Job Description

Job Description

About Heidel House Hotel & Conference Center

Heidel House Hotel & Conference Center is built on a legacy of warm hospitality, exceptional guest experiences, and a commitment to excellence across all departments. Our culinary program plays a critical role in delivering memorable experiences for leisure guests, weddings, conferences, and local diners.

As part of Lighthouse Hospitality Group, our mission is to elevate food quality, strengthen operational performance, and foster a culture where culinary leaders develop strong teams, maintain high standards, and operate with accountability, creativity, and integrity.

Job Summary

In alignment with Lighthouse Hospitality Group values, the Executive Chef provides strategic culinary leadership and operational oversight for all kitchen operations at Heidel House Hotel & Conference Center. This includes Oakwood Bar & Restaurant (fine dining), Waves Pub & Grill (casual dining), banquets, and special events.

The Executive Chef is responsible for menu development, food quality, cost control, staff leadership, safety compliance, and collaboration with restaurant, banquet, and sales leadership to ensure a consistent, elevated culinary experience across all outlets.

Decision-Making & Financial Authority

• Authorized to approve food and kitchen-related purchases within established budget parameters and Lighthouse Hospitality Group purchasing procedures
• Responsible for maintaining all food cost percentages, labor efficiency, and waste controls within targets established by the General Manager and Lighthouse Hospitality Group
• Participates in annual budgeting, forecasting, and all kitchen-related Profit & Loss reviews
• Accountable for explaining budget variances and implementing corrective action plans
• Collaborates with Restaurant Director and Banquet Director on pricing strategies, menu costing, and operational efficiencies
• All purchasing must follow Lighthouse Hospitality Group approval workflows, vendor standards, and documentation requirements

Supervisory Responsibilities

• Oversees hiring, training, scheduling, evaluation, and development of all kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Dish Staff
• Establishes clear kitchen leadership structure, expectations, and accountability
• Coaches and mentors culinary leadership to support consistency, growth, and succession planning
• Conducts coaching, counseling, and performance documentation in accordance with Lighthouse Hospitality Group HR standards
• Maintains strict confidentiality regarding employee matters, recipes, financial data, and business strategy
• Must be available for a flexible schedule including early mornings, nights, weekends, holidays, and high-volume event periods

Duties and Responsibilities

Culinary Operations & Quality

• Develops and executes menus for Oakwood, Waves Pub & Grill, banquets, weddings, and special events
• Ensures consistent execution, presentation, portioning, and flavor standards across all outlets
• Leads seasonal menu updates, specials, and culinary innovation aligned with brand and guest expectations
• Oversees recipe development, costing, and documentation
• Ensures timely preparation and execution for high-volume banquets and group events

Financial & Inventory Management

• Manages food cost, waste reduction, and inventory controls
• Oversees ordering, receiving, storage, and rotation of all food products
• Conducts regular inventory counts and reconciliations
• Works closely with the Restaurant Director and Banquet Director to align menus with operational capacity and labor strategy

Safety, Sanitation & Compliance

• Ensures compliance with all food safety, sanitation, and health department regulations
• Maintains ServSafe standards and ensures all culinary staff are properly trained
• Oversees daily kitchen cleanliness, organization, and equipment maintenance
• Supports safety inspections, incident reporting, and corrective actions as required

Leadership & Culture

• Models Lighthouse Hospitality Group and Heidel House values through professionalism, accountability, and consistency
• Creates a positive, disciplined kitchen culture focused on teamwork, respect, and development
• Leads daily line checks, pre-shift meetings, and training sessions
• Identifies operational improvement opportunities and presents solutions proactively

Interdepartmental Collaboration

• Partners closely with the Restaurant Director, Banquet Director, Sales Team, and Front Office to ensure seamless guest experiences
• Collaborates on event menus, tastings, and client meetings when appropriate
• Works with Maintenance on kitchen equipment needs, repairs, and preventative maintenance
• Participates in leadership meetings, BEO reviews, and operational planning sessions

Reporting & Documentation

• Maintains accurate labor schedules, prep sheets, production plans, and inventory reports
• Ensures all incidents, injuries, and food safety issues are documented per Lighthouse Hospitality Group standards
• Maintains organized, compliant kitchen documentation including recipes, training materials, and safety logs

Required Competencies

• Strong culinary leadership with the ability to hold teams accountable consistently
• Proven ability to manage food cost, labor, and high-volume execution
• Excellent organizational and time-management skills
• Calm, solution-oriented decision-making under pressure
• Strong communication skills with both culinary and non-culinary teams
• Passion for mentoring and developing kitchen talent

Education & Experience

• Culinary degree or formal culinary training preferred
• Minimum 5 years of progressive culinary leadership experience
• Hotel, multi-outlet, banquet, or fine-dining experience strongly preferred
• ServSafe Food Protection certification required (or ability to obtain promptly)

Technology & Systems

• Familiarity with recipe costing tools, inventory systems, and POS reporting
• Comfortable using Microsoft Outlook, Teams, Excel-based reports, and digital kitchen logs
• Ability to adapt to evolving technology and reporting requirements

Physical Requirements

• Must be able to stand for extended periods
• Ability to lift up to 50 pounds / 22.7 kilograms
• Ability to traverse all kitchen, storage, and event spaces on property

Employment Disclaimer:

This job description reflects the essential functions of the position but is not intended to be an exhaustive list. Responsibilities may evolve based on operational needs. Employment remains at-will and may be modified at any time by the company.

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