Head Chef

The Sheraton Grand Rapids Airport Hotel & Conference Center

Reports to: Director of Food & Beverage

Purpose for the Position:

The Executive Chef is responsible for all aspects of managing and leading the kitchen and reporting team members. This role is an ambassador for the hotel and/ restaurant, which entails providing strong leadership and strategic planning with all departments in support of our service culture.

Requirements:

• Be a coach, teacher and mentor that encourages growth and innovative thinking.
• Lead and empower team members to achieve outstanding satisfaction scores and reviews.
• Recruit, hire and cross train individuals within the hotel to encourage a stimulating environment.
• Establish and uphold operational structure, consistency, employee morale and internal growth opportunities.
• Understand, engage and lead all reporting team members.
• Be a team builder that encourages an inviting atmosphere, with a “lead by example” management style.
• Take both a proactive and creative approach to strategic planning and problem resolution.
• Be an effective communicator and communicate thoroughly.
• Hold all team members (Including yourself!) accountable by focusing on performance and measurable results.
• Practice effective time management to prioritize as relative duties pertain to the team and business.
• Oversee and manage all culinary operations, including team member performance and development.
• Communicate daily with the required leadership regarding planning, staffing, and internal procedures for optimal operations.
• Develop menu items and safeguard the expected quality and consistency by providing effective training and direction to team members.
• Visually inspect, select and ensure the use of quality food and beverage products.
• Coordinate the details for all food and beverage services with the restaurant and/or hotel, working closely with other departments and applicable team members.
• Monitor and ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Practice fair and consistent Human Resources procedures with detailed documentation. Ensure compliance with all federal, state and local employment laws.
• Oversee the purchasing, receiving and storage of all F&B items.
• Manage expenses through waste management, portion control and practicing proper inventorying and ordering.
• Maintain an exceptional level of service and expectations for the property and team.
• Understand and work within the budgeted guidelines for product purchasing and payroll.
• Other duties as assigned by management.

To do this kind of work, you must be able to:

• Be an outgoing, welcoming personality for the hotel and/or restaurant.
• Plan and organize the work of others.
• Work in a fast-paced environment and frequently adjust accordingly.
• Stand and/or walk for long periods of time.
• Use logical thinking and personal judgment to perform a variety of tasks.
• Have an outstanding attention to detail.
• Make decisions based on your own judgment and company policy.
• Follow instructions without close supervision.
• Speak and write clearly and accurately.
• Be available for work days, evenings, weekends and holidays.

Physical Demands: Lifting 30 lbs. maximum and occasionally lifting and/or carrying such articles as dockets, ledgers, and small tools. Walking, standing, reaching, handling, feeling, talking, hearing, and seeing are required.

Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75% or more of the time inside.

Supervisory Responsibility: Hires, trains and supervises full-time, part-time and/or temporary workers.

Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Physical Setting:

• Casual dining restaurant
• Fine dining restaurant

Schedule:

• Weekend availability

Supplemental Pay:

• Bonus pay

Ability to commute/relocate:

• Grand Rapids, MI 49546: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 5 years (Preferred)

Work Location: One location