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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $70,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
career growth
401(k) plan with Company Match
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Tuition Reimbursement
Job Description
Sioux Falls Sheraton is a premier hotel located at 1211 West Avenue North in Sioux Falls, SD 57104. As part of the well-established Atrium Hospitality group, the Sheraton brand combines exceptional service, high standards, and a welcoming atmosphere to provide guests with an unforgettable lodging and dining experience. Known for its blend of luxury accommodations and excellent amenities, the hotel caters to business travelers, tourists, and local residents seeking a refined yet comfortable environment. The establishment is committed not only to guest satisfaction but also to fostering a supportive, growth-oriented workplace culture for its employees. The full-time Executive Chef position... Show More
Job Requirements
- 4+ years of culinary leadership experience in a hotel setting
- Proven leadership and technical culinary skills
- Strong cost control and analytical abilities
- Executive Chef certification or culinary degree preferred
- Proficiency with Microsoft Office and cloud-based applications
- Flexibility to work early mornings, weekends, and banquets
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 F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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