Executive Chef

at  Westin Cleveland

About Us: The Westin Cleveland is a stunning 484 room hotel located in the heart of downtown Cleveland, around the corner from the Rock and Roll Hall of Fame, Great Lakes Science Center and Cleveland Convention Center. For sports lovers, the FirstEnergy Stadium and Rocket Mortgage Field House Arena are less than a mile away. This beautiful property features refined spaces highlighting dynamic works from local artists adding a touch of class and sophistication to our hotel lobby. Here at The Westin Cleveland, we are looking for individuals who have a passion for outstanding service. We strive to create an experience where the guests come back because of the excellence and family feel. We want you to be a part of Cleveland’s history! Don’t meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you’re excited about this role but your experience doesn’t align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview:
Come join our team as the leader of The Westin Cleveland Downtown culinary team. Responsible for all food being provided to our guests and employees. As a leader and key contributor to the team, foster a positive work enviornment and develop policies and proceedures to exceed the Westin Standards and requirements of our owner. Develop an excellent team from leaders to employee, in a vibrant city property supporting both leisure and group business. Contribute to our weekly meetings and partner closely with our front of house Food and Beverage team and our Banquets team. Continually review quality ensuring standards are maintained and create pride in our hotel to guests traveling on leisure or business from all over the country and the world.

Responsibilities:

• Have a positive attitude, bringing forward the best out of the team and embracing new challenges each day.
• Take pride in the food quality provided to our guests and employees. Continually innovate to make it better.
• Direct the day to day operations of all areas of the kitchen including our Restaurant Masa & Agave, in-room dining, banquets, stewarding, and purchasing requirements.
• Be an effective people leader of the culinary team in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.
• Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, implement and manage the department’s budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Execute and promote a safe workplace at all times - embrace our Accident Prevention Program to minimize liabilities and related expenses.
• Have excellent attendance and always lead from the front.
• Perform any other job related duties as assigned or required by virtue of your position.

Qualifications:

• Two+ years of post high school education, culinary education is desirable.
• Five+ years of employment in a related leadership position.
• Understands how to keep costs under control with the ability to provide excellent quality and creativity to our food experience.
• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or 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 to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Benefits:
HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you!
For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our ‘YouDecide’ and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status.
Work today, get paid today! We proudly partner with DailyPay, a voluntary benefit that allows our associates access to their earnings when they want them.
HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics

• Have a positive attitude, bringing forward the best out of the team and embracing new challenges each day.
• Take pride in the food quality provided to our guests and employees. Continually innovate to make it better.
• Direct the day to day operations of all areas of the kitchen including our Restaurant Masa & Agave, in-room dining, banquets, stewarding, and purchasing requirements.
• Be an effective people leader of the culinary team in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.
• Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, implement and manage the department’s budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Execute and promote a safe workplace at all times - embrace our Accident Prevention Program to minimize liabilities and related expenses.
• Have excellent attendance and always lead from the front.
• Perform any other job related duties as assigned or required by virtue of your position