Join our Team as an Executive Chef! at Crowne Plaza Lansing

Lansing, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

0.0

Posted On

05 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Culinary Leadership, Inventory Management, Menu Planning, Costing and Documentation, Team Mentoring, Staff Coaching, Food Safety Standards, Budget Forecasting, Event Coordination, Customer Service, Basic Mathematics, Computer Literacy, Organizational Skills, Detail Orientation

Industry

Hospitality

Description

Description Job Overview: Are you a culinary leader ready to make an impact? We’re seeking an executive chef to direct our kitchen operations, ensuring food preparation, quality standards, and inventory functions meet our hotel’s goals. If you have a passion for culinary excellence and a knack for team management, we want you on our team! Why Join Us? We offer a competitive benefits package to our employees, including: Medical/Dental/Vision Insurance Vacation Time & Personal Days Paid Holidays & Sick Leave Pet Bereavement Leave Footwear Reimbursement Policy $20,000 Life Insurance Policy Holiday Bonus Travel Benefits at IHG® Hotels & Resorts Worldwide Friends and Family Rate at Crowne Plaza Lansing Retirement Plan with Company Match (Benefits eligibility varies based on position, employment status, and length of service.) Key Responsibilities: Complete forecasts, plans, and departmental production reports for management. Maintain accurate costing and documentation for all dishes prepared and sold. Oversee appropriate par levels for food items. Manage daily kitchen activities, planning and assigning work while setting performance goals for associates. Provide mentoring, coaching, and constructive feedback to enhance team performance. Foster teamwork and quality service through daily communication with other departments. Collaborate with sales, catering, and banquet staff to ensure successful events. Address customer questions and issues related to kitchen services. Assist the Director of Food and Beverage with menu planning. Engage with guests and fellow associates to create a welcoming environment. Ensure menu items are prepared and presented according to established recipes and standards. Maintain security and proper storage of food, beverage products, and kitchen equipment. Ensure kitchen equipment and storerooms are regularly cleaned and in operational condition. Adhere to governmental regulations, brand standards, and hotel policies. May also serve as manager on duty. If you’re ready to lead a dynamic kitchen team and create memorable dining experiences, apply today! Let’s cook up something great together! Requirements Specific job knowledge, skills, and abilities: Frequently communicate with individuals inside and outside the Company to exchange accurate information. Frequently operate a computer and other office equipment, such as a photocopier, telephone, and computer printer. Knowledge of the culinary department, its services and facilities. Ability to be detailed oriented and organized. Frequent use of basic math skills. Physical demands: Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possibly for 4 hours at a time. Ability to exert well-paced mobility for up to 10 hours in length in a limited space. Ability to position self to fulfill cleaning tasks. Frequently lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis, and maneuver carts and equipment weighing up to 250. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to review the job or to require that other or different tasks be performed as assigned. All job requirements are subject to possible revision to reflect changes in the position requirements or to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a threat or risk to the health and safety of themselves or other employees. This position description in no way states or implies that these are the only duties which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within the guidance and compliance with Federal and State laws). Continued employment remains on an “at-will” basis. We are an equal opportunity employer and welcome applicants from all backgrounds.

Responsibilities

Direct kitchen operations to ensure food quality, inventory control, and adherence to hotel goals. Lead and mentor the culinary team while collaborating with other departments to ensure successful dining and event experiences.