Executive ChefJob LocationsUS-OH-CincinnatiRequisition ID2024-45260CategoryCulinary and StewardingPosition TypeRegular Full-TimeFLSA StatusExemptLocation NameThe Westin CincinnatiAbout UsFew earn the chance to offer exceptional quality service due in part to the longevity of those who join our team. Associate's average over a decade of experience with The Westin Cincinnati rating us above our regional area in associate satisfaction within HEI Hotels & Resorts as a great place to work. Compensation ranks us as very competitive in the downtown market with a full scale of health & welfare benefits. Paid days off for vacation and sick time along with holiday pay is available. The 401(k) retirement plan has company based matching contributions. And being a well-known global brand allows you be part of the largest hotel company in the world with access to over 30 brands in total using our generous hotel discount program. At Westin, discover a place where you are given a choice, not just to get up, but to rise.Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization!We value U.S. military experience and invite all qualified military candidates to apply.OverviewPlan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.ResponsibilitiesDirect the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.Comply with attendance rules and be available to work on a regular basis.Perform any other job related duties as assigned.QualificationsTwo+ years of post high school education, culinary education is desirable.Five+ years of employment in a related position.Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and b