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Executive Chef

2 months ago

Miami Beach, Florida, United States Hotel Continental Tapestry by Hilton Full time
Job Summary

The Executive Chef & Food and Beverage Director is a key member of the Hotel Continental Tapestry by Hilton team, responsible for overseeing the culinary operations of the hotel. This role requires a high level of expertise in food preparation, menu planning, and staff management.

Key Responsibilities
  • Coordinate and supervise all aspects of food production, including menu planning, inventory management, and staff training.
  • Ensure the highest quality of food products and presentation, meeting corporate standards and exceeding guest expectations.
  • Monitor and control food and labor costs, maximizing profitability and efficiency.
  • Develop and implement menus, including buffets and three-meal concept standards, in accordance with corporate promotions.
  • Conduct staff performance reviews, providing feedback and coaching to improve performance.
  • Ensure compliance with local health department sanitation laws and regulations.
  • Coordinate and supervise the Stewarding Department, ensuring efficient and effective operations.
  • Compute daily food cost and develop strategies to reduce waste and improve profitability.
  • Develop and implement employee training programs, ensuring compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Understand and implement daily forecasts and customer counts, adjusting menu offerings and inventory accordingly.
  • Coordinate all par stock levels, ensuring adequate inventory and minimizing waste.
  • Assess food portion size, visual appeal, taste, and temperature of items served, making adjustments as needed.
  • Direct and train all chefs to ensure adequate operation in all outlets.
  • Create menus for prospective clients, showcasing the hotel's culinary offerings.
  • Review and approve weekly payroll, ensuring accuracy and compliance with company policies.
  • Check food purchases for proper ordering, quality, and price structure, making adjustments as needed.
  • Oversee daily activities, including preparation for all food items, receiving daily inventories, log-on report, and food cost report.
  • Communicate with Engineering any physical maintenance problems, ensuring prompt resolution.
  • Assist catering sales on all special menus and price structures, providing expert guidance and support.
  • Participate in required M.O.D. program, ensuring compliance with company standards and regulations.
Requirements
  • A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
  • Previous supervisor responsibility is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing nametags.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management.