Executive Chef

Position Summary:  Direct daily culinary operations including prep, service, banquet functions, and special events.

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Essential functions:  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Collaborate with the Director of F&B and GM to develop and execute menus in line with brand standards and market trends.
2. Recruit, train, schedule, and manage all kitchen staff including line cooks, stewards, and supervisors.
3. Foster a positive work environment and team culture focused on service excellence and efficiency.
4. Conduct regular performance evaluations and coaching for continued development.
5. Comply with Hilton brand operational standards and audit requirements.
6. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
7. Supervises and manages team members.  Manages all day-to-day culinary operations.  Understands team members’ positions well enough to perform duties in team member’s absence.
8. Encourages and builds mutual trust, respect, and cooperation among team members.
9. Serves as a role model to demonstrate appropriate behaviors.
10. Ensures and maintains the productivity level of team members.
11. Ensures team members understand expectations and parameters.
12. Establishes and maintains open, collaborative relationships with team members and ensures team members do the same within the team.
13. Solicits team member feedback, utilizes an "open door" policy and reviews team member satisfaction results to identify and address team member problems or concerns.
14. Leads shifts while personally preparing food items and executing requests based on required specifications.
15. Supervises and coordinates activities of cooks and workers engaged in food preparation.
16. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
17. Recognizes superior quality products, presentations and flavor.
18. Maintains food preparation handling and correct storage standards.
19. Maintains purchasing, receiving and food storage standards.
20. Supports procedures for food & beverage portion and waste controls.
21. Follows proper handling right temperature of all food products.
22. Ensures compliance with all applicable laws and regulations.
23. Prepares and cook foods of all types, either on a regular basis or for special guests or functions. 
24.  Checks the quality of raw and cooked food products to ensure that standards are met.
25. Assists in determining how food should be presented and creates decorative food displays.
26. Provides services that are above and beyond for guest satisfaction and retention.
27. Strives to improve service performance.
28. Develops specific goals and plans to prioritize, organize, and accomplish your work.
29. Trains team members in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
30. Purchases appropriate supplies and manage inventories according to budget.
31. Ensures disciplinary procedures and documentation are completed according to standards.
32. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
33. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
34. Ensures property policies are administered fairly and consistently.
35. Interviews and selects candidates for job openings with appropriate skills. 
36. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
37. Analyzes information and evaluates results to choose the best solution and solve problems.
38. Participates and organizes daily meetings including BEO and Daily Line-up.

Qualifications:

• Have a minimum of 3 years of experience in a Supervisory in Food and Beverage and Culinary Department.
• Have 5 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 3 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.
• Creates and plans all meals and menus for the restaurant/s outlet/s and catered events.
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget adjust food requisitions and controls waste.
• Monitors food outlets buffets stations and food displays for creativity quality cleanliness and food safety.

This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.