Executive Chef

Charlestowne Hotels•Milwaukee, WI

18d

About The Position

Hotel Laureum is a 35-room-and-suite, ultra-luxury independent hotel scheduled to open in Milwaukee in Summer 2027. The hotel reimagines a historic Georgian Revival landmark founded in 1898 as a gathering place for scholars and civic leaders. Its positioning, “The Gracious Scholar,” blends confident refinement, intellectual curiosity, anticipatory service, and genuine Midwestern warmth. The Executive Chef directs food ordering, preparation, production, and control for all hotel food outlets and banquet facilities. The role is responsible for the quality, consistency, and improvement of the food product, as well as department personnel, operating expenses, profit and loss, and performance against business projections. The Executive Chef contributes to hotel-wide programs and continuous improvement, represents the hotel in the community and industry, and works collaboratively across departments. The position reports to the Food and Beverage Manager and ultimately to the General Manager.

Requirements

At least 3 years’ experience as an Executive Chef, Executive Sous Chef, or CDC.
Management experience.
Experience at properties of similar size and quality.
Proficiency in Microsoft applications.
Verifiable record of improving measurable Food Department metrics and guest satisfaction.
Clear and concise written and verbal communication skills.
Excellent service and communication skills.
Strong technical, time management, and organizational skills.
Computer and telephone skills.
Excellent listening skills and exceptional attention to detail in follow-up.
Excellent safety and sanitation skills.
Creative problem-solving skills.
Basic mathematical skills.

Nice To Haves

Experience at a full-service property.
Graduation from an accredited culinary school program.

Responsibilities

Direct food ordering, preparation, production, and control for all food outlets and banquet facilities.
Enhance the food product presented to guests and recommend changes that respond to current and anticipated marketplace and guest needs.
Use market research to develop new products.
Maintain food quality and ensure consistency in food delivery and standards.
Support team goals and measure effectiveness through the hotel’s Food & Beverage profit and service performance.
Select, train, and develop department personnel.
Exercise hiring and termination discretion within hotel policies.
Oversee divisional matters related to federal, state, and local employment and civil rights laws.
Control the factors that determine profit and loss, manage major operating expenses, set margins, and manage the business against projections.
Participate in, support, and make recommendations for ongoing hotel programs and continuous improvement.
Represent the hotel professionally in community and industry organizations and events.
Collaborate with other departments, provide constructive feedback, and serve as a leader and role model to employees.