Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
career growth and learning
401(k) plan with Company Match
comprehensive health coverage
paid time off and vacation
DailyPay
wellness programs
Tuition Reimbursement
Job Description
Sioux Falls Sheraton, located at 1211 West Avenue North in Sioux Falls, South Dakota, is a distinguished hotel that is part of the esteemed Atrium Hospitality group. Known for its commitment to excellence and delivering exceptional guest experiences, the Sheraton brand is synonymous with quality, comfort, and superior service. The hotel provides a welcoming atmosphere for travelers and guests alike, featuring modern amenities and a convenient location that caters to both business and leisure visitors. Sioux Falls Sheraton prides itself on fostering a culture rooted in Atrium's core values such as Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork, which collectively... Show More
Job Requirements
- Bachelor's degree or equivalent culinary education preferred
- Minimum of 4 years experience in culinary leadership roles within a hotel environment
- Proven ability to lead and motivate a team
- Skilled in cost control and inventory management
- Experience with menu development and food safety standards
- Proficient in Microsoft Office and relevant cloud-based applications
- Willingness to work flexible hours including early mornings and weekends
Job Qualifications
- 4+ years of culinary leadership in a hotel setting
- Proven leadership and technical culinary skills
- Strong cost control and analytical know-how
- Executive Chef certification or culinary degree preferred
- Tech-savvy with Microsoft Office and cloud-based apps
- Flexible and committed to work early mornings and weekend banquets
Job Duties
- Lead, train, and inspire a results-driven culinary team that lives Atrium's core values every day
- Deliver memorable guest experiences by continuously improving food quality, presentation, and service
- Optimize labor costs and productivity through effective scheduling and cross-training
- Oversee kitchen operations for a la carte and catering, ensuring consistent quality and execution
- Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction
- Collaborate with food and beverage, sales, and events teams to create menus that enhance both the guest experience and brand concept
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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