Four Points – Executive Chef

The Four Points by Sheraton Norwood Hotel & Conference Center is seeking a dedicated, quality-conscious Executive Chef to lead all aspects of the culinary operation with a hands-on approach. The hotel food operation includes the following outlets: One Bistro Restaurant; a 132-seat a la carte restaurant, Zachariah’s Conference Dining room which services their hotel breakfast, conference breaks and lunch, and a high-volume banquet operation. The primary responsibility is to lead the culinary staff to consistently produce a high-quality product with an equally matched presentation while achieving expected financial results. The Executive Chef will assist with achieving desired financial results by controlling expenses and maximizing revenues through repeat business by maintaining an excellent reputation for delivering quality and service As part of a global company, the position comes with a superior benefits package including: a 401K plan with 100% match, annual bonus plan, pension plan, premium health and dental insurance, holiday and vacation, hotel stay discounts and more.

Join a very busy and successful hotel and conference center team with company benefits that are extraordinary for the hospitality industry. Responsibilities: Prepare weekly schedule to coincide with business levels and labor budget Supervise culinary management team which includes a Purchasing Manager, Chef de Cuisine and Banquet Chef to achieve desired food quality and presentation standards. Oversee and train staff in sanitation procedures including proper food handling, storage and cleanliness of food production areas and equipment to meet local and state health department guidelines and internal standards. Design creative cost appropriate menu items based on market segments.

Work closely with Sales team to develop event menu packages. Standardize production recipes to ensure consistent quality. Select and develop corresponding recipes and educate staff on appropriate execution and presentation of all dishes. Qualifications: Advanced Culinary Degree, experience working in a high-volume food production operation and strong organizational and management skills.

The ideal candidate will be passionate, creative and eager to lead a team of talented culinary professionals.

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