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Executive Chef

2 months ago

Bloomington, United States Hilton Hotel Bloomington Full time

Description

Do you enjoy putting a smile on people's faces and creating memories that will last a lifetime? At the Hilton Minneapolis/Bloomington located in the heart of 494 & France Avenue, you will have the opportunity for a rewarding career working with hospitality professionals who together make the hotel one of the top ranked Hiltons in North America. Our priority is providing our guests and team members with exceptional experiences every day.

The Executive Chef is responsible for all food preparation, production, and control of labor and food costs for all food outlets and banquet operations to meet exceptional quality standards.

Position Responsibilities:

  • Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other associates 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 internal and external customers to promote food products to direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct monthly culinary meetings.
  • Monitor staff performance, product quality, and production flow.
  • Create and implement new menus and individual menu items for all outlets based on current food trend, regional tastes, and seasonal price fluctuations. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food & Beverage regarding new selections and changes.
  • Audit food storeroom items, market sheets, and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen.
  • Create, strengthen, and maintain vendor relationships
  • Assist Director of Food & Beverage with estimating annual food budget

Position Requirements:

  • High School Diploma or equivalent education required. Minimum of 2 years formal culinary schooling preferred.
  • Must have a minimum of two years prior experience as an Executive Chef with knowledge of most international and domestic dishes.
  • Must be able to obtain certification in Serve Safe.
  • Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
  • Considerable knowledge of basic computer operations, and software as it pertains to inventory control, menu creations, etc.
  • Extensive knowledge of menu development, insight to marketing, cost, and wage control.
  • Thorough knowledge of food products, insight into marketing, cost, and wage control.
  • Thorough knowledge of food products, standard recipes, and proper preparation.
  • Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control.
  • Ability to supervise a large staff and accomplish goals on a timely basis.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.

For each position, we require at least five positive verifiable references, a stable work history verified by a background check, a positive attitude, and a willingness to be a team player. We will verify through E-Verify the identity and employment eligibility of all persons hired.

Marcus Hotels & Resorts is an Equal Opportunity Employer.