Bench Executive Chef

Gary, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,300.00 - $96,900.00

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 rooms

Discounted rooms

Job Description

The hotel is a premier hospitality establishment known for its exceptional service and dedication to providing memorable experiences to all its guests. As a reputable and well-established hotel, it prides itself on its culinary excellence, blending innovation with tradition in its food and beverage offerings. The hotel operates multiple dining outlets, catering to a diverse clientele including local patrons, business travelers, and vacationers seeking world-class cuisine and impeccable service. Emphasizing quality, creativity, and sustainability, the hotel continuously invests in the latest culinary techniques and fresh, seasonal ingredients to ensure every dish served surpasses expectations.

The role of the... Show More

Job Requirements

Associates of Culinary Arts or Business Administrative
minimum experience managing culinary staff
knowledge of current local health department, corporate HACCP and food safety SOPs, and federal guidelines
proficiency in basic computer skills including Excel, Word, Outlook, TM1
strong leadership capabilities
ability to manage multiple kitchen operations
excellent organizational skills and attention to detail

Job Qualifications

Associates of Culinary Arts or Business Administrative
knowledge of all current local health department, corporate HACCP and food safety SOPs, and federal guidelines
experience managing culinary staff
proficiency in basic computer skills featuring Excel, Word, Outlook, TM1
ability to develop menus and manage kitchen operations
strong leadership and mentoring abilities
knowledge of cooking, preparation, stewarding, and maintenance equipment

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, and 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

Mid Level (3-7 years)

Job Location

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

please contact the employer.

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