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 rooms
Discounted rooms
Job Description
This job opportunity is with a distinguished hotel located in Merrillville, IN, renowned for its commitment to providing top-tier culinary and guest experiences. The hotel prides itself on its dynamic approach to food and beverage services, catering to a wide range of guests through multiple outlets and special occasion events. As a prominent figure in the hospitality industry, this establishment focuses on blending quality with innovation to create remarkable food experiences that inspire and excite its customers consistently.
The position available is that of a Head Chef, often referred to as the "Name and Face" of all culinary functio... Show More
The position available is that of a Head Chef, often referred to as the "Name and Face" of all culinary functio... Show More
Job Requirements
- Associates degree in Culinary Arts or Business Administration
- Proven experience in culinary management
- Knowledge of local health department regulations
- Familiarity with Corporate HACCP standards and food safety SOPs
- Strong leadership and team management abilities
- Proficiency with basic computer software including Excel, Word, and Outlook
- Ability to manage kitchen operations and food preparation
- Experience in handling accounting procedures for food and beverage departments
- Excellent communication and interpersonal skills
- Ability to mentor and develop staff
- Physical capability to manage 40 percent of physical work
- Commitment to maintaining high quality and profitability standards
Job Qualifications
- Associates of Culinary Arts or Business Administrative
- Knowledge of current local health department regulations
- Understanding of Corporate HACCP and Food Safety SOPs
- Familiarity with federal food safety guidelines
- Proficiency in menu creation and food cost management
- Ability to train and manage culinary staff effectively
- Strong leadership and mentoring skills
- Basic computer skills including Excel, Word, Outlook, and TM1
- Experience with food and beverage marketing and sales programs
- Capability in accounting procedures related to F&B operations
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
Expert Level (7+ years)
Job Location
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