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Executive Chef
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Ambassador Hotel, Milwaukee
Milwaukee, WI (In Person)
$60,000 Salary, Full-Time
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Job Description
Executive Chef Ambassador Hotel, Milwaukee - 2.0 Milwaukee, WI Job Details Full-time From $60,000 a year 17 hours ago Benefits Health insurance Dental insurance Paid time off Flexible schedule Referral program Food provided Qualifications Culinary experience Inventory management ServSafe Cost control Menu planning Team management Kitchen management Menu costing Food safety Hotel experience Full Job Description Overview We are seeking an Executive Chef to lead our culinary team and oversee all aspects of food production and kitchen management. The ideal candidate will have extensive experience in kitcehn management, along with a strong background in food safety and hospitality. As the Executive Chef, you will be responsible for menu planning, inventory management, and ensuring the highest standards of food quality and presentation. Duties Lead and manage the kitchen staff, fostering a collaborative and efficient work environment. Oversee all food preparation and production processes to ensure quality and consistency. Develop menus that reflect current culinary trends while meeting dietary needs. Manage inventory control to minimize waste and optimize food costs. Ensure compliance with food safety regulations and maintain a clean, organized kitchen. Hire, train and mentor kitchen staff in cooking techniques, food handling, and safety practices. Coordinate with front-of-house management to ensure seamless service during events and peak times. Supervise banquet food service operations, including menu planning for special events. Maintain high standards of presentation for all dishes served. Collaborate with suppliers to source high-quality ingredients. Qualifications Proven experience as an Executive Chef or in a similar leadership role within the food industry. Strong background in hotels is highly desirable. Excellent culinary skills with a focus on food preparation, cooking techniques, and presentation. Demonstrated ability in team management and leadership within a fast-paced kitchen environment. Experience in menu planning, inventory management, and cost control strategies. Knowledge of food safety regulations and best practices for kitchen operations. Strong communication skills to effectively interact with staff and management. ServeSafe Manager certification Ability to work flexible hours including evenings, weekends, and holidays as needed.