Job Overview
Compensation
Type:
Salary
Rate:
Range $68,600.00 - $94,500.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
Community involvement
Job Description
21c Cincinnati is a contemporary art museum with a boutique hotel located in the heart of downtown Cincinnati. It blends art and hospitality to offer guests a unique experience that combines creative expression with modern luxury. The establishment is known for its commitment to delivering exceptional service, with a strong focus on cultural enrichment and culinary excellence. The hotel offers a vibrant atmosphere where guests can immerse themselves in contemporary art and cuisine, making it a standout destination in the region.
The Executive Chef role at 21c Cincinnati is pivotal in maintaining and elevating the hotel's culinary standards. This leader... Show More
The Executive Chef role at 21c Cincinnati is pivotal in maintaining and elevating the hotel's culinary standards. This leader... Show More
Job Requirements
- experience as an Executive Chef or Exec Sous Chef
- management experience
- culinary school graduate preferred
- experience at similar properties
- proficiency in Microsoft applications
- ability to improve Food Department metrics and guest satisfaction
Job Qualifications
- 3-5 years experience as an Executive Chef or Exec Sous Chef
- management experience required
- graduate of an accredited Culinary School program preferred
- experience at properties of similar size and quality
- proficiency in Microsoft applications
- verifiable record improving Food Department metrics and guest satisfaction
Job Duties
- direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel
- enhance the food product presented to guests
- make changes responding to marketplace and guest needs
- recommend changes to the food product
- use market research to develop new products
- maintain quality and consistency in food delivery and standards
- support team goals and measure effectiveness through Food & Beverage profit and service performance
- select, train, and develop culinary personnel
- exercise hire and fire discretion within hotel policies
- ensure compliance with employment and civil rights laws
- control profit and loss elements
- manage major operating expenses
- set margins and manage business against projections
- participate and make recommendations for hotel programs with continuous improvement
- represent the hotel in community and industry events
- provide constructive feedback to all departments as a team player
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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