Executive Chef

Job Description

The Executive Chef will be responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Hilton's standards of quality.

KEY RESPONSIBILITIES

Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.

Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement.

Maintain working rapport with all hotel staff for efficient operation and service to the customer.

Organize and conduct meetings with the culinary team.

Monitor team performance, product quality and production flow; foster continuous improvement where necessary.

Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.

Confer with the VP of F&B regarding any new selections and changes.

Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.

Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement.

Assist VP of F&B in estimating annual food budget.

Monitor outlets during peak periods to oversee production flow and presentation.

Maintain vacation schedule for proper staffing.

Report any equipment in need of repair or replacement to Property Operations.

Perform other duties as requested, such as VIP parties and staff meetings.

PHYSICAL REQUIREMENTS:

Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6+ hours per day

Sitting: Frequent; Walking, climbing stairs: Constant; Crouching/Bending/Stooping: Occasional; Reaching: Occasional; Grasping: Occasional; Pushing/Pulling: Occasional; Near Vision: Constant; Far Vision: Frequent; Hearing: Constant; Talking: Constant; Smell: Constant; Lifting/Carrying(up to 50lbs): Frequent

SAFETY REQUIREMENT:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts.

Extensive knowledge of menu development, insight into marketing, cost and wage control.

Extensive knowledge of food products, standard recipes, and proper preparation.

Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.

Ability to read, write, speak English to comprehend and communicate job functions.

Ability to safely operate complex food preparation machinery. • Ability to work in confined spaces

Ability to supervise a large staff and accomplish goals on a timely basis.

Ability to work in an environment with extreme temperature ranges(hot and cold).

Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.

Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.

Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.

Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.

Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

QUALIFICATION STANDARDS:

EDUCATION: Four year college degree in related field preferred. Culinary Degree preferred.

EXPERIENCE: At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel.

LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification required.

GROOMING/UNIFORMS: All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER: Additional language ability is strongly preferred.

STANDARD SPECIFICATIONS:

Standing, bending, stooping, and lifting weights up to and including lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor and upper management. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Full-time