Executive Chef - Toscana Kitchen / AC Hotel Lansing

Concord Hospitality Enterprises; Lansing (MI); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a dynamic Executive Chef to oversee culinary operations at a vibrant hotel setting. This role involves leading a talented kitchen team, ensuring high food quality, and developing innovative menu offerings that delight guests. The ideal candidate will have a strong culinary background, exceptional leadership skills, and a passion for delivering outstanding dining experiences. Join a culture that values quality, integrity, and community, while enjoying competitive benefits and opportunities for career growth.

Benefits

Competitive Wages

Comprehensive Health Plans

401K

Tuition Assistance

Discounted Hotel Stays

Career Development Opportunities

Qualifications

• 6+ years of culinary experience with strong leadership skills.
• Experience in managing kitchen staff and food quality.

Responsibilities

• Lead kitchen operations and manage culinary staff effectively.
• Develop food offerings based on market research and guest needs.

Skills

Culinary Management

Staff Training

Food Quality Control

Menu Development

Vendor Collaboration

Cost Management

Customer Service

Education

High School Diploma or GED

2-year Degree in Culinary Arts

4 Years Relevant Experience

Job description

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The Executive Chef has total responsibility for the main kitchen, banquets, and culinary staff. The Executive Chef is responsible for leading by example and developing their staff. The Executive Chef directs food preparation, productions and control for Toscana, the AC Lounge and banquet facilities at the hotel and ensures that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs.

Responsibilities include:

• Personnel management: selection, training, development, performance appraisal, rewards, discipline, safety, and legal compliance.
• Staffing review to meet guest service, operational, and financial needs.
• Supervising and coordinating cooks and food prep staff.
• Demonstrating new techniques and equipment.
• Developing and enhancing food offerings based on market research and guest needs.
• Maintaining food quality and consistency.
• Supporting team goals and measuring success through profit and service metrics.
• Creating purchasing and receiving guidelines.
• Setting and communicating goals and safety procedures.
• Managing expenses including food costs and supplies.
• Collaborating with vendors for quality and cost efficiency.
• Providing menu development guidance.
• Improving service through staff coaching and guest feedback.
• Empowering employees to deliver excellent customer service.
• Controlling kitchen and restaurant expenses to meet profit targets.

Minimum Requirements:

• High school diploma or GED.
• At least 6 years of experience in culinary or related fields.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related; 4 years of relevant experience.
• Positive attitude at all times.

Benefits include competitive wages, comprehensive health plans, 401K, tuition assistance, discounted hotel stays, and career development opportunities.

Our culture emphasizes Quality, Integrity, Community, Profitability, and Fun. We value diversity, work-life balance, and recognize our associates' contributions. We are an EEO employer and maintain a drug-free workplace.

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality