The Henry Hotel - Autograph Collection
Executive Chef - The Henry Hotel, Dearborn, MI
The Henry Hotel - Autograph Collection, Dearborn, Michigan, United States, 48120
Executive Chef – The Henry Hotel, Dearborn, MI
Join the team of the award‑winning The Henry Hotel – an Autograph Collection hotel offering contemporary cuisine, premium amenities and an artistic, modern atmosphere. Pay and Benefits
Base salary range: $85,000 / yr – $105,000 / yr Full‑time, permanent position Comprehensive benefits package: Medical/Dental/Vision, 401(k) with company match, paid vacation and holidays, employee assistance program, flexible work schedule, life insurance, parental leave and two‑tier room rate discounts across the portfolio. Additional perks: employee discounts, flexible spending account, third‑party movie tickets and attraction passes, reduced room rates. Job Purpose
Plan and manage all kitchen operations, including procurement, production, preparation and presentation of food, in a safe, sanitary environment that meets hotel, corporate, franchise and regulatory standards while delivering high‑quality, profitable menu items. Core Responsibilities
Lead long‑term and day‑to‑day kitchen operations, recommending menu and procedural changes to improve quality and profitability. Develop, recommend and oversee the department’s budget; analyze and control food and labor costs within approved limits. Develop and implement menus, and maintain accurate production records, pars and standard recipes. Plan banquet events and coordinate catering services to exceed guest expectations. Maintain sanitation and safety of the kitchen, equipment and storage areas in compliance with federal, state, corporate and franchise standards. Recruit, train, mentor, evaluate and, when necessary, terminate staff; conduct performance reviews and salary negotiations. Prepare all dishes to brand and company standards, ensuring consistency and guest satisfaction. Prepare daily requisitions for supplies and manage inventory, including proper receipt, storage and use of food and materials. Inspect and control portion sizes and storage conditions to maintain quality standards. Monitor maintenance issues and report promptly. Maintain positive guest relations and respond promptly to guest feedback. Actively participate in long‑range planning, hotel programs and staff committees. Qualifications
High school diploma or equivalent; post‑secondary culinary education preferred. Minimum of 5 years of kitchen experience in a 4‑ or 5‑star hotel or resort, with familiarity in Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. Proven leadership and budget management skills. Strong communication and interpersonal skills. Physical ability to stand, lift up to 50 lb and move within a busy kitchen environment. Physical and Technical Requirements
Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must read and write to facilitate the communication process; excellent written and verbal communication skills. Ability to physically lift and handle up to 50 lb, push and pull carts up to 250 lb, and move equipment in a moderate to high‑temperature kitchen environment. Must be able to stand, walk, sit, bend, stoop, squat and lift for up to 4 hours in length. Requires manual dexterity to use and operate all necessary kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.). Must possess and maintain any government required licenses, certificates or permits. Additional Attributes
Passion for people, service and hospitality. Strong problem‑solving, reasoning and training abilities. Flexible schedule including nights, weekends and holidays. Equal Employment Opportunity Statement
The Henry Hotel is an Equal Opportunity Employer. The hotel complies with all applicable federal, state and local laws and policies. Candidates are evaluated solely on the basis of merit, qualifications, experience, a governing policy and designee requirements. The Henry Hotel is dedicated to providing a discrimination‑free work environment for all employees and applicants.
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Join the team of the award‑winning The Henry Hotel – an Autograph Collection hotel offering contemporary cuisine, premium amenities and an artistic, modern atmosphere. Pay and Benefits
Base salary range: $85,000 / yr – $105,000 / yr Full‑time, permanent position Comprehensive benefits package: Medical/Dental/Vision, 401(k) with company match, paid vacation and holidays, employee assistance program, flexible work schedule, life insurance, parental leave and two‑tier room rate discounts across the portfolio. Additional perks: employee discounts, flexible spending account, third‑party movie tickets and attraction passes, reduced room rates. Job Purpose
Plan and manage all kitchen operations, including procurement, production, preparation and presentation of food, in a safe, sanitary environment that meets hotel, corporate, franchise and regulatory standards while delivering high‑quality, profitable menu items. Core Responsibilities
Lead long‑term and day‑to‑day kitchen operations, recommending menu and procedural changes to improve quality and profitability. Develop, recommend and oversee the department’s budget; analyze and control food and labor costs within approved limits. Develop and implement menus, and maintain accurate production records, pars and standard recipes. Plan banquet events and coordinate catering services to exceed guest expectations. Maintain sanitation and safety of the kitchen, equipment and storage areas in compliance with federal, state, corporate and franchise standards. Recruit, train, mentor, evaluate and, when necessary, terminate staff; conduct performance reviews and salary negotiations. Prepare all dishes to brand and company standards, ensuring consistency and guest satisfaction. Prepare daily requisitions for supplies and manage inventory, including proper receipt, storage and use of food and materials. Inspect and control portion sizes and storage conditions to maintain quality standards. Monitor maintenance issues and report promptly. Maintain positive guest relations and respond promptly to guest feedback. Actively participate in long‑range planning, hotel programs and staff committees. Qualifications
High school diploma or equivalent; post‑secondary culinary education preferred. Minimum of 5 years of kitchen experience in a 4‑ or 5‑star hotel or resort, with familiarity in Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. Proven leadership and budget management skills. Strong communication and interpersonal skills. Physical ability to stand, lift up to 50 lb and move within a busy kitchen environment. Physical and Technical Requirements
Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must read and write to facilitate the communication process; excellent written and verbal communication skills. Ability to physically lift and handle up to 50 lb, push and pull carts up to 250 lb, and move equipment in a moderate to high‑temperature kitchen environment. Must be able to stand, walk, sit, bend, stoop, squat and lift for up to 4 hours in length. Requires manual dexterity to use and operate all necessary kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.). Must possess and maintain any government required licenses, certificates or permits. Additional Attributes
Passion for people, service and hospitality. Strong problem‑solving, reasoning and training abilities. Flexible schedule including nights, weekends and holidays. Equal Employment Opportunity Statement
The Henry Hotel is an Equal Opportunity Employer. The hotel complies with all applicable federal, state and local laws and policies. Candidates are evaluated solely on the basis of merit, qualifications, experience, a governing policy and designee requirements. The Henry Hotel is dedicated to providing a discrimination‑free work environment for all employees and applicants.
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