ttg Talent Solutions
Executive Chef - Boutique Resort - Central Michigan ( relocation assistance avai
ttg Talent Solutions, Midland, Michigan, United States, 48640
Executive Chef - Boutique Resort - Central Michigan (Relocation Assistance Available)
Join ttg Talent Solutions to apply for the Executive Chef role at our boutique resort in Central Michigan. The position offers relocation assistance.
Base Pay Range $100,000.00/yr - $125,000.00/yr
Our client is seeking an experienced Executive Chef to lead all culinary operations at a full‑service hotel. The role oversees multiple outlets and banquet facilities, driving excellence in food quality, menu innovation, team culture, and cost management. The Executive Chef works closely with the Food & Beverage Director to deliver an exceptional guest dining experience and support overall hotel performance.
Qualifications
3+ years of leadership experience as an Executive Chef, Executive Sous Chef, or Chef de Cuisine in a full‑service property.
Culinary degree preferred; proven experience in similar‑size, high‑quality operations required.
Strong management, organizational, and communication skills.
Proficiency with Microsoft applications and kitchen management systems.
Demonstrated success improving culinary performance and guest satisfaction metrics.
Key Responsibilities
Lead all culinary operations, ensuring consistent, high‑quality food preparation and presentation.
Develop seasonal menus and new offerings based on guest trends and market research.
Maintain strict food safety, sanitation, and brand standards.
Manage labor, food cost, purchasing, and operating expenses to achieve budgeted goals.
Recruit, train, schedule, and mentor the culinary team; uphold hotel policies and legal compliance.
Collaborate with all departments to support guest satisfaction and hotel programs.
Represent the hotel professionally at community and industry events.
Foster a positive, team‑focused kitchen environment and provide constructive feedback to staff.
Key Skills
Strong culinary and technical skills
Time management and organizational excellence
Clear verbal and written communication
Creative problem‑solving
Attention to detail, follow‑through, and team leadership
Strong safety and sanitation standards
Work Environment & Physical Requirements
Fast‑paced hotel kitchen environment with periods of standing, walking, lifting up to 50 lbs, and working in hot or cold conditions.
Ability to operate kitchen equipment, safely handle knives, and demonstrate culinary techniques.
Frequent communication, multitasking, and movement throughout hotel departments.
Apply Please send your resume in a Word document (if possible). If you are a match, a ttg Talent Solutions Recruiter will contact you to start the interview process.
Employment Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Other
Industries: Hospitals and Health Care, Restaurants, and Food and Beverage Services
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Base Pay Range $100,000.00/yr - $125,000.00/yr
Our client is seeking an experienced Executive Chef to lead all culinary operations at a full‑service hotel. The role oversees multiple outlets and banquet facilities, driving excellence in food quality, menu innovation, team culture, and cost management. The Executive Chef works closely with the Food & Beverage Director to deliver an exceptional guest dining experience and support overall hotel performance.
Qualifications
3+ years of leadership experience as an Executive Chef, Executive Sous Chef, or Chef de Cuisine in a full‑service property.
Culinary degree preferred; proven experience in similar‑size, high‑quality operations required.
Strong management, organizational, and communication skills.
Proficiency with Microsoft applications and kitchen management systems.
Demonstrated success improving culinary performance and guest satisfaction metrics.
Key Responsibilities
Lead all culinary operations, ensuring consistent, high‑quality food preparation and presentation.
Develop seasonal menus and new offerings based on guest trends and market research.
Maintain strict food safety, sanitation, and brand standards.
Manage labor, food cost, purchasing, and operating expenses to achieve budgeted goals.
Recruit, train, schedule, and mentor the culinary team; uphold hotel policies and legal compliance.
Collaborate with all departments to support guest satisfaction and hotel programs.
Represent the hotel professionally at community and industry events.
Foster a positive, team‑focused kitchen environment and provide constructive feedback to staff.
Key Skills
Strong culinary and technical skills
Time management and organizational excellence
Clear verbal and written communication
Creative problem‑solving
Attention to detail, follow‑through, and team leadership
Strong safety and sanitation standards
Work Environment & Physical Requirements
Fast‑paced hotel kitchen environment with periods of standing, walking, lifting up to 50 lbs, and working in hot or cold conditions.
Ability to operate kitchen equipment, safely handle knives, and demonstrate culinary techniques.
Frequent communication, multitasking, and movement throughout hotel departments.
Apply Please send your resume in a Word document (if possible). If you are a match, a ttg Talent Solutions Recruiter will contact you to start the interview process.
Employment Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Other
Industries: Hospitals and Health Care, Restaurants, and Food and Beverage Services
#J-18808-Ljbffr