Executive Chef

5 days ago

Burlingame, California, United States Hiltonsfo Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef to join our team at the Hilton San Francisco Airport Bayfront. As a key member of our culinary team, you will be responsible for overseeing all kitchen operations, including menu planning, food preparation, and staff management.

Key Responsibilities
  • Supervise and manage a team of kitchen staff, including Sous Chefs, Line Cooks, and Storeroom/Receiving Clerks.
  • Ensure that all kitchen employees adhere to brand and hotel policies and standards.
  • Responsible for counseling and documenting employee infractions, as well as conducting performance reviews.
  • Supervise food production, quality, quantity, cost, and daily menu.
  • Ensure that all food needs are met, and proper usage is followed according to recipes.
  • Responsible for writing restaurant and banquet menus in coordination with the Director of Food & Beverage.
  • Supervise food production methods and standards to maintain consistent high-quality food.
  • Inspect all freezers and refrigerators for cleanliness, organization, and correct temperature storage of food products.
  • Responsible for production and presentation of all restaurant menus, room service, banquet items, and employee cafeteria.
  • Set up weekly work schedules and production schedules.
  • Communicate with General Manager regarding food production, employee relations, problems, potential problems, and review future special events requiring food.
  • Responsible for reading weekly BEOs and ensuring that all needed operating supplies are in house on time.
  • Responsible for ensuring that cooks are preparing proper amounts of all items needed by setting written par levels for all areas.
  • Thoroughly train kitchen team members in all areas of their position prior to scheduling that person for a shift.
  • Use employee training documentation to record all areas of training completed and turn into Human Resources to be included in the employee file.
  • Responsible for continued training of all cooks and encouraging cooks to improve in preparation and presentation.
  • Responsible for conducting standup meetings every day.
  • Responsible for keeping a high level of employee morale in the kitchen by encouraging employees to work as a team, encouraging growth and learning by implementing a training program, and maintaining a fair and consistent temperament and attitude toward all employees at all times.
  • Responsible for reviewing payroll and controlling labor cost.
  • Ensure the kitchen complies with all safety standards and all employees are trained in safety standards.
  • Must have current certification by the state of California in managerial food handling safety standards.
  • Ensure that the Employee cafeteria meals are fresh, of high quality each day.
  • Ensure that the night employee meal is the same quality as the day meal.
  • Ensure that employee meal temperatures are being recorded.
  • Assist in all areas of the kitchen and cafeteria if necessary.
  • Responsible for attending various meetings, including mandatory management staff trainings.
  • Report any broken equipment and file work orders immediately.
Requirements
  • Must have at least 10 years cooking experience.
  • Must have at least 3-5 years supervisory experience in a kitchen.
  • High school graduate, college degree a plus.
  • Culinary school graduate a plus.
  • Must possess a valid California Drivers License and a clean driving record.
  • Must have a vehicle and valid insurance.
Skills
  • Ability to understand Guests service needs.
  • Ability to be well organized, maintain concentration, and think clearly when providing service to Guests.
  • Ability to focus attention to performance of tasks despite frequent, stressful, or unusual interruptions.
  • Ability to converse calmly with irate Guests, supervisors, or staff members in sometimes tense situations.
  • Ability to perform job functions with minimal supervision.
  • Ability to take and give direction.
  • Ability to work cohesively with co-workers and other departments as part of a team.
  • Ability to satisfactorily communicate verbal and written English with Guests, management, and staff.
  • Ability to adhere to communicated work schedule and arrive on time in a neat and alert condition and impeccable uniform.
  • Ability to maintain complete knowledge of the following:
  • All menu items, prices, preparation time/method, major ingredients, and quality standards.
  • Correct maintenance and use of kitchen equipment.
  • All service standards required by brand, including safety and emergency procedures.
  • Ability to maintain a safe and sanitary kitchen.
  • Ability to delegate tasks to others.
  • Ability to compute basic mathematical calculations.

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