Executive Chef | DoubleTree by Hilton Neenah

Overview

Lead kitchen operations, menu development, team management, and financial performance.

Key Responsibilities

• financial management
• kitchen ops
• team management
• guest experience
• menu innovation
• food safety

Tasks

-Financial Leadership: Collaborate with hotel leadership to set and achieve aggressive short- and long-term financial goals for the Food & Beverage Department, with a focus on cost controls and profitability. -Kitchen Operations: Take full ownership of the kitchen’s day-to-day operations, from food ordering and inventory to menu development and quality assurance. -Manage & Develop Your Team: Oversee all hiring, training, scheduling, and performance management for kitchen staff. Foster an environment of teamwork, recognition, and professional growth. -Guest Satisfaction: Ensure that every guest enjoys a memorable dining experience by maintaining high culinary standards and swiftly resolving any guest feedback or concerns. -Develop & Mentor: Establish, train, and uphold culinary standards and safety procedures. Inspire and guide your kitchen team to perform at their highest potential. -Lead a kitchen that values innovation and creativity. You’ll have the opportunity to shape the menu and culinary direction. -Master the Menu: Maintain complete knowledge of all menu items, ingredients, pricing, and beverage offerings—empowering your team to consistently deliver exceptional food and service. -Lead Culinary Excellence: Ensure that all food preparation, handling, and storage meet state health regulations, hotel standards, and our high culinary expectations.

Requirements

• bilingual
• leadership
• culinary
• food safety
• inventory
• certification

What You Bring

-Bilingual a Plus: Fluency in English and Spanish is a bonus. -Detail-Oriented: Ability to interpret safety rules, procedure manuals, and B.E.O.’s, ensuring that kitchen operations always run smoothly and safely. -Leadership Skills: The ability to manage, train, and motivate a diverse team while ensuring top-notch performance and maintaining a positive work environment. -Culinary Mastery: Comprehensive knowledge of kitchen operations, food safety, and quality standards. Familiarity with cost controls, inventory management, and menu development is essential. -Communication: Strong communication skills to collaborate effectively with guests, staff, and management. -Proven Experience: At least 5 years in a senior culinary role, such as Executive Chef or Head Chef, with a track record of leadership and excellence in food production. -Education & Certification: High school diploma or equivalent is required; formal culinary training or apprenticeship is strongly preferred. Safe food handling certification is a must.

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Benefits

-You will be joining a group of passionate professionals dedicated to creating exceptional guest experiences. -Competitive salary ($60,000 – $80,000 annually, commensurate with experience, education, and certifications) and bonus potential, along with excellent benefits.

About Shaner Hotels

-Shaner Hotels is a family-owned company with a rich history in the hospitality industry. -Focuses on hotel ownership, management, and development across the United States. -Operates a diverse portfolio of hotels, including major global brands and independent properties. -Known for expertise in transforming underperforming properties into successful operations. -Business model includes long-term investments with a focus on profitability and asset appreciation. -Strong presence in the upscale and select-service hotel segments. -Projects often involve extensive renovations, brand conversions, and strategic expansions. -Standout in the industry with a hands-on management approach. -Prides itself on deep industry relationships and ability to adapt to market trends.

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