DELTA HOTELS BY MARRIOTT | MILWAUKEE NORTHWEST Executive Chef| Full-Time | $65k-$80k

This Is Not a Desk Job. It's Not Even Close. We are looking for an Executive Chef who doesn't just run a kitchen from a clipboard. We need someone in the fire - literally and figuratively. Hands in the prep. Shoulder-to-shoulder with the line. Tasting every plate before it leaves the pass. Training the team in real time, not in a conference room. If your idea of "executive" means stepping back, this is not your role. But if you are the kind of chef who earns respect by being the hardest worker in the room, who can build a banquet for 500 and still coach a cook through their first sauce reduction - and who can read a P&L as fluently as a recipe - we need to talk. The Role As Executive Chef of Delta Hotels Milwaukee Northwest, you are the standard-bearer of everything that comes out of our kitchen. You own restaurant dining, banquets, catering, and in-room dining from concept to plate. You report to the General Manager and sit at the leadership table - because culinary performance is a business driver here, not an afterthought. This is a high-accountability, high-visibility role. What you build in this kitchen will be tasted - including by us during the hiring process. A tasting session is a required part of our interview. Come ready to cook and to tell us the story behind what's on the plate. What 'Hands-On' Actually Means Here We use that phrase deliberately. Here is what it looks like in practice: ● You are on the line during peak service periods - not watching from the expediting station ● You taste every dish coming off every station before service begins ● You train your team in the moment - catching a technique issue mid-service and correcting it right there, not in a write-up later ● You know every team member's skill level, development gap, and potential - because you've worked alongside them ● You walk the walk-in daily. You know what's in inventory, what's aging, and what needs to move ● You are the first call when something goes wrong with a banquet - not a backup ● You touch banquet sets, buffet presentation, and plate-up for large groups personally ● You are present for tastings with clients, Sales, and ownership when the property's reputation is on the line Banquets and Catering - A Core Pillar of This Role Banquet and catering revenue is not a side dish at this property - it is a primary revenue driver. You will be expected to: ● Collaborate with the Sales and Events team to design compelling, profitable banquet menus that win business and drive repeat clients ● Lead plate-up and execution for large-scale events without dropping standards ● Create custom menus for corporate clients, social events, and specialty catering with creativity and margin awareness ● Conduct pre-event walkthroughs and post-event debrief with your team ● Represent the culinary program in client-facing tasting sessions and menu presentations What You'll Own ● Full culinary operations: restaurant, banquets, catering, and room service ● Kitchen team performance - hiring, onboarding, coaching, accountability, and growth ● Menu development that is creative, seasonal, and brand-aligned without being predictable ● Food cost targets - you will own your cost of goods and will be expected to hit them ● Labor rightsizing - scheduling that reflects actual covers, occupancy, and event volume; not habit or convenience ● Waste elimination - FIFO discipline, smart prep, and daily inventory awareness ● Vendor relationships and procurement decisions in partnership with the Controller ● Health, safety, and sanitation compliance - your kitchen, your standards, your accountability ● Guest satisfaction scores tied to food quality - you will review them, own them, and act on them The Numbers Matter - Here Is What We Expect Creative vision is non-negotiable. But so is financial discipline. Our Executive Chef will: ● Understand and manage food cost as a percentage of revenue - and know exactly how to move that number ● Build labor schedules that are rightsized to …

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