Position Title: Executive Chef / Culinary Leader Location: voco The Clair Hotel, Cincinnati Downtown & Satellite Operations Department: Culinary Reports to: Corporate F&B Director Rolling Hills Hospitality is seeking an Executive Chef / Culinary Leader for a new boutique hotel and its accompanying restaurant at Voco (an IHG Brand) The Clair Hotel, in downtown Cincinnati. The ideal candidate must be able to deliver excellent culinary service and lead the opening team of a new American Bistro concept at the hotel. The ideal candidate will be responsible for overseeing the kitchen operations and ensuring the highest standards of food quality and presentation. This role involves menu planning, food preparation, staff management, and maintaining kitchen cleanliness and safety protocols. The candidate must also be able to have the skill set to thrive under pressure, work in a fast-paced kitchen environment, and create a crave-able menu that is original, memorable, and easily executable. In addition, the Executive Chef should have an overall experience with varying types of cuisine. If you are ready to put your mark on the Cincinnati culinary scene, please apply now. Responsibilities: • Menu Development: Create and update innovative menus that reflect current culinary trends, seasonal ingredients, and guest preferences while ensuring cost efficiency. • Staff Management: Recruit, train, and supervise kitchen staff, fostering a positive team environment and encouraging professional growth. • Quality Control: Maintain high standards of food quality, presentation, and safety. Regularly evaluate dishes and implement necessary improvements. • Budgeting: Manage kitchen budgets, food costs, and labor costs. Monitor inventory and order supplies to ensure efficient operation. • Operational Excellence: Oversee all kitchen operations, ensuring smooth workflow, efficient use of equipment, and compliance with safety standards. • Guest Interaction: Engage with guests to gather feedback and address any concerns related to food and dining experiences. • Collaboration Work closely with the Food and Beverage Director and other departments to plan and execute special events, banquets, and themed nights. • Sanitation Standards: Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation in the kitchen at all times. • Inventory Management: Conduct regular inventory assessments and maintain par levels for kitchen supplies and ingredients. • Innovation: Stay updated on industry trends and culinary techniques to continuously improve the hotel’s culinary offerings. Qualifications: • Education: Culinary degree or equivalent experience preferred. • Experience: Minimum of 5-7 years of experience in a high-volume kitchen, with at least 2 years in an executive chef role in a hotel or fine dining establishment. • Strong leadership and team management skills. • Excellent culinary skills and knowledge of international cuisines. • Proficient in menu planning and cost control. • Strong communication and interpersonal skills. • Ability to work in a fast-paced environment and manage multiple tasks simultaneously. • Ability to stand for extended periods and lift up to 50 pounds. • Ability to work flexible hours, including evenings, weekends, and holidays as needed.

• Menu Development: Create and update innovative menus that reflect current culinary trends, seasonal ingredients, and guest preferences while ensuring cost efficiency. • Staff Management: Recruit, train, and supervise kitchen staff, fostering a positive team environment and encouraging professional growth. • Quality Control: Maintain high standards of food quality, presentation, and safety. Regularly evaluate dishes and implement necessary improvements. • Budgeting: Manage kitchen budgets, food costs, and labor costs. Monitor inventory and order supplies to ensure efficient operation. • Operational Excellence: Oversee all kitchen operations, ensuring smooth workflow, efficient use of equipment, and compliance with safety standards. • Guest Interaction: Engage with guests to gather feedback and address any concerns related to food and dining experiences. • Collaboration Work closely with the Food and Beverage Director and other departments to plan and execute special events, banquets, and themed nights. • Sanitation Standards: Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation in the kitchen at all times. • Inventory Management: Conduct regular inventory assessments and maintain par levels for kitchen supplies and ingredients. • Innovation: Stay updated on industry trends and culinary techniques to continuously improve the hotel’s culinary offerings.