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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $91,617.00 - $110,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401(k) plan with Company Match
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Tuition Reimbursement
exclusive discounts
Job Description
Atrium Hospitality is a reputable hospitality company managing a portfolio of premier hotels and resorts, including the Southfield Westin located at 1500 Town Center, Southfield, MI. Known for its commitment to excellence and creating memorable guest experiences, Atrium Hospitality emphasizes core values such as Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork—collectively known as the Atrium SPIRIT. The company fosters an inclusive culture where team members thrive by delivering exceptional service and embracing perseverance and innovation within a collaborative environment. They focus heavily on career advancement and invest in the future of their employees through comprehensive benefits and professional development opportunities.... Show More
Job Requirements
- 4+ years of culinary leadership experience in a hotel setting
- Proven ability to lead and motivate kitchen teams
- Knowledge of food cost control and inventory management
- Executive Chef certification or culinary degree preferred
- Proficient in Microsoft Office and cloud-based applications
- Ability to work flexible hours including early mornings and weekends
- Strong communication and organizational skills
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 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 Criteria
Experience
Expert Level (7+ years)
Job Location
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