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The Fred Hotel Chef Job Description

Position Summary

The hotel Chef is responsible for training and managing kitchen personnel and supervising and coordinating all related culinary activities. The hotel Chef has to estimate food consumption and requirements as well as purchase food and select and develop recipes in conjunction with the F and B manager. Additionally, the hotel Chef must standardize recipes to ensure consistent quality and establish presentation techniques and quality standards.

Essential Job Functions:

  • Control and direct the food preparation process and any other related activities

  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

  • Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

  • Approve and “polish” dishes before they reach the customer

  • Plan orders of equipment or ingredients according to identified shortages

  • Arrange for repairs when necessary

  • Remedy any problems or defects

  • Work with F and B manager on hiring, managing and training kitchen staff

  • Oversee the work of associated kitchen staff

  • Estimate staff’s workload and compensations with F and B manager

  • Maintain records of payroll and attendance

  • Comply with nutrition and sanitation regulations and safety standards

  • Foster a climate of cooperation and respect between co-workers


Supportive Job Functions:​

  • The Ability to set up and maintain a functional hotel pantry, walk in cooler and walk in freezer rotation to assure constant supply and demand while maximizing efficiency

  • Work with the General Manager to ensure compliance in all safety related matters.

  • Must be able to work a flexible work schedule to include weekends, morning, mid and night shifts. 

  • Must have good customer service skills

  • Must be detail oriented with outstanding organizational and communication skills.

  • Be able to maintain a clean and functional work space.

  • Ability to multitask and remain calm in a high-volume environment. 

  • Work with minimal supervision.

  • Work cohesively with co-workers as part of a team.

  • Work well under pressure of organizing and attaining production schedules and timeliness.

  • Plan, cost out and oversee onsite Catering Functions and special events that would include multiple course offerings for groups of upwards of 100 people while still maintaining normal restaurant operations.

  • Plan and oversee Room Service operations for the Hotel

  • Work with local purveyors to "locally source" as many products as possible to comply with the "Green" and "Sustainable" business model of the Hotel.

  • Share ideas. 



  • Proven experience as head chef

  • Exceptional proven ability of kitchen management

  • Ability in dividing responsibilities and monitoring progress

  • Outstanding communication and leadership skills

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Up-to-date with culinary trends and optimized kitchen processes

  • Good understanding of useful computer programs (MS Office, restaurant management software, POS)

  • Credentials in health and safety training

  • Degree in Culinary science or related certificate preferred

Physical Requirements:

  • Light work standing and walking frequently for up to entire work shift.

  • Lifting up to 10 pounds consistently, up to 75 or more pounds occasionally.

  • Able to reach, lift, carry, push, pull, grasp, manipulate or otherwise move objects.

  • Frequent bending, squatting, twisting and turning.

  • As a seasonal property, long hours during peak periods sometimes required. 


  • Competitive Salary

  • Profit Share

  • Benefits Package

  • Relocation Package/Housing Allowance Available

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