Restaurant Executive Chef - High Velocity

White Lodging; Indianapolis (IN); On-site; USD 70,000 - 81,000; Full time

Job summary

A leading hospitality company in Indianapolis is seeking a talented Chef to drive culinary excellence across all outlets. This role involves managing food preparation, training staff, and ensuring compliance with all health standards. Candidates with culinary arts education and strong leadership skills are encouraged to apply for this exciting opportunity.

Qualifications

• Culinary staff management and training responsibilities.
• Knowledge of health department, HACCP, and food safety regulations.
• Experience with menu creation and operational management.

Responsibilities

• Oversee daily food preparation and manage culinary team.
• Create menus and recipes while ensuring quality and safety.
• Mentor associates for career development.

Skills

Analytical Skills

Strategic Skills

Adaptability

Basic Computer Skills

Education

Associates of Culinary Arts or Business Administrative

Tools

Cooking and preparation equipment

Stewarding cleaning and maintenance equipment

Job description

The Name and Face of all Culinary functions of the hotel responsible for creating, excitement, inspiration and direction for all F&B FOH and BOH associates and best in industry experiences in all outlet and group occasions utilized by all guests on every opportunity.

Responsibilities

The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding not limited to the ordering, preparing, marketing, and executing of all recipes, all costs associated with the profitability of the Food and Beverage Department, all Food safety and Sanitation regulations. They direct kitchen staff and all food related concerns or topics. The following is a sample list:
* Develop and represent all Food, Beverage, and Service of the Department creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
* Interview, hire, train and manage all culinary staff
* Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines
* Organize, Oversee and Manage all Food prep operations in Daily Operations
* Create all menus, recipes, use records, menu implementation execution list and timelines
* Develop each kitchen brigade and stations assignments following the WLW SOP’s and directives
* Support Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs
* Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques
* Mentor all associates for career development and advancement

Other Information

COMPETENCIES

* Analytical Skills
* Strategic Skills
* Pragmatism
* Leading Edge
* Adaptability
* Selecting A Players

SKILLS

* Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
* All Cooking and preparation equipment
* All stewarding cleaning and maintenance equipment
* Basic Human Resources Skills and Knowledges
* Basic Sales Skills, and Technique Knowledges

EDUCATION/EXPERIENCE

* Associates of Culinary Arts or Business Administrative

WORKING CONDITIONS

* 60% Cerebral and 40% Physical

Compensation starts at $70,000.00 per year

Location Code: 2554

About the company

White Lodging’s vision is to create a company that lasts forever. We hire and develop passionate, driven and motivated hospitality associates who are looking to lead.We are one of the foremost hotel ownership, development and management companies in America, and have been since our inception in 1985.

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