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Executive Culinary Leader

2 months ago

Green Bay, Wisconsin, United States Aimbridge Hospitality Full time

Position Overview

The Executive Culinary Leader will elevate and refine the dining experience by driving quality, innovation, and consistency within the resort's culinary operations. This role serves as the business leader for all culinary activities, ensuring profitability while maintaining high standards of quality. As the Executive Culinary Leader, visibility to guests and members is essential, embodying the personality of the resort's dining establishment and representing the culinary team in public relations and promotional efforts.

Key Responsibilities

Qualifications:

  • High School diploma or equivalent is required.
  • A minimum of three to five years of experience as a Sous Chef or one to three years as an Executive Culinary Leader in comparable establishments known for quality and excellence.
  • Must possess or be able to obtain a certified food manager certification from an approved source within 30 days of employment.
  • Proficiency in the primary language(s) used in the workplace is essential.
  • Strong communication skills, both verbal and written, are required.
  • Basic mathematical skills and moderate computer proficiency are necessary.
  • Ability to apply critical thinking to analyze issues, forecast data, and make informed decisions.
  • Capability to host meetings, conduct menu tastings, and communicate effectively across all levels of leadership.
  • Physical ability to handle kitchen tools and equipment, including lifting and transporting items up to 50 pounds.
  • Ability to demonstrate culinary techniques, including cutting, cooking principles, and presentation.

Job Duties:

  • Build meaningful relationships with discerning guests by understanding their preferences and dietary needs, fostering personalized interactions.
  • Design menus for all meal periods that emphasize consistency and simplicity while utilizing the finest available ingredients.
  • Oversee sanitation and safety protocols for culinary offerings, acting as the Food Manager on duty to ensure compliance with local regulations.
  • Manage all business aspects of culinary operations, including revenue maximization and expense control, while adhering to budgetary constraints.
  • Utilize available reports to actively manage and adjust operations to align with budget and forecast parameters.
  • Monitor sales reports to reconcile daily and monthly inventory.
  • Prepare and present reports as required, analyzing all aspects of culinary responsibilities.
  • Maintain a visible presence among guests and members, serving as a representative of the resort's dining experience.
  • Engage in marketing efforts to enhance guest engagement and drive dining traffic.
  • Stay informed on industry trends related to culinary presentations, ingredients, and menu execution.
  • Ensure high standards of food quality and labor costs are maintained.
  • Conduct daily checks to ensure kitchen equipment is clean and functional, reporting any issues as necessary.

Company Overview

Aimbridge Hospitality is a leading global hotel management company, with a diverse portfolio of over 1,550 hotels across 50 states and 22 countries. Our associates are dedicated to providing exceptional service and achieving outstanding results, thriving in a culture that inspires excellence.

Benefits

Eligible full-time positions offer a competitive benefits package, including:

  • Medical, Dental, and Vision Coverage
  • Short-Term and Long-Term Disability Income
  • Term Life and AD&D Insurance
  • Paid Time Off
  • Employee Assistance Program
  • 401k Retirement Plan