Executive Chef

2 days ago

Cleveland Ohio, United States Westin Cleveland Full time
About Us

The Westin Cleveland is a premier 484-room hotel situated in the heart of downtown Cleveland, offering an exceptional experience for guests. Our hotel features refined spaces showcasing dynamic works from local artists, adding a touch of sophistication to our lobby. We are committed to providing outstanding service and creating a welcoming atmosphere for our guests.

Job Summary

We are seeking an experienced Executive Chef to lead our culinary team at The Westin Cleveland Downtown. As a key member of our management team, you will be responsible for overseeing the culinary operations of the hotel, including our banquet events, restaurant Masa & Agave, and in-room dining. Your expertise will be essential in delivering high-quality dining experiences for our guests.

Key Responsibilities
  • Oversee the culinary operations of the hotel, including menu planning, kitchen management, food preparation, and quality control.
  • Lead a team of culinary professionals to provide excellent food quality and service to our guests and employees.
  • Direct the day-to-day operations of the restaurant and conference and catering events to ensure success.
  • Manage food purchasing and scheduling on a weekly basis.
  • Be an effective people leader, responsible for attracting, retaining, and motivating the culinary team, while providing a safe and healthy work environment.
  • Interview, hire, train, develop, and empower team members, conduct performance reviews, and resolve problems as needed.
  • Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, and cost-effective manner.
  • Monitor and control the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy and safe work environment.
  • Develop and implement menus and back-up systems within corporate guidelines to improve revenues and profit margins while maintaining quality.
Requirements
  • Two or more years of post-high school education, with a culinary education being desirable.
  • Five or more years of experience in a related leadership position.
  • Advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and complex problems and food and beverage management.
  • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Leadership skills to motivate and develop staff and ensure accomplishment of goals.
  • Ability to work effectively under time constraints and deadlines.
  • Effective verbal and written communication skills, with the ability to adapt communication style to suit different audiences.
Benefits

HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers choices for your physical, mental, and financial wellness. Our benefits include competitive medical and dental programs, vision insurance, vacation and sick leave, pet insurance, and a 401(k) savings plan with matching funds.

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