Executive Chef

Join Our Team and Passionately Serve Our Guests!

At Shamin Hotels, we're not just in the hospitality business; we're in the business of creating unforgettable experiences for our guests. As a family-owned and operated company based in Central Virginia, we take pride in providing exceptional service and fostering a welcoming atmosphere for travelers from near and far. If you're someone who thrives on positive interactions and is passionate about making every guest feel valued and appreciated, we want you on our team! For years, we've been dedicated to providing exceptional service to our guests while nurturing the talents and ambitions of our team members. If you're looking for a company where you can build a career, not just a job, Shamin Hotels is the place for you!

Why Should You Work for Shamin Hotels?

• Amazing Benefits! In addition to competitive pay, we offer a range of benefits for full-time associates, including health, dental, vision, accident and short and long term disability insurance, pet insurance, gym membership discounts, Paid time off, Paid holidays, Shamin Perk discounts on tickets, rental cars and attractions, footwear discounts, 401K plan with company match, employee discounts at our branded hotels and more!
• Endless Opportunities! With over 70 hotels in our portfolio and plans for further expansion, there are endless opportunities for growth and advancement at Shamin Hotels. Whether you're interested in front-line operations, corporate management, or hotel development, we have opportunities for you to shine.
• Advancement! We're proud of our track record of promoting from within. At Shamin Hotels, we're committed to nurturing talent and providing opportunities for our employees to thrive. Join us and be part of a company where your potential is limited only by your ambition.

How to Apply:

If you are passionate about hospitality and ready to embark on a rewarding career with Shamin Hotels, we want to hear from you! Please apply here:

Position Overview:

Executive chefs manage the daily operations of restaurants and kitchens. They oversee the hiring and training of new staff, as well as managing the performance and output quality of existing staff. They may also handle menu creation, budgeting, and collaborate with upper management and marketing teams.

Responsibilities:

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
• Responsible for hiring and firing kitchen staff. The Executive Chef is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
• Assigns duties to staff, such as food preparation tasks, or assigned line positions.
• Arrange equipment purchases and repairs.
• Have a strong and highly visible and respectful presence with guests, be an exceptional communicator, have the maturity to instinctively know how to treat guests with a high-level of service. Further, must be able to communicate these expectations to the staff and positively motivate them to understand and execute those expectations.
• Develop interesting and innovative ways of promoting; incremental revenue for outlets, use relevant marketing techniques to drive guest usage of food and beverage operations, assuring guest needs and desires are consistently met and often exceeded.
• Be responsive to guest requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable guest requests; believe in the service philosophy; "the answer is yes, now what is the question?"
• Work with appropriate departments and recommend strategies that will achieve the goal of consistently providing outstanding Food and Beverage experience for our guests.
• Research new products and develop an analysis of the cost and profit benefits.
• Review new techniques for food preparation and presentation in a manner and variety that maximizes guest satisfaction and minimizes food costs.
• Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan.
• Provides the vision, leadership, and strategy to inspire associates to deliver exceptional service and drive financial success. Embrace and promote Shamin Hotels culture TOPS.

Top Requirements:

• Team Up: Be Golden, Collaborate and Help Others Succeed.
• Own It: Be a role model, Embrace Responsibility and Keep Learning.
• Passionately Serve: Be Positive, Care Deeply and Create Memories.

About Us:

In a story of entrepreneurial spirit and partnership, P.C. Amin and his brother-in-law B.N. Shah embarked on a remarkable venture in 1978. They seized an opportunity, purchasing a bankrupt hotel in Lumberton, North Carolina. United by their vision and commitment to excellence, they merged their names, Shah and Amin, to create Shamin Hotels. Today, Shamin Hotels stands as a testament to their legacy, having grown into the largest hotel owner and operator in Virginia, with over 70 hotels spanning multiple states.

Apply Here!

Do you know someone who might be interested in working at Shamin Hotels? Receive cash rewards for your referral! See your general manager for details!

Shamin Hotels is an equal opportunity employer and welcomes applications from individuals of all backgrounds. We thank all applicants for their interest, but only those selected for an interview will be contacted.

Qualifications:

• General Education High School Diploma or Equivalent Required
• General Education associate degree Recommended
• Culinary Degree preferred
• Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures
• Knowledge of basic sanitation requirements and food handling safety standards
• Effective decision-making skills
• Strong customer and associate relation skills
• Knowledge of overall hotel operations as they relate to the kitchen
• Ability to effectively manage labor productivity
• Good presentation and platform skills
• Good communication skills (verbal, listening, writing)
• Strong organization skills
• Effective conflict management skills
• Effective change management skills
• Good training/facilitator skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
• Experience with financial management e.g., ability to understand P&L statements, manage operating budgets, forecasting, and scheduling