Executive Chef
2 weeks ago
The Executive Chef is responsible for overseeing the culinary operations of the hotel, ensuring high-quality food products and exceptional service levels. This role requires a strong leader who can coordinate and supervise all aspects of food production, while maintaining profitable F&B operations.
Key Responsibilities:
Coordinate and supervise all phases of food production, including menu planning, inventory management, and staff training.
Ensure compliance with health department regulations, liquor laws, and company standards of quality and sanitation.
Work closely with the Director of F&B to create and implement menus, promotions, and employee cafeteria rotating menus.
Conduct staff performance reviews and provide training to ensure adequate operation in all outlets.
Monitor quality of all food products and presentation, and respond to guest complaints in a timely manner.
Requirements:
A 2-year, 3-year, or 4-year culinary degree and/or at least 4 years of progressive experience in a hotel or a related field. Previous supervisory responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations.
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Executive Chef
2 weeks ago
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Executive Chef
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Executive Chef
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Executive Chef
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Assistant Culinary Manager
2 months ago
Galveston, Texas, United States The Hilton Full timeOverview:The Assistant Culinary Manager plays a crucial role in aiding the coordination, supervision, and management of all facets of the hotel's culinary operations. This position is essential for ensuring profitable food and beverage services while upholding exceptional quality standards and service levels. The individual is expected to provide...
