Executive Chef: Lead Menu & Kitchen Excellence

Hotel Investment Services; Charlevoix (MI); On-site; USD 90,000 - 120,000; Full time

Job summary

Hotel Investment Services through The Weathervane Restaurant seeks an Executive Chef to manage all kitchen operations, lead staff, create menus, control costs and inventory, and ensure health and safety compliance. Strong culinary skills and business acumen are required to drive profitability and a superior dining experience.

The role demands leadership, restaurant operations oversight, and active participation in hiring, training, and development of the kitchen team, with a focus on quality and

Qualifications

• Extensive knowledge of various cuisines and foods.
• Professional leadership and strong administrative skills.
• Excellent communication and interpersonal skills with guest service focus.
• Able to motivate Food & Beverage staff and work flexibel schedules.

Responsibilities

• Maintains kitchen operations, including ordering, scheduling, costing, and food preparation.
• Assists in recipe and menu development.
• Enforces nutrition and sanitation standards and SOPs.
• Ensures safety by addressing unsafe conditions promptly.
• Leads staff training for food, supplies, and equipment handling.
• Maintains high standards of food quality, service, and cleanliness.
• Maintains vendor relationships and participates in hiring and training.
• Evaluates staff and documents disciplinary actions.
• Attends department meetings and updates culinary activities.

Skills

Leadership

Budgeting

Food safety

Guest service

Menu development

Education

Culinary degree

5+ years Chef/Sous Chef

Job description

Hotel Investment Services through The Weathervane Restaurant seeks an Executive Chef to manage all kitchen operations, lead staff, create menus, control costs and inventory, and ensure health and safety compliance. Strong culinary skills and business acumen are required to drive profitability and a superior dining experience.

The role demands leadership, restaurant operations oversight, and active participation in hiring, training, and development of the kitchen team, with a focus on quality and