Executive Chef

Hotel Earl; Michigan; On-site; USD 85,000 - 125,000; Full time

Job summary

The Weathervane Restaurant is seeking an Executive Chef to lead the kitchen, manage staff, develop menus, and control costs while maintaining top-tier food quality and guest experience.

You will oversee ordering, scheduling, inventory, and sanitation, ensuring compliance with health regulations and standard operating procedures. Strong leadership and culinary expertise are essential.

Qualifications

• Leadership and motivational skills for diverse staff.
• Strong menu development and costing abilities.
• Excellent communication and guest service orientation.

Responsibilities

• Maintains all kitchen operations including ordering, scheduling, costing, and food preparation.
• Assists in recipe and menu development.
• Establishes sanitation standards and ensures compliance with health and safety regulations.
• Oversees staff and conducts training and evaluations as needed.
• Maintains high standards of food quality, service, and cleanliness.
• Works closely with General Manager to align culinary and business goals.

Skills

Leadership

Menu development

Cost control

Staff training

Food safety

Education

Culinary degree preferred

Food Safety Certification

Job description

The Executive Chef at the Weathervane Restaurant is responsible for managing all aspects of the kitchen operations. This includes overseeing staff, creating menus, controlling costs and inventory, maintaining food quality, and ensuring compliance with health and safety standards. This role requires strong leadership, exceptional culinary skills, and business expertise to ensure both profitability and a superior dining experience.

Duties and Responsibilities:

• Maintains all kitchen operations, including ordering, scheduling, costing, and food preparation
• Assists in recipe and menu development
• Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides
• Ensures safety conditions by correcting unsafe conditions in a timely manner
• Conducts and enforces staff safety training for food, supplies, and equipment handling
• Maintains high standards of food quality, service, and cleanliness.
• Maintains professional relationships with vendors
• Participates in hiring, training, and development of the kitchen department
• Conducts evaluations of all immediate department staff and accurately documents disciplinary action
• Attends department meetings when required and helps keep all departments informed of culinary activities and concerns
• Reads, understands, and adheres to all present and future policies, rules, and procedures
• Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary
• Must be knowledgeable of state and federal laws regarding employee and customer health and safety, and maintain records as required for all state and federal agencies.
• Must work closely with the General Manager of the Weathervane Restaurant

Qualifications:

To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs.

Education and Experience:

• Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef
• Must be Food Safety Certified (or able to obtain certification upon hire)

Language Skills

• Ability to read, analyze, and interpret complex documents, including safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to respond effectively to sensitive inquiries or complaints.

Computer/Business Machine Skills

• Basic computer skills (typing, data entry, printing, etc.) are required
• Ability to operate heavy-duty industrial kitchen equipment
• Ability to lift and/or move up to 50 pounds.