Sous Chef/Banquet Chef (Executive Chef in Training)

Crowne Plaza Bloomington is a distinguished hotel brand that caters to business professionals and leisure travelers alike. Known for its exemplary hospitality services, the hotel offers comfortable accommodations, modern amenities, and a variety of dining and event options. Located in a vibrant area, the Crowne Plaza Bloomington prides itself on delivering quality experiences through its dedicated staff and well-maintained facilities. As part of the global InterContinental Hotels Group, Crowne Plaza Bloomington upholds high standards of service, culinary excellence, and customer satisfaction in the hospitality industry.

The Executive Chef role at Crowne Plaza Bloomington is a pivotal position within the hotel's food and beverage department, overseeing all kitchen operations including banquet services which are a crucial aspect of the hotel's offering. This full-time position involves leading the kitchen staff, managing food quality control, menu planning, and budget management to ensure operational efficiency and guest satisfaction. The Executive Chef is responsible for orchestrating a seamless culinary experience that aligns with the hotel’s standards and customer expectations.

The ideal candidate will bring a minimum of two years of culinary experience and at least one year of direct cooking experience, with essential banquet management expertise to succeed in this dynamic environment. The role requires a strong understanding of food cost control, inventory management, and procurement policies. Additionally, expertise in training and supervising kitchen personnel is critical to maintaining high kitchen standards and efficient operations.

Beyond daily kitchen management, the Executive Chef will take part in designing menus that maximize the use of food surpluses while maintaining menu variety and quality. Strategic purchasing of food items and kitchen supplies is vital to maintaining a favorable food cost percentage. The position also demands rigorous adherence to sanitation and safety regulations, implementing and maintaining staff training programs on safe food handling practices in compliance with city and state regulations.

Working at Crowne Plaza Bloomington means joining a team-oriented environment with a commitment to growth and development. The Executive Chef will be an active participant in the Manager on Duty program, reinforcing leadership presence and operational oversight during their scheduled times. The role requires physical stamina and the ability to manage extended work hours, often standing or moving throughout the day, and occasionally lifting heavy items up to 100 pounds.

This position offers a competitive salary ranging from $75,000 to $80,000 annually, complemented by a comprehensive benefits package that includes health and dental insurance, vision coverage, a 401(k) plan with matching, life and disability insurance, paid time off, and employee discounts. The work schedule includes day, night, holiday, weekend, and Monday to Friday shifts, reflecting the hospitality industry's dynamic and customer-focused nature.

Joining Crowne Plaza Bloomington as an Executive Chef presents a rewarding opportunity to showcase culinary leadership skills in a vibrant setting, contribute to a hotel's success, and advance one's career in the hospitality sector. The role demands creativity, operational excellence, and a commitment to team development, all within a well-established and respected hotel brand environment.