Job ID: 206923409

Job Summary
Employment Type
Full Time
Years Experience
5 - 10 years
Salary
$60k+ Annual
Bonus/Commission
Yes
Job Description

Executive Chef

Crowne Plaza Cleveland Airport/Tavolo72-Middleburg Heights, OH

 

Radius Hospitality, a leading, progressive, award-winning hospitality management company, is currently searching for an Executive Chef for its’ Crowne Plaza Cleveland Airport/Tavolo72 in Middleburg Heights, OH. This is an award-winning property, with an exceptional restaurant and over 10,000 sf of flexible meeting space. This property has consistently maintained some of the highest ratings in the Crowne Plaza brand for its’ quality of F&B. Due to promotion, we are searching for the right candidate to replace the current executive chef, who has led a very stable culinary team for the past 3 years.

 

The ideal candidate will have honed their skills in a fast-paced kitchen environment, leading teams that embrace their collaborative management style. This candidate will understand what makes a culinary operation successful-high quality food, impeccable guest service, laser-focused cost control and a team-oriented management style. Both hotel and free-standing restaurant experience is preferred.

 

If you are an Executive Chef who is passionate about the quality of their food, is not content accepting the status quo, has the proven ability to direct their team to outstanding results-send your resume for immediate consideration.

 

 

 

Key Responsibilities of the Executive Chef:

 

  • Supervises food preparation, cost containment, BOH labor control, food inventories, portion control menu planning, recipe development, planning kitchen budget, BOH cleanliness.
  • Oversees job methods and cooking standards to maintain a high quality of food and service.
  • Adheres to, Implements and develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes and formulas.
  • Develops new cooking methods for improvement of cuisine; keeps abreast of new developments in food and equipment.
  • Oversees interviewing and hiring of applicants for employment; along with training program; and sets work schedules and job requirements.
  • Assists in preparing inventories, budget forecast and may revise work schedules for each week; report on daily labor performance, absenteeism and accidents.
  • Completes market lists; ordering of necessary items and inspect foods during order receiving.
  • Assists line cooks, prep cooks and dishwashers as needed to control labor and during peak hours.
  • Works with other departments to coordinate functions.
  • Regular and reliable attendance.
  • Incorporates safe work practices in job performance.
  • Maintains a professional and collaborative relationship with all managers and associates.
  • Reports directly to the General Manager

 

 

Minimum Qualifications for the Executive Chef:

 

-Culinary arts degree from an accredited school is preferred.

-A minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, saute/fry cook and expediter and 3 to 5 years of experience in a high-volume, high-end hotel as an Executive Chef.

-Experience in both corporate run and independent establishments preferred.
-Proven Management of Food & Beverage Kitchen Operations at a high-volume property.
-Must have Food Safety and Sanitation Training (ServeSafe Certification).
-Possess knowledge of accepted sanitation standards and applicable health codes.

-Must be able to communicate clearly with managers, kitchen team and FOH personnel and guests.

-Ability to perform basic math calculations and understand finances and cost management

-Ability to manage a large team while delegating tasks and ensuring the tasks are getting done efficiently

-Be able to work in a standing position for long periods of time (up to 10 hours).

-Be able to reach, bend, stoop and frequently lift up to 50 pounds.

-Must have the stamina to work an average of 50-60 hours per week.

-Regular attendance is required.

 

This job description and requirements is not a comprehensive overview of the position. Additional responsibilities may be added, at the discretion of corporate management, as necessary to successfully fulfill this role.

 

This is a HANDS-ON working position and the Executive Chef is expected to be on-site and work a flexible schedule including mornings, evenings, weekends and Holidays.

 

Compensation: $55,000-$65,000 with quarterly bonus.

 

Benefits: Health, dental, vision plans with company contribution, paid vacation, personal/sick days

 

 

 

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COMPANY OVERVIEW

Crowne Plaza Cleveland Airport (Radius Hospitality)

Hospitality expertise provided with integrity.

Whether you seek an owner-operator partner, hospitality management services, or professional consulting on matters ranging from development, construction or renovations to receivership, Radius Hospitality Group is your answer. We afford you years of experience in every facet of the hospitality...

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