Bench Executive Chef

Gary, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

short-term disability

long-term disability

Life insurance

Employee assistance program

401(k)

Paid Time Off

Tuition Reimbursement

Complimentary and Discounted Rooms

Job Description

This esteemed hotel located in Merrillville, Indiana, is recognized for its commitment to providing exceptional culinary experiences and top-tier hospitality. As a distinguished establishment within the hospitality sector, the hotel prides itself on delivering high-quality food and beverage services that delight all guests and enhance their overall stay. The hotel boasts a diverse range of dining outlets and hosts group occasions which provide numerous opportunities to showcase best-in-industry culinary creativity and service excellence. With a strong emphasis on maintaining a vibrant culture rooted in continuous learning and quality, this hotel nurtures talent while exceeding guest expectations.

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Job Requirements

Associate degree in Culinary Arts or Business Administration
Proven experience managing kitchen operations
Knowledge of local health department regulations and federal food safety guidelines
Ability to lead and develop culinary teams
Strong organizational and multitasking skills
Basic computer literacy in Excel, Word, Outlook, and TM1
Excellent communication and interpersonal skills

Job Qualifications

Associates of Culinary Arts or Business Administrative
Extensive experience in culinary management and food preparation
Strong knowledge of food safety regulations and compliance standards
Excellent leadership and mentoring capabilities
Proficient computer skills including Excel, Word, Outlook, and TM1
Familiarity with cooking and preparation equipment
Knowledge of stewarding cleaning and maintenance equipment
Basic human resources skills and knowledge
Basic sales skills and technique knowledge

Job Duties

Develop and represent all Food, Beverage, and Service of the Department creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit
Interview, hire, train and manage all culinary staff
Have knowledge of all current local health department, Corporate HACCP and Food Safety SOPs, & Federal Guidelines
Organize, oversee and manage all Food prep operations in daily operations
Create all menus, recipes, use records, menu implementation execution list and timelines
Develop each kitchen brigade and stations assignments following the WLW SOPs and directives
Support Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs
Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques
Mentor all associates for career development and advancement

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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