Executive Chef — Shape the Culinary Identity in Madison

Hotel Leveque; Madison (WI); On-site; USD 95,000 - 110,000; Full time

Benefits offered by this job

Insurance enrollment from DAY 1

Paid time off from DAY 1

Holiday pay from DAY 1

401(k) enrollment after 30 days

Hotel and travel discounts

Professional development and promotion

Job summary

The Historian Hotel in Madison, Wisconsin seeks an Executive Chef to shape the hotel's culinary identity, lead the culinary team, and deliver memorable dining experiences. This leader will oversee all food preparation and culinary support areas, ensuring quality, consistency, and profitability.

You will partner with hotel leadership to develop menus, manage budgets, mentor staff, and drive guest satisfaction, with responsibilities spanning breakfast through events and banquets, while upholding

Qualifications

• Culinary degree or equivalent training and professional hospitality experience.
• Minimum 5 years of progressive culinary leadership experience in a hotel or upscale operation.
• Experience in banquet, catering, and event operations preferred.
• Food Safety Manager certification required within 30 days of employment.

Responsibilities

• Lead all culinary operations for breakfast, lunch, dinner, and events.
• Develop creative menus aligned with the hotel positioning and guest experience.
• Maintain recipes, standards, and plating to ensure consistency.
• Achieve budgeted food and labor costs while maintaining quality.
• Partner with leadership on revenue, forecasting, and profitability.

Skills

Strategic Leadership

Culinary Expertise

Team Development

Business Acumen

Operational Excellence

Communication Skills

Financial Analysis

Attention to Detail

Hospitality Mindset

Education

Culinary degree or equivalent

Food Safety Manager certification

Tools

ProfitSage

Job description

The Historian Hotel in Madison, Wisconsin seeks an Executive Chef to shape the hotel's culinary identity, lead the culinary team, and deliver memorable dining experiences. This leader will oversee all food preparation and culinary support areas, ensuring quality, consistency, and profitability.

You will partner with hotel leadership to develop menus, manage budgets, mentor staff, and drive guest satisfaction, with responsibilities spanning breakfast through events and banquets, while upholding