Executive Chef - Le Meridien Indianapolis Hotel / Spoke & Steele Restaurant

StepStone Hospitality•Indianapolis, IN

1d•Onsite

About The Position

The beautiful and historic Le Meridien Indianapolis is currently seeking a creative and motivated leader for the position of Executive Chef at our StepStone Hospitality- managed hotel. This candidate should demonstrate excellent organizational & communication skills, a strong proficiency in multitasking, and exceptional hospitality and guest service skills. It is imperative that interested candidates understand how to be successful in both facets of our operation, with banquet and in-room dining on the hotel side, and à la carte Midwest-influenced, European-inspired fare in Spoke & Steele.

Requirements

Minimum lifting of 50 pounds.
Pushing, bending, stooping, upward reaching, manual dexterity.
Hearing, writing, typing.
Minimum pulling of 50 pounds.
Other duties may be assigned.
Must have a comprehensive knowledge of all hotel departments and functions.
Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.
Must have exceptional mathematical and computer skills.
High school education and relevant training and experience required.
Ability to timely obtain any required licenses or certificates.
CPR training required.

Nice To Haves

Additional education is preferred.
First aid training preferred.
Additional language ability preferred.

Responsibilities

Schedule all associates adhering to labor standards guidelines and maintain adequate staffing levels.
Supervise all cooking operations, including methods, portioning, and garnishing.
Assist in planning meals and developing menus.
Ensure attractive presentation of all food dishes.
Maintain health and sanitation standards.
Plan and control departmental budget, plan long-term and short-term business objectives.
Achieve budgeted revenues and expenses and maximize profitability.
Contribute to guest satisfaction perception of culinary department and other hotel departments.
Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel.
Increase the level of guest satisfaction by delivering an exceptional product through associate development.
Manage in compliance with Federal, state, local, and StepStone regulations and standards.
Maintain and correct procedures for inventory control.
Ability to accurately use various office and accounting software.
Train and develop Sous Chef and Line Leads to manage department budgets, schedule and supervise line cooks, prep. cooks, and stewards.
Interview, hire, and train associates, determine/approve pay increases, conduct performance reviews, counseling, discipline, and recommend for promotion or termination. Ensure all policies and procedures are adhered to; seek guidance from Human Resources when needed.
Formulate and implement policies and procedures, and determine when to deviate from standard policy.
Flexible to work a varied schedule due to business levels and industry demand.
Follow all safety procedures to ensure a safe working environment.
Maintain uniform and grooming standards as outlined in associate handbook and departmental training.
Direct all food production.
Develop and implement quarterly menu development for all meal periods and create customer menus for special events.
Perform with weekly invoice review.