Hotel Executive Chef

EXECUTIVE CHEF

The Cantio Hotel is seeking an Executive Chef with a demonstrated ability to support company leadership in the development and execution the food program at the hotel. The Executive Chef is responsible for managing all programs, systems, routines and standard operating procedures related to the day-to-day Hospitality operations. This includes sole accountability for the maintenance and implementation of all culinary operations, supporting strategic research and development initiatives, recruiting and training of kitchen associates, ordering and inventory support, providing world-class customer service to internal and external guests, and maintenance of all equipment and facilities. On property, the Executive Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. This role will be bonus eligible.

ABOUT US

The Cantio Hotel is a new boutique hotel located on the campus of Ball State University, in the heart of Muncies Village district. A Tapestry Collection by Hilton property, The Cantio features 97 beautifully designed guest rooms and connects directly to Ball States new Performing Arts Center. On-site dining includes a casual ground-floor restaurant and bar, an upscale rooftop restaurant and lounge, and a cozy caf, complemented by intimate meeting and private dining spaces, a fitness room, and a lobby gift shop. Conceived as an ode to the artists, educators, and benefactors who have shaped the Ball State and Muncie communities, The Cantio is designed to be the heart of hospitality, arts, and entertainment in Muncie.

The Cantio Hotel is owned and operated by Schahet Hotels, an Indianapolis-based hotel management and development company founded in 1962. For more than six decades, Schahet Hotels has been a trusted partner to leading hospitality brands — including Marriott, Hilton, and IHG — earning a reputation for memorable guest experiences and a people-first culture. That culture is grounded in our RISE values: Respect, Integrity, Service, and Excitement, which guide every interaction, decision, and experience across our hotels.

YOUR RESPONSIBILITIES

- Live Our Vision, Values and Beliefs every day

- Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution

- With key directors and company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses

- Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast

- Support leaders and hotel team and kitchen team members with daily tasks to ensure readiness for service

- In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment

OUR REQUIREMENTS

- Minimum 5 years experience in service and hospitality management positions

- Finance or Accounting background a plus

- B.A./B.S. degree

- Ability to be a leader with a desire to educate and empower team members and create accountability standards

- Strong attention to operational and administrative detail

- Exemplary interpersonal communication skills

- Team player with enthusiastic outlook and creative mind

OUR PHYSICAL REQUIREMENTS (If applicable)

- Must be able to lift up to 50 pounds

- Must be able to work standing and walking for extended periods of time