Job Summary: The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production while maintaining profitable F&B operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, and establish and enforce food specifications, portion control, recipes, and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Qualifications
Education & Experience:
· A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience as an Executive Chef in a hotel or a related field.
· Previous management responsibility is required.
· Must have extensive knowledge of F&B preparation techniques & health department regulations.
General Requirements
· Always maintain a warm and friendly demeanor.
· Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service-oriented manner.
· Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
· Must be able to multitask and prioritize departmental functions to meet deadlines.
· Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
· Attend all hotel-required meetings and training.
· Comply with Hilton Standards and regulations to encourage safe and efficient hotel operations.
· Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
· Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
· Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
· Must be able to maintain the confidentiality of information.
· Perform other duties as requested by management.
· Long hours may be required to fulfill guest service needs.
The ideal candidate will be an engaging leader who has a talent for inspiring and building winning teams. We are looking for a candidate with the ability to thrive in a large hotel setting who is a master at building relationships, thinking outside the box, and has a true passion for food & beverage programming and excellent organization and communication skills. This leader must have solid experience in managing multiple outlets, proven success in leading a strong banquet operation, and management experience.
What will I be doing?
As Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Specifically, you would be responsible for performing the following tasks to the highest standards:
- Direct and oversee all culinary operations, to include, but not limited to, production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Food and Beverage Manager
- Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
- Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
- Recruit, interview and train team members
What are we looking for?
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
- Hospitality - We're passionate about delivering exceptional guest experiences.
- Integrity - We do the right thing, all the time.
- Leadership - We're leaders in our industry and in our communities.
- Teamwork - We're team players in everything we do.
- Ownership - We're the owners of our actions and decisions.
- Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
- Quality
- Productivity
- Dependability
- Customer Focus
- Adaptability
What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all
Job Type: Full-time
Pay: From $70,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Referral program
- Vision insurance
Experience:
- Executive Chef: 5 years (Required)
Work Location: In person
