Wurzak Hotel Group is currently seeking an experienced and dynamic Executive Chef to join our team at Sheraton Valley Forge. As the Executive Chef, you will be responsible for overseeing all aspects of the culinary operations within our hotel, including the main restaurant and banquet facilities. You will have the opportunity to bring your creativity, leadership, and passion for food to our team and help us continue to provide exceptional dining experiences for our guests.
The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

Essential Functions

• Oversee and manage the entire culinary team, including hiring, training, and scheduling
• Develop menus and create new and innovative dishes for our main restaurant, as well as for banquets and events
• Ensure all food is prepared and presented according to quality and presentation standards
• Collaborate with other departments, such as sales and events, to coordinate and execute large-scale events and banquets
• Monitor and control food and labor costs, while maintaining high-quality standards
• Maintain and update all necessary food safety and sanitation procedures
• Continuously train and mentor team members to maintain a high level of performance
• Keep up to date with industry trends and use this knowledge to improve our culinary offerings
• Handle any guest complaints related to food quality or service promptly and professionally

Qualifications
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.

EDUCATION AND EXPERIENCE

• Minimum of 5 years of experience as an Executive Chef in a high-volume establishment
• Bachelor’s degree in culinary arts or related field preferred
• Strong knowledge of different cooking techniques, menu development, and food trends
• Excellent leadership and communication skills
• Ability to work in a fast-paced and demanding environment
• Flexibility to work weekends and holidays as needed
• Knowledge of food safety and sanitation regulations
• Ability to lift up to 50 lbs. and stand for extended periods of time

Compensation and Benefits

• Competitive Salary
• Paid Time Off
• Medical, Dental, Vision health insurance
• Robust supplemental insurance for Life, AD&D, Pets, legal and more
• Wellness programs for mental, physical, and financial wellness
• Hotel and travel discounts
• Generous retirement/401k benefits
• Education and professional development

• Oversee and manage the entire culinary team, including hiring, training, and scheduling
• Develop menus and create new and innovative dishes for our main restaurant, as well as for banquets and events
• Ensure all food is prepared and presented according to quality and presentation standards
• Collaborate with other departments, such as sales and events, to coordinate and execute large-scale events and banquets
• Monitor and control food and labor costs, while maintaining high-quality standards
• Maintain and update all necessary food safety and sanitation procedures
• Continuously train and mentor team members to maintain a high level of performance
• Keep up to date with industry trends and use this knowledge to improve our culinary offerings
• Handle any guest complaints related to food quality or service promptly and professionall