MDRD Executive Chef

AHC Hospitality is a distinguished hospitality group that manages a diverse portfolio of esteemed hotels, restaurants, and resorts, ranging from comfortably casual to lavishly appointed establishments. Our portfolio includes renowned properties such as the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, and Courtyard by Marriott Downtown. With a dedicated team, AHC Hospitality strives to provide exceptional experiences that delight guests at every touchpoint, whether hosting large meetings, serving intimate dinners, or crafting beautiful ambiance for unforgettable stays. AHC Hospitality invests deeply in the growth and success of its associates, viewing their achievements as integral to the company’s overall success. This culture fosters continuous opportunities for professional advancement within a vibrant and supportive environment. This role is a full-time position that requires weekend availability and offers a comprehensive benefits package, including medical, dental, vision, 401K, paid vacation, discounted downtown parking, free employee meals, and hotel and restaurant discounts.

The MDRD Executive Chef position is the most senior role within the MDRD kitchen, a modern Spanish restaurant demanding an expert culinary professional with a strong background in Spanish cuisine and indigenous foods from Spain and its environs. The Executive Chef leads culinary production and oversees operational stewardship to ensure outstanding guest service and financial profitability. This pivotal role includes menu planning, hiring, training, vendor relations, inventory management, and working closely with the front of house team and AHC Hospitality personnel. The Executive Chef is responsible for implementing the menu direction and theme in close collaboration with the hotel executive chef and food and beverage team.

Key responsibilities include daily culinary leadership, ensuring compliance with safety and sanitation standards, managing food quality and presentation, controlling costs to meet budget targets, and fostering a collaborative and inclusive kitchen environment. The Executive Chef will actively publicize the restaurant’s offerings, maintain current food preparation specifications, supervise kitchen staff, and maintain strong cross-departmental relationships to support restaurant success. Administrative duties such as budgeting, forecasting, purchasing, and inventory management are also integral to this role, as is maintaining the highest sanitation, safety, and operational standards. This role demands exceptional culinary skills, frequent interaction with guests to ensure satisfaction, and a proactive approach to team development and operational excellence. The Executive Chef must be adept at fine dining and brunch services and demonstrate proficiency in all cooking techniques. Physical requirements include the ability to stand and walk for extended periods, handle and feel objects, and lift weights as necessitated by kitchen operations. Overall, this role is designed for a seasoned culinary leader ready to elevate a premier modern Spanish restaurant within a dynamic and supportive hospitality group.