Executive Chef - Toscana Kitchen /

Lansing, MI, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $59,658.83 - $74,573.54

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

short-term disability

long-term disability

401(k)

Tuition Assistance

discounted room rates

Training and Development

Career advancement opportunities

Job Description

Concord is a respected hospitality company known for its commitment to quality, integrity, community, profitability, and fun. With a culture that places a strong emphasis on an "Associate First" philosophy, Concord strives to provide a supportive and inspiring work environment where personal development is encouraged. The company is dedicated to hiring the best associates in the market while offering opportunities for career advancement, training, and development. Associates benefit from competitive wages and a comprehensive benefits package supporting both their professional and personal lives. This package includes medical, dental, and vision plans, life insurance, short- and long-term disability options, 401(k) plans, tuition assistance, discounted room rates at Concord-managed hotels, and more. Concord values work-life balance, diversity, and the delivery of exceptional customer service and quality accommodations across its various markets.

The Executive Chef role at Concord represents an exciting leadership transition opportunity. This full-time position, offering a salary range from $59,658.83 to $74,573.54, involves overseeing culinary operations during a period of growth and change. With the current chef relocating, this position invites a new culinary leader to continue the progress already underway while shaping the next chapter of the kitchen's development. The Executive Chef will be responsible for managing culinary services across multiple outlets including Toscana, the AC Lounge, and banquet operations. This role demands a hands-on leader who can inspire a talented kitchen team, foster a culture of excellence, creativity, and continuous development, and ensure food quality and operational efficiency. The Executive Chef will lead all aspects of food preparation, production, quality control, and cost management, ensuring dishes remain fresh, flavorful, and visually appealing. In addition to managing staff selection, training, and performance, the Chef will be responsible for menu development, vendor relations, and maintaining safety and compliance with relevant employment and civil rights laws. The role requires excellent leadership to meet guest expectations, improve service standards, and control departmental expenses including food costs and equipment. This is an excellent opportunity for a seasoned culinary professional looking to make a significant impact in a dynamic hospitality environment and grow with a company that values its associates and their contributions.

Job Requirements

High school diploma or GED
6 years of experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in culinary, food and beverage, or related professional area
Must have a positive attitude at all times

Job Qualifications

High school diploma or GED
6 years of experience in culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years experience
Positive attitude at all times
Strong leadership and team management skills
Ability to develop and implement menu and food product changes
Excellent communication skills
Knowledge of food safety and sanitation standards
Experience managing food cost and operational budgets
Ability to train and mentor kitchen staff

Job Duties

Responsible for the selection, training, and development of the personnel within the department
planning, assigning and directing work
appraising performance
rewarding and disciplining employees
safety
addressing complaints and resolving problems
overseeing departmental matters in compliance with federal, state, and local laws
Review staffing levels to ensure guest service, operational needs, and financial objectives are met
Supervise and coordinate activities of cooks and workers engaged in food preparation
Demonstrate new cooking techniques and equipment to staff
Develop and enhance the food product by proposing changes based on market research and guest needs
Maintain quality of food product and ensure consistency in food delivery
Participate in long range planning and measure effectiveness through food and beverage profit and service performance
Develop and implement guidelines and control procedures for purchasing and receiving
Establish goals including performance, budget, and team goals
Communicate and enforce safety procedures and standards
Manage controllable expenses including food cost, supplies, uniforms, and equipment
Work closely with vendors to obtain quality offerings at reasonable prices
Provide direction for menu development
Improve service by guiding and coaching team members to meet guest needs
Interact with guests to obtain feedback
Empower employees to deliver excellent customer service through ongoing training
Control profit and loss elements and manage the department against projections