Executive Chef

7 days ago


Phoenix, Arizona, United States Hilton Phoenix Tapatio Cliff Resort Full time
Job Summary

The Executive Chef is responsible for overseeing the culinary operations of the Hilton Phoenix Tapatio Cliff Resort, ensuring the highest standards of quality, safety, and efficiency in the kitchen. This includes supervising and assisting in the preparation of all food items, maintaining cleanliness and sanitation, and minimizing waste and maximizing cost/production ratio.

Key Responsibilities
  • Food Preparation and Presentation: Supervise and assist in the preparation of all food items, ensuring they meet the highest standards of quality, presentation, and taste.
  • Culinary Leadership: Lead and motivate the kitchen team to achieve exceptional results, promoting a positive and productive work environment.
  • Menu Planning and Development: Collaborate with the Food and Beverage Manager to plan and develop menus that meet the needs of our guests and align with the resort's culinary vision.
  • Inventory Management: Oversee the receipt, storage, and issuance of food and kitchen supplies, ensuring accurate inventory levels and minimizing waste.
  • Quality Control: Conduct regular quality control checks to ensure that all food items meet the highest standards of quality, safety, and presentation.
  • Staff Management: Supervise, train, and develop the kitchen staff, ensuring they have the skills and knowledge to perform their duties to the highest standards.
  • Cost Control: Manage kitchen costs, including food, labor, and supplies, to ensure that they are within budget and aligned with the resort's financial goals.
  • Health and Safety: Ensure that the kitchen and all food handling areas meet the highest standards of health and safety, complying with all relevant regulations and guidelines.
  • Guest Satisfaction: Ensure that all food items are prepared and presented to the highest standards, meeting the needs and expectations of our guests.
Requirements
  • Education and Experience: A minimum of 5 years of progressive experience in a hotel or related field, or a 4-year college degree and at least 1-2 years of related experience.
  • Culinary Skills: Proficiency in Windows operating systems, Company-approved spreadsheets, and word processing.
  • Leadership and Management: Supervisory experience and the ability to lead and motivate a team to achieve exceptional results.
  • Communication and Interpersonal Skills: Excellent communication and interpersonal skills, with the ability to convey information and ideas clearly and effectively.
  • Problem-Solving and Analytical Skills: The ability to evaluate and select among alternative courses of action quickly and accurately, and to solve problems in a timely and effective manner.

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