Job Description

Job Description

Step into a place where hospitality feels personal and every detail matters. From Birdie’s, our lively rooftop restaurant with stunning views of downtown Fort Wayne, to our welcoming coffee bar and Arbor, our refined lobby restaurant, every space is crafted to create memorable experiences. Add to that our elegant banquet and event spaces, where celebrations and milestones come to life, and you’ll find a workplace that’s as dynamic as it is inspiring.

If you’re passionate about hospitality, thrive in a fast-paced, guest-focused environment, and want to be part of a team that takes pride in creating unforgettable moments, The Bradley Hotel is the place for you.

If you are an experienced Chef, if you enjoy putting your creativity to work, and you enjoy the culinary impact you make on guests from all over the world, then we want you!

The ideal candidate should be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. 

Your Role:

• You will create menus which reflect seasonal availability based on the concept of the restaurant, as well as a food & beverage merchandising programs for grab & go or any other food retail element in the hotel.
• You will analyze menus and procedures to improve profit and quality 
• You will have your fingers on the pulse of trends, making changes based on guest needs, the hotel’s guest mix, and industry trends.
• You will be creative in developing daily, seasonal, and special event menus to enhance the guest experience.
• You will forecast purchases and maintain food cost to align with budget.
• You will be the leader in safety, efficiency, and sanitary production.
• You will develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met
• You will monitor all activities of Stewarding department and personnel.
• You will enhance the skills of your team by designing training and development plans
• You will work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards.
• You will create an amenity program that reflects the hotel and its environment. A creative solution with a wow factor
• You are the leader of culture, “One Team” all employees feel empowered to assist any guests of the Hotel.
• You will maintain clear communication with the General manager, Corporate Director of F&B and Human resources department.

Additional Job Duties:

• Eight to ten years of experience as an Executive Chef at a reputable hotels or resorts
• Extensive menu development and menu costing experience
• Five + years of experience in multi-outlet food production management
• Outstanding communication skills, delegation, and abilities to have a vison for the culinary team.
• A hands-on working position with in-depth knowledge and skill in all aspects of food production to ensure proper training.
• Be a mentor and a coach to maintain employee retention.

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