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

Our establishment is a distinguished hotel renowned for its commitment to delivering exceptional hospitality and culinary excellence. We pride ourselves on creating memorable experiences for every guest through our dedication to high standards, innovation, and an inviting atmosphere. As a full-service hotel, we offer diverse dining options, comfortable accommodations, and a range of amenities designed to meet the needs of both leisure and business travelers. We value a culture of continuous improvement and professional growth within our team, fostering an environment where associates can thrive and contribute their best work.

We are currently seeking a highly skilled C... Show More

Job Requirements

Associates degree in culinary arts or business administration
Minimum 3 years of experience in a culinary leadership role
Strong culinary skills and knowledge of food safety regulations
Experience managing kitchen staff and food preparation operations
Ability to create and implement menus and recipes
Excellent organizational and communication skills
Basic computer proficiency
Ability to work a physically demanding role
Knowledge of accounting processes related to food and beverage operations

Job Qualifications

Associates of Culinary Arts or Business Administration
Proficiency with basic computer applications including Excel, Word, Outlook, and TM1
Strong knowledge of cooking and preparation equipment
Understanding of stewarding, cleaning, and maintenance equipment
Basic human resources skills and knowledge
Basic sales skills and technique knowledge
Experience in food safety regulations and HACCP standards

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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