requirements are understood and executed flawlessly.
• Maintain consistent, high-quality standards for food, service, and sanitation across all culinary functions.
• Manage staffing, scheduling, and training for all kitchen areas, ensuring coverage and alignment with program demands.
• Oversee purchasing, inventory control, and vendor relationships; maintain adequate supplies while adhering to specifications and budgetary controls.
• Ensure proper sanitation, functionality of kitchen equipment, and adherence to safety and health standards.
• Monitor food costs, labor costs, and operational budgets, recommending and implementing improvements where necessary.
• Provide continuous training and professional development opportunities for culinary staff, fostering creativity, technical excellence, and brand understanding.
• Partner with the Planning Team and client representatives to deliver immersive brand experiences through food and beverage programming.

Marginal Functions

• Inventory and creatively repurpose excess production for future use while maintaining quality standards.
• Inspect all equipment for proper maintenance and report deficiencies.
• Oversee quality of food service for employee cafeteria operations.
• Recover and properly store excess production from events.
• Perform other related duties as requested by the General Manager.
• Make profit/budget improvement recommendations to the General Manager.
• Practice safety standards and report unsafe conditions.
• Remain alert, courteous, and helpful to guests and client partners at all times.

Environment: Work may be performed in small areas having a two-foot access: work entails varying conditions of noise levels, temperature illumination and air quality. Work schedule: Monday Friday (minimal weekends based on client needs and business demands). Qualifications: Associate degree in culinary arts or equivalent apprenticeship. Minimum five years' experience in a first-class hotel, resort, or high-profile culinary venue. Minimum three years' experience managing a culinary team or professional kitchen. Strong background in interactive culinary experiences, chef demonstrations, or culinary training preferred. Meet local and state sanitation requirements. Knowledge of soups, sauces, butchery, and advanced cooking techniques. Advanced knife skills. Knowledge of menu preparation, ordering, and production organization. Ability to operate kitchen power equipment. Ability to transport, handle, and/or lift 100 lbs. Ability to effectively communicate in English (verbal and written). EEO Employer Compensation Range The compensation for this position is $85,000.00/Yr. - $95,000.00/Yr. based on qualifications and experience.