The Chef is the Name and Face of all culinary functions of the hotel, responsible for creating excitement, inspiration, and direction for all F&B FOH and BOH associates, ensuring the best in industry experiences in all outlets and group occasions utilized by guests.

The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served, including any associate or vendor feeding, which encompasses ordering, preparing, marketing, and executing all recipes. This role also involves managing all costs associated with the profitability of the Food and Beverage Department and adhering to all food safety and sanitation regulations.

Responsibilities include:

• Developing and representing all Food, Beverage, and Service of the Department, creating a culture with continuous learning and training, emphasizing high quality, fresh ingredients, and utilizing seasonal techniques appropriate for each outlet or event.
• Interviewing, hiring, training, and managing all culinary staff.
• Having knowledge of all current local health department, Corporate HACCP, Food Safety SOPs, and Federal Guidelines.
• Organizing, overseeing, and managing all food prep operations in daily operations.
• Creating all menus, recipes, use records, and menu implementation execution list and timelines.
• Developing each kitchen brigade and station assignments following the WLW SOPs and directives.
• Supporting the Sales Department, E.M., and outlet FOH in the Food and Beverage marketing and sales programs.
• Executing all accounting procedures required, including F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques.
• Mentoring all associates for career development and advancement.

Competencies: Analytical Skills, Strategic Skills, Pragmatism, Leading Edge, Adaptability, Selecting A Players.

Working Conditions: 60% Cerebral and 40% Physical.

• Medical, Dental, and Vision Insurance.
• Short- and Long-Term Disability and Life Insurance.
• Employee Assistance Program (EAP).
• 401(k).
• Paid Time Off to include Vacation, Holidays, & Sick Leave.
• Tuition Reimbursement.
• Complimentary and Discounted Rooms.

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1, etc.
• All Cooking and preparation equipment.
• All stewarding cleaning and maintenance equipment.
• Basic Human Resources Skills and Knowledge.
• Basic Sales Skills and Technique Knowledge.