Executive Chef

The Iron Horse Hotel is Milwaukee's iconic boutique destination, where historic industrial roots meet modern luxury. Housed in a 1907 warehouse, we're Milwaukee's original lifestyle hotel, crafted for road warriors and urban explorers alike. Our team is passionate, clever, and authentically real - delivering hand-crafted experiences with wit, attitude, and local pride. If you are ready to bring energy, originality, and heart to everything you do, you will fit right in.

The Iron Horse Hotel is now managed by Crescent Hotels & Resorts; a leading hotel & resort management company with over 20 years in the industry. We are looking for a dedicated, experienced and knowledgeable Executive Chef to join our team.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that 'feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

The Iron Horse Hotel has an immediate opening for a qualified applicant to join us and lead our Culinary Team.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

• Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards.
• Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement.
• Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands.
• Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards.
• Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail.
• Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested.
• Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes.

• Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary operations as an Executive Chef.
• Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience.
• Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience.
• You must have a Food Manager certification.