Executive Chef

Position Summary:

The Executive Chef is responsible for the overall culinary operations of the hotel. The Chef will oversee all hotel food and beverage activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Responsible for maintaining the highest professional food quality and sanitation standards according to 6PM Hospitality Partners, Hilton standards, and local health department standards.

Essential Functions:

Menu Planning

• Create and update menus to meet the preferences and dietary needs of guests
• Introduce new and innovative dishes while maintaining a balance with classic and popular offerings.

Kitchen Management

• Oversee all aspects of the kitchen, including food preparation, cooking, and presentation.
• Ensure smooth workflow, efficient use of resources, and timely delivery of high-quality dishes.
• Manage inventory, ordering, and stock control to minimize waste and maintain cost efficiency.
• Maintain a working knowledge of all stations within each hotel food and beverage outlet.

Staff, Leadership, and Development

• Recruit, train, and supervise kitchen staff according to 6PM Hospitality Partners, and Hilton standards.
• Foster a positive and collaborative work environment.
• Provide ongoing training and development opportunities for kitchen staff.
• Lead, Manage, and hold Team Members accountable to the standards of employment and job performance set by the core values of 6PM Hospitality Partners and Hilton standards. Discipline Team Members as needed, according to 6PM Hospitality Partner’s policies
• Ensure all BOH shifts are always covered, including weekends, holidays, call-ins, vacations, etc. making it fair for all Team Members and ensuring all job duties are covered.

Quality Control

• Implement and maintain high standards of food quality, taste, and presentation.
• Conduct regular tastings and inspections to ensure consistency and excellence in all culinary offerings.
• Develop recipe sheets via Margin Edge for food items throughout all hotel food and beverage outlets and maintain specifications according to established recipe sheets

Budget Management

• Development and manage the culinary budget, ensuring financial goals are met.
• Control costs by monitory expenses, negotiating with suppliers, and implementing cost-saving measures.
• Complete monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.

Food Safety and Sanitation

• Ensure compliance with health and safety regulations.
• Implement and maintain proper food handling, storage, and sanitation practices.
• Inspect kitchens for sanitation, cleanliness, time/temp logs, and organization of all areas (including coolers, walk in coolers, dry storage, offices, etc.)
• Maintain equipment in “like new status”. Keep all equipment clean/spotless inside and out by establishing and maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Collaboration with Other Departments

• Coordination with other departments, such as Banquet & Catering, to meet guest needs and expectations.
• Attend BEO, food and beverage staff and management meetings
• Collaborate with the Food & Beverage team to promote culinary offerings and special events.

Innovation and Trends

• Stay updated on culinary trends, new ingredients, and innovative cooking techniques.
• Introduce new concepts and ideas to keep the hotels culinary offerings competitive.

Other Functions

• Report to work in Chef attire, presented neat and clean.
• Greet all guests in a friendly, positive manner. Ask questions of guests and make personal connections to make them feel they are welcome and valued.
• Anticipate and meet the needs and expectations of our guests, then go one step further
• Motivate and develop team members including cross-training and promotion of personnel
• Implement safety procedures according to OSHA and 6PM Hospitality standards
• Follow 6PM Hospitality processes.
• Exhibit regular and recurrent attendance records.
• Other duties as requested by management.

Position Requirements

• Minimum Knowledge: Requires ability to interpret / extract information and / or perform arithmetic functions. May require typing, record keeping, or word processing. Good communication skills.
• Formal Education and Job-Related Experience: This position requires a minimum formal education of a Culinary Degree, related certificate or equivalent related experience. 10+ years of job-related experience.
• License, Registration, and/or Certification Required: Excellent driving record, Valid driver’s license, Certified Food Manager and Allergan Certificate.

Employee Benefits

• Paid time off for all full-time and part-time team members
• 8 hours of paid volunteer paid for all team members
• Holiday pay
• Travel discounts for employees, friends, & family
• Restaurant discounts
• Referral Program
• Health, vision, dental, and short-term disability insurance available for all full-time team members
• Employee recognition perks and benefits
• Advancement opportunities
• Paid maternity/paternity leave or adoption leave for qualifying FMLA