Executive Chef, Granville Inn

Are you ready to bring your culinary passion to a hotel known for exceptional hospitality? Join us in continuing our legacy of warm hospitality and community partnership!

About Granville Inn:

Since 1924, The Granville Inn has served as a cornerstone of the Granville, Ohio, community. Restored by Denison University, this historic property offers a unique blend of timeless charm and modern luxury. With 39 guest rooms, a fine dining restaurant, and classic event spaces, we provide a dynamic work environment where heritage meets modern excellence.

JOB SUMMARY

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. The Executive Chef reports to Food and Beverage Manager/Food and Beverage Director and/or ultimately the General Manager.

ESSENTIAL JOB FUNCTIONS

• Responsible for enhancing the food product that is presented to guests
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated
• Recommend changes to the food product
• Use market research to develop new products
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel
• Responsible for the selection, training, and development of the personnel within the department
• Able to exercise hire and fire discretion within the hotel's policies
• Oversee divisional matters as they relate to federal, state and local employment and civil rights laws
• Control the elements that determine profit and loss
• Responsible for all major operating expenses
• Set margins and manage the business against projections
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking
• Professionally represent the hotel in community and industry organizations and events
• Participate as a team player with all departments
• Provide constructive feedback to all departments
• Be a leader and a role model to all employees

KNOWLEDGE/EXPERIENCE:

• 3 years’ experience as a Executive Chef, Exec Sous Chef or CDC, preferably with a full-service property
• Management experience required
• Graduate of an accredited Culinary School program preferred
• Must have experience at properties of similar size and quality
• Proficiency in Microsoft applications is required
• Verifiable record improving measurable metrics relation to the Food Department and guest satisfaction

SKILLS:

• Clear, concise written and verbal communication skills
• Excellent service & communication skills
• Strong technical skills
• Excellent time management skills
• Strong organizational skills
• Computer and telephone skills required
• Excellent listening skills
• Exceptional detail in follow-up
• Excellent safety and sanitation skills
• Creative problem solving skills
• Basic mathematical skills required
• Strong attention to detail