Executive Chef

About the role

The Executive Chef will lead kitchen operations at the Renaissance Fort Lauderdale Marina Hotel, ensuring guest service, food quality, and sustainability standards are met. This senior position reports to the Director of Food & Beverage and works closely with the Executive Steward.

Key responsibilities

• Manage daily kitchen operations, including menu specials, banquet orders, and inventory control.
• Interview, select, train, schedule, coach and support kitchen staff to meet brand standards.
• Requisition supplies, coordinate with purchasing and storeroom, and verify product quality.
• Develop new menu items, test recipes, and monitor guest satisfaction.
• Conduct walk‑throughs of kitchen areas, correcting deficiencies and ensuring safety compliance.
• Assist the catering department with special function menus and client meetings.
• Review sales and food cost daily, optimizing use of excess items.
• Prepare weekly work schedules and forecast labor costs.
• Follow HHM’s EarthView sustainability guidelines and OSHA/MSDS safety standards.

Required profile

• Degree or certificate in Culinary Arts.
• One to two years of experience as an Executive Chef.
• Strong expertise in food product quality, presentation, menu concept and design.

Required skills

• Menu development and recipe testing.
• Food cost analysis and inventory management.
• Sustainability practices related to HHM’s EarthView program.
• OSHA and MSDS safety compliance.
• Staff scheduling and labor cost forecasting.