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A National Hospitality Group seeks an Executive Chef to lead its Culinary and Front of House Teams at its Restaurant in Madison, WI. The ideal candidate will possess experience as an Executive Chef, Chef de Cuisine, and/or Executive Sous Chef in independent Restaurants and Hotel Food & Beverage operations. Are you looking for an opportunity to elevate your career with a stable Company whose Culture is focused on providing guests with the highest quality Food and Service and offers growth opportunities? If so, please submit your resume today!
Benefits:
- Salary – $105,000 to $115,000
- Bonus
- Multiple Health Plans
- Dental & Vision Insurance
- Life Insurance
- Short-Term and Long-Term Disability
- 401k
- PTO with accrual starting on your first day
Responsibilities:
- Leads the Culinary team and provides direction for the FOH team
- Execution of the highest quality Food & Beverage
- Ensure the highest level of Guest Service that exceeds expectations
- Ensure proper team coverage to execute a high level of production while keeping payroll costs in line
- Oversee ordering, receiving, storage (including temperature-setting), usage, and rotation of food
- Works with Maintenance in the repair of equipment and preventative maintenance programs
- Assists with menu development and engineering
- Leads culinary staff in the proper preparation of menu items and sanitation
- Spearheads the development and execution of special events, VIP parties, and staff events
- Facilitates all requested menu tastings for hotel events
- Maintains procedures for cost controls and product quality
- Responsible for safety and sanitation practices
Requirements:
- Culinary Degree preferred
- 3-5 years of experience in a full-service high-end hotel or resort with high volume in multiple outlets
- Independent Restaurant experience
- Fine Dining experience is a must!
- Experience in leadership of both back-of-house and front-of-house
- Apprenticeship, culinary schooling, or equivalent work experience is beneficial
- Dedication to the execution of food products, standard recipes, and proper preparation
- Understanding of food and labor cost controls, and other controllable costs
- Ability to multitask and manage many tasks
- Minimum of a High school education
- ServSafe Certification
JOB ID: 173164
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Rick Duarte