Executive Chef

11 hours ago

Houston, United States Hilton Houston Westchase Full time
Description

The Hilton Houston Westchase has an exciting opportunity to join our team as our Executive Chef. The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. This position is also responsible for ensuring cleanliness, sanitation, and safety in the kitchen, work, and storage areas while minimizing waste and maximizing the cost/production ratio.

This position plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Days and hours of work will be determined based on the business needs of the company. Weekend coverage & evenings will be required. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job.

Responsibilities

Duties, responsibilities, and activities may change at any time with or without notice.

Essential Duties/Responsibilities:
•Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
•Oversees all Kitchen, Banquet, Outlets, and Cafeteria kitchen work areas including cooks and stewards, as applicable.
•Attends BEO meetings and any other functions as required by management. Maintain food costs within budget guidelines Maintains required pars of all stock. Maintains an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports, and tracking logs. Recommend to the General Manager all kitchen operating supplies and capital purchases required.
•Oversees all food display merchandising, including prop use and buffet decoration. Supervises and participates in all phases of food handling and preparation including but not limited to ordering, cost, quality, quantity, inventories, menu planning and recipes.
•Supervises cooking standards to maintain a high quality of food and service on a consistent basis.
•Manages controlling measures including but not limited to portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, purchasing, BEO costing, and waste control. Participates in and oversees monthly food inventories.
•Manage and train the Sous Chef in controlling labor costs.
•Prepare employee shift schedules according to the business forecast, payroll budget guidelines, and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.

Qualifications

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required.

Education And/or Experience:
•At least 5 years of progressive management Kitchen experience in a hotel or a related field.
•Must be computer proficient in company-approved spreadsheets and word processing.
•Supervisory experience is required.
•Must be able to convey information and ideas clearly.
•Must maintain composure and objectivity under pressure.
•Must be able to work with and understand financial information and data, and basic arithmetic functions.
•Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence as well as dates and times.
•Ability to apply deductive skills to carry out instructions furnished in written, oral, or diagram form. Ability to problem solve with concrete variables in standardized situations.
•State Food Handling and Safety Certifications.

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