Executive Chef

Our client, a hotel property in Battle Creek, Michigan is seeking a dynamic and visionary Executive Chef to lead the culinary operations and oversee all three distinct outlets. This role is ideal for an inspiring culinary leader with a passion for innovation, consistency, and delivering exceptional guest experiences.

The Executive Chef will be responsible for menu development, food quality, team leadership, and operational excellence, ensuring each outlet reflects the hotel’s high standards and unique brand identity.

Operational Leadership: Oversee day-to-day kitchen operations across all three outlets, ensuring seamless service and consistent quality.

Menu Development: Create innovative, seasonal menus that align with brand identity and guest expectations, incorporating local and sustainable ingredients where possible.

Team Management: Recruit, train, and mentor a high-performing culinary team; foster a culture of collaboration, professionalism, and excellence.

Financial Accountability: Manage food cost, labor cost, and inventory control to achieve financial targets without compromising quality.

Quality & Consistency: Maintain the highest culinary standards in food preparation, plating, and flavor profiles across all outlets.

Guest Experience: Collaborate with F&B management to create memorable dining experiences, integrating guest feedback into continuous improvement.

Compliance: Ensure adherence to all food safety, sanitation, and health regulations.

Collaboration: Work closely with the General Manager, F&B Director, and event teams to execute banquets, private dining, and special events.

Qualifications:

1. Minimum 5 years of senior culinary leadership experience, preferably in luxury hotels or upscale multi-outlet operations.

2. Proven track record in menu innovation and high-volume, high-quality execution.

3. Strong business acumen with the ability to manage budgets, control costs, and meet financial goals.

4. Exceptional leadership skills with the ability to motivate and develop teams.

5. Formal culinary training from an accredited institution preferred.

6. Excellent organizational, communication, and problem-solving abilities.