Executive Chef

The Executive Chef will play a defining role in shaping The Historian Hotel’s culinary identity, building and developing an exceptional culinary team, and delivering dining experiences that reflect the character of the hotel and its connection to Madison. Compensation: $95,000 to $110,000 per year plus bonus Executive Chef The Historian Hotel | Madison, Wisconsin Position Summary The Executive Chef is the culinary leader of The Historian Hotel, responsible for the vision, execution, and overall performance of the hotel’s culinary operation. This position provides strategic and hands‑on leadership across all food preparation and culinary support areas, ensuring exceptional food quality, operational efficiency, profitability, and memorable guest experiences. The Executive Chef leads, develops, and inspires the culinary team while establishing a culture of creativity, consistency, accountability, and hospitality. Working closely with the Director of Food & Beverage, General Manager, and hotel leadership team, this role develops and executes culinary programming that supports the identity of The Historian Hotel while achieving established financial, operational, and guest satisfaction goals. What’s in it for you… Insurance enrollment available from DAY 1! Paid time off available from DAY 1! Holiday pay available from DAY 1! 401(k) enrollment after 30 days! Hotel and travel discounts at worldwide destinations! Professional development and promotion opportunities! The impact you’ll make… As Executive Chef, you’ll have the opportunity to help define the culinary identity of The Historian Hotel. You’ll lead the kitchen with creativity and purpose, develop a talented culinary team, and create dining experiences that become a memorable part of the guest experience. From menu development and daily restaurant operations to special events and financial performance, your leadership will influence both the culture of the culinary team and the success of the hotel. Supervisory Responsibilities As a member of the hotel leadership team, the Executive Chef provides direction, development, and accountability for the culinary organization, including: Sous Chef Cooks and culinary team members Essential Duties & Responsibilities Lead all culinary operations for the hotel, including breakfast, lunch, dinner, banquets, events, and other food and beverage programming. Develop creative, relevant, and financially responsible menus that complement the hotel’s positioning and overall guest experience. Create and maintain recipes, recipe cards, build cards, preparation standards, and plating specifications to ensure consistency and quality. Establish and maintain exceptional standards for food quality, presentation, flavor, portioning, and perceived value. Ensure all recipes and culinary standards are executed accurately and consistently. Oversee daily food preparation and ensure all outlets, events, and functions are properly prepared and supported. Maintain a visible presence throughout culinary operations and engage with guests to understand their experience, respond to feedback, and exceed expectations. Recruit, train, coach, develop, and inspire culinary leaders and team members while creating a culture of accountability and continuous improvement. Establish clear performance expectations and provide regular coaching, feedback, recognition, and development opportunities. Conduct regular culinary department meetings and pre-shift communications to ensure alignment across the team. Develop culinary schedules that provide appropriate staffing levels while achieving established labor targets. Achieve budgeted food and labor costs while maintaining the quality and service standards expected of the hotel. Partner with the Director of Food & Beverage on revenue, expense, and operational forecasting, including appropriate use of ProfitSage and other company systems. Participate in monthly food inventories and ensure timely and accurate reporting. Manage purchasing, ordering, receiving, storage, production, and par levels to support operational needs while minimizing waste. Develop and maintain productive vendor relationships and ensure purchasing practices comply with company specifications and established agreements. Monitor product utilization, yields, waste, and purchasing trends and implement strategies to improve profitability. Maintain organized coolers, freezers, dry storage, preparation areas, and culinary workspaces. Ensure compliance with all food safety, sanitation, health department, company, and brand standards. Maintain an uncompromising focus on kitchen cleanliness, organization, equipment care, and safe working practices. Collaborate with Food & Beverage, Sales, Events, and other hotel departments to execute exceptional guest experiences, meetings, weddings, and special events. Stay current on culinary trends, local ingredients, dining preferences, and emerging concepts that can enhance the hotel's culinary programming. Continually identify opportunities to improve culinary products, service delivery, team performance, efficiency, and profitability. Serve as a role model for the hotel's culture, values, leadership expectations, and commitment to hospitality. Knowledge, Skills & Abilities Successful candidates will demonstrate the leadership capabilities, business acumen, and culinary expertise necessary to build and sustain a high‑performing culinary operation. Strategic Leadership: Thinks beyond daily operations and develops culinary plans aligned with the hotel's business objectives and positioning. Culinary Expertise: Demonstrates strong knowledge of culinary techniques, menu development, production, presentation, and kitchen operations. Team Development: Builds engaged, high‑performing teams through coaching, teaching, recognition, and accountability. Business Acumen: Understands food cost, labor management, purchasing, inventory, forecasting, budgeting, and the financial drivers of a successful culinary operation. Operational Excellence: Establishes clear standards and consistently executes against them using available systems, tools, and resources. Accountability: Sets expectations, addresses performance issues appropriately, and follows through on commitments. Collaboration: Builds strong working relationships across Food & Beverage, Sales, Events, hotel operations, vendors, and other key partners. Communication: Demonstrates advanced written, verbal, and interpersonal communication skills. Ability to implement and uphold elevated culinary and service standards. Ability to prioritize effectively and manage multiple projects and operational demands simultaneously. Ability to remain composed and lead effectively in a fast‑paced, high‑pressure environment. Ability to analyze financial information and translate data into operational decisions. Strong organizational, problem‑solving, and decision‑making skills. Passion for hospitality and creating memorable experiences through food. Experience, Education & Certifications Culinary degree or equivalent culinary training and professional experience in the hospitality or restaurant industry required. Minimum of 5 years of progressive culinary leadership experience in a comparable operation required. Previous Executive Chef, Executive Sous Chef, Chef de Cuisine, or comparable senior culinary leadership experience strongly preferred. Hotel, upscale restaurant, lifestyle, luxury, or high‑volume culinary experience preferred. Experience supporting banquet, catering, and event culinary operations preferred. Demonstrated experience managing food and labor costs, inventory, purchasing, scheduling, and culinary financial performance. Food Safety Manager certification preferred at hire and required within 30 days of employment. Work Environment & Physical Demands Ability to work in an active commercial kitchen environment that may include high temperatures, constant noise, wet surfaces, and shared workspaces. Ability to stand and walk for extended periods of time. Ability to bend, stoop, reach, grasp, and perform repetitive motions associated with culinary operations. Ability to lift up to 35 pounds regularly and push, pull, or lift up to 50 pounds periodically. Schedule flexibility is required based on business demands, including early mornings, evenings, weekends, holidays, and periods exceeding 40 hours per week. Occasional travel may be required and may involve extended periods of sitting, standing, or walking. AboutFirstHospitality Foundedin1985andbasedinChicago,FirstHospitalityisahoteldevelopment,investment,andmanagementcompanybuiltoncreatingvaluethroughexcellenceandawillingnesstodothingsdifferently.Weareproudtofosteraninclusive,collaborativeworkplacewherepeoplecangrow,contribute,andthrive. First Hospitality is an Equal Opportunity Employer. Located directly across from the Capitol, our building opened its doors to a city on the verge of arriving. It bore witness to everything from the clip-clopping of horses and Model Ts to the electric buzz of marches and cultural celebrations. We represent a time when the sky was truly the limit and success knew no bounds. Today, we open our doors once again – to a Madison that has truly arrived. Our hotel stands as a storied witness to its future. #J-18808-Ljbffr