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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) Plan
Paid Time Off
Tuition Reimbursement
wellness programs
Job Description
Sioux Falls Sheraton, located in the heart of Sioux Falls, South Dakota at 1211 West Avenue North, is a premier full-service hotel known for its exceptional hospitality and commitment to guest satisfaction. The Sheraton brand is part of the Atrium Hospitality portfolio, which embodies a core philosophy called the Atrium SPIRIT. This philosophy emphasizes Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to cultivate an environment where both employees and guests can thrive. Atrium Hospitality is renowned for its dedication to personal and professional growth, offering a workplace that supports career advancement, continuous learning, and community impact.
The Executive Che... Show More
The Executive Che... Show More
Job Requirements
- Minimum of four years culinary leadership experience in a hotel environment
- Demonstrated ability to lead and motivate culinary teams
- Strong expertise in food cost control and inventory management
- Executive Chef certification or relevant culinary degree preferred
- Competency in Microsoft Office and cloud-based apps
- Ability to work flexible hours including weekends and early mornings
- Commitment to embodying Atrium SPIRIT values
Job Qualifications
- Four or more years of culinary leadership 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 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 Criteria
Experience
Expert Level (7+ years)
Job Location
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