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Executive Chef

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POST DATE 8/25/2016
END DATE 10/24/2016

HPH Hospitality Batesville, IN

Company
HPH Hospitality
Job Classification
Full Time
Company Ref #
hc.265904
AJE Ref #
575980537
Location
Batesville, IN
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

APPLY
Property Description This a once in a life time opportunity to be part of the reopening of Indiana's most famous historical hotel and restaurant, The Sherman House. Halfway between Cincinnati and Indianapolis, the property has long been a destination and South Eastern Indianas most favorite stopover for at least a century. We are looking for entrepreneurial-minded executive chef with interest in joining our business team for long-term branding and growth. The Sherman House dates back to 1852 and closed only once in January 2015 when its owner put it up for sale. Our company, HPH Hospitality, purchased the property and we are completely renovating and upgrading into a beautiful historical hotel (22 boutique rooms), restaurant, meeting and banquet space and adding a completely new bar with plans to add a beer garden, pub, brewery and more in 2017. Come be part of a dynamic and team-oriented company today. This is the opportunity you've been waiting for. We offer a relocation program, incentive plan and customized benefits package to be negotiated as part of the hiring process for the right person. Responsibilities include Refashion, update and restock existing kitchen as part of our renovation plans. Help create and set the tone of all we do. Create and implement initial menus, provide routine menu changes and create specials for different dining experiences corresponding to the different outlets on the property. Dont just follow the trends, make the trends by creating your own style and brand. Provide unique culinary experiences for travelers as well as large local market. Be our celebrated ambassador; participate in and help develop special events. Help develop and implement organizational policies and procedures. Review and analyze monthly results and devise solutions for action to remedy issues that are outside our goals and vision. Ensure appropriate action taken. Collaborate with Director of F&B to control costs, maximize profits, address complaints and resolve problems. Provide item presentations to delight guests, provide consistency, train staff and ensure quality at all times. Participate in the hiring, training, scheduling, supervising, encouraging and counseling of all culinary associates. Conduct food inventory; ensure staff can address all potential guests inquiries as to the preparation and ingredients of menus Develop and maintain preferred vendor relationships for food and kitchen supplies. Work with all Food and Beverage department managers to maintain communication of kitchen, restaurant and banquet needs. Attend department and property meetings as needed. Complete special projects as requested. Work with a uniquely experienced and international team.