Culinary & F&B Leader — Hands-On Chef Director

TPG Hotels & Resorts; Traverse City (MI); Hybrid; USD 110,000 - 140,000; Full time

Job summary

Hotel Indigo Traverse City is seeking a Chef & B Director to lead all Food & Beverage operations with a primary focus on the kitchen. The role demands a strong culinary leader who can manage kitchen and oversee restaurant, bars, rooftop and banquet operations.

You will work closely with hotel leadership to drive revenue, control expenses and elevate guest experience in a fast-paced, seasonal destination market.

Qualifications

• Strong culinary leadership with hands-on kitchen experience.
• Experience overseeing high-volume kitchen operations and F&B venues.
• Knowledge of food cost controls and labor management.
• Ability to recruit, train and hold teams accountable.

Responsibilities

• Oversee Kitchen & Culinary Operations and H&L Social Rooftop.
• Manage Bar & Beverage Operations and F&B scheduling/labor.
• Control purchasing, inventory and cost controls.
• Develop and execute menus with focus on quality and consistency.
• Ensure food safety, sanitation and brand standards across all outlets.

Skills

Culinary leadership

Hands-on kitchen

High-volume kitchen

Cost controls

Labor management

Menu development

Banquets/bar operations

Staff recruitment/training

Job description

Hotel Indigo Traverse City is seeking a Chef & B Director to lead all Food & Beverage operations with a primary focus on the kitchen. The role demands a strong culinary leader who can manage kitchen and oversee restaurant, bars, rooftop and banquet operations.

You will work closely with hotel leadership to drive revenue, control expenses and elevate guest experience in a fast-paced, seasonal destination market.