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Executive Chef


Crowne Plaza


At the Crowne Plaza we want our guests to feel able to do their best, achieve their goals and be recognized for their success. To help them, we need you to stay One Step Ahead:
- Create confidence by being an expert at what you do; by acting and looking the part and adapting your style to match your guests' pace in all you do.
- Encourage success by supporting and respecting your guests and their goals; by recognizing them and making them feel valued and important and offering thoughtful choices to help them feel restored and balanced.
- Make it happen by being perceptive to your guests' needs; by taking ownership for getting things done and working seamlessly with others to help guests be successful.

Located at the Crowne Plaza hotel, the Executive Chef has the following tasks and duties:

Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
Complete forecasts, plans and departmental production reports for management.
Participate in the preparation of the hotels annual budget and the setting of departmental goals.
Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members.
Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations.
Ensure staff have the tools, training and equipment to carry out job duties.
Promote teamwork and quality service through daily communication and coordination with other departments.
Assist sales, catering and banquet staff with banquets, parties and other special events.
Recommend and/or initiate salary, disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.
Solicit guest feedback to improve food and presentation quality.
Assist with addressing customer questions and issues relating to kitchen services.
Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc.
Ensure that all menu items are prepared and presented according to established recipes and standards.
Develop menu design and concepts for all food and/or bar outlets and catering events.
Monitor competitor and industry trends.
Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment.
Replenish supplies in a timely manner and minimize waste and pilferage.
Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.

Perform other duties as assigned. May also serve as manager on duty.


Completion of a degree or certificate in Culinary Arts and five years of experience as a chef, with at least one year in a supervisory capacity or equivalent combination of education and culinary/kitchen operations experience.
Must speak local language(s).

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

The Al J. Schneider Co. provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, the Al J. Schneider Co. complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.



Work Schedule

Other — Must be able to work weekends, holidays, and evenings.




Benefits may include 401k, paid holidays, discounts on hotel rentals, discounts on local attractions, health insurance, and free daily meals. These benefits may require the employee to be in their position for a set period of time before they come into effect.

Required Education

Bachelor Degree

Work Location

Louisville — Crowne Plaza - Louisville Airport

Application Process

Please apply online at the following link: https://cplouisville-ajshotels.icims.com/jobs/1885/executive-chef/job

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