Executive Chef: Lead Creative Hotel Cuisine

First-Hospitality-5; Madison (WI); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Insurance from Day 1

Paid time off from Day 1

Holiday pay from Day 1

401(k) after 30 days

Travel discounts

Professional development opportunities

Job summary

The Historian Hotel in Madison, Wisconsin seeks an Executive Chef to lead the culinary operation, shaping the menu, kitchen culture, and guest experiences across breakfast, lunch, dinner, and events.

You will work with hotel leadership to drive profitability while maintaining exceptional quality, staff development, and compliance with safety standards.

This role requires a culinary degree and a track record of leadership in high‑volume operations; hotel experience is preferred.

Qualifications

• Culinary degree or equivalent training.
• Minimum of 5 years progressive culinary leadership experience.
• Experience managing food and labor costs, inventory, and purchasing.

Responsibilities

• Lead all culinary operations for the hotel across breakfast, lunch, dinner, banquets, and events.
• Develop creative, financially responsible menus that align with the hotel's positioning.
• Create and maintain recipes, prep standards, and plating specifications for consistency and quality.
• Maintain high standards for food quality, presentation, and portion control.
• Oversee daily kitchen operations and ensure outlets and events are properly supported.
• Recruit, train, and mentor culinary staff while fostering accountability and continuous improvement.

Skills

Strategic leadership

Culinary expertise

Team development

Budgeting & cost control

Menu development

Operations management

Education

Culinary degree or equivalent

Job description

The Historian Hotel in Madison, Wisconsin seeks an Executive Chef to lead the culinary operation, shaping the menu, kitchen culture, and guest experiences across breakfast, lunch, dinner, and events.

You will work with hotel leadership to drive profitability while maintaining exceptional quality, staff development, and compliance with safety standards.

This role requires a culinary degree and a track record of leadership in high‑volume operations; hotel experience is preferred.