Executive Chef

Our vision is to create truly memorable guest experiences through an operating culture of warmth, caring, passion and excellence, executed by the best and brightest in the industry.  Food & Beverage is often a significant differentiator for guests when making their lodging choices and it creates an opportunity to interact with guests multiple times during their stay.

Wischermann Partners is looking for an Executive Chef for our newly renovated Sheraton Detroit Metro Airport Hotel.  A person to lead our culinary team in creating dining experiences that our guests will remember and will bring them back time and time again. Someone to provide the leadership expertise that ensures effective and efficient operation of the hotel's restaurant, room service, banquet, lounge and kitchen operations.

The 11-story Sheraton Detroit Metro Airport invites guests to experience the convenience and comfort of our 359 guest rooms and suites. Offering shuttle service to and from Detroit Metro Airport (DTW), our hotel is just a short drive from premier area attractions, restaurants, casinos, and shopping.

Past our lobby bathed in natural light, you’ll find the Link@Sheraton experienced with Microsoft® so guests can stay connected to home or socialize with other guests. We also have a state-of-the-art fitness center, an indoor heated pool, and a hot tub. And after a long day, guests are invited to relax with dinner and drinks in our restaurant, Cultivate or Connections lounge.

Our more than 18,000 square feet of function space can accommodate even large conferences. No matter what the size of the meeting or event, our staff will help make it memorable and stress-free

Position Summary:  Directs and supervises food preparation for all food outlets of the hotel and ensures the highest level quality and consistency as relates to food handling, food quality and food presentations. Supervises, coordinates, and directs the operation of the hotel's kitchen in accordance with industry guidelines and Sheraton Hotel standards.

Job Duties will include:  Manage the kitchen in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.  Monitors expenses to keep within budgeted guidelines and assists the General Manager in developing the annual operating budget.  Responds quickly to guest requests in a friendly and professional manner. Maximizes guest satisfaction with food by providing the highest quality of product consistent with cost constraints. Focuses on speed and delivery of food, watching ticket times and contributing to Sheraton brand standards for restaurant service. Follows up on any feedback to ensure guest satisfaction.  Meets and exceeds customer expectations by ensuring department provides Sheraton’s “Warm Connected and Community” service and teamwork.  Enhances the hotel's community image and stays abreast of competition, new restaurant developments, F&B methods and techniques in the industry. 

A Culinary School degree or equivalent work experience and certification from the ACF or other organization. Certification and/or License in food handling as required by local or state government agency. Five years of hands on experience and at least one year of employment in related management position demonstrating an advanced knowledge of Food and Beverage/Culinary practices and procedures. Additional requirements include leadership skills; oral and written communications skills; Attention to detail; Planning and organizational ability; and Customer Service.