Hilton Richmond Hotel & Spa/Short Pump is looking for an experienced Chef de Cuisine who is dedicated to leading others and has a creative flair and a passion for hospitality.

The Hilton Short Pump is a flagship property owned and operated by Shamin Hotels, Central Virginia's largest hotel management company. Having tripled in size to 70 hotels over the past ten years, we own and operate hotels under the Hilton, Hyatt, Marriott, InterContinental and Choice flags.

We offer a competitive salary and benefits package that includes medical, vision, dental, life insurance, short- and long-term disability and a 401k plan. We also offer paid time off, hotel discounts and a fun, friendly place to work. We work hard but have fun doing it and are proud of our commitment to excellence and outstanding guest service.

Job Duties

The chef de cuisine will be in charge of kitchen activities, including creating menus; managing kitchen staff; ordering and purchasing stock and equipment; plating design; enforcing nutrition, safety, and sanitation and ensuring the quality of the meals that are served in both our Shula’s Steakhouse and catered banquet events. Specifically, the Chef de Cuisine will:

•  Coordinate and direct hotel kitchen staff, including training, scheduling and food preparation.
• Works closely with Executive Chef and Food & Beverage Director to ensure seamless execution of all food operations.
• Direct supervision of Line Cooks and Banquet Cooks including training, production and culinary standards.
• Actively contribute plating and presentation ideas and standards to ensure eye-appealing displays.
• Ensure that all food production is performed to the quality standards set by the Executive Chef and Food & Beverage Director.
• Review new techniques for food preparation and presentation in a manner and variety that maximizes guest satisfaction and minimizes food costs.
• Provide the vision, leadership and strategy to inspire associates to deliver exceptional service and drive financial success.
• Ensure system of controls and food inventory to protect hotel assets.
• The position has responsibilities in controlling both Food & Beverage Cost as it relates to the Kitchen and Hotel operation.
• Active participation in menu planning, staff scheduling, and ordering of supplies.
• Be responsive to guest requests for menu selections, event planning, etc. and strive to find creative ways to accommodate reasonable guest requests.
• Independent decision making of key areas such as purchases, production schedules, and menu discounting with approval from the Executive Chef and Food & Beverage Director. 
• Ensures compliance with all brand, local and state regulations
• Establish and enforce sanitation standards while maintaining a safe work environment.
• Work closely with other hotel staff and associates to ensure the smooth functioning of all hotel food service functions and the satisfaction of hotel guests.

Qualifications

• 5 years’ experience in corporate, hotel or restaurant service in food preparation and management OR Associate degree in culinary arts and 3 years’ experience in high volume corporate, hotel, or restaurant service.
• Supervisory experience is required.
• Safe food handler certification preferred or certification obtained within one year of hire.
• Must be able to work with and understand financial information and data and possess basic mathematical skills.
• Proficient in MS Office applications (Word, Excel, Outlook) and use of internet-based platforms.
• Ability to read, write, and speak English sufficient to understand and communicate with team members and guests.

We are proud to be an equal opportunity employer and maintain a drug free work environment.