Executive Culinary Director

1 week ago

Charlotte, North Carolina, United States Hilton Charlotte University Place Full time
Executive Chef Job Description

The Hilton Charlotte University Place is seeking an experienced Executive Chef to lead our culinary team. As a key member of our management team, the Executive Chef will be responsible for the overall direction, coordination, and evaluation of the kitchen department.

Key Responsibilities:
  • Coordinate the activities of and direct the training of cooks and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives.
  • Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, the popularity of various dishes, and the recency of the menu.
  • Estimate food consumption and purchase or requisition food and kitchen supplies.
  • Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items.
  • Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.
  • Observe and enforce methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner.
  • Review all Banquet Event Orders and direct the kitchen operations to ensure that all contractual agreements are met.
  • Maintain and record daily and monthly inventories and direct all necessary food ordering.
  • Test cooked foods by tasting and smelling.
  • Devises special dishes and develops recipes.
  • Establish and enforce nutrition and sanitation standards.
  • Participate in BEO meetings.
  • Maintain the safety and security of all kitchen areas. Ensure the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher.
  • Participate in weekly staff meetings.
  • Perform other duties as assigned by management.
Supervisory Responsibilities:

The Executive Chef will manage subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. This role is responsible for the overall direction, coordination, and evaluation of this unit. The Executive Chef will carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Training Needs:

The ideal candidate will have 7-8 years of culinary experience and possess a high school diploma or equivalent GED certification. The Executive Chef should have excellent communication and interpersonal skills for interacting with guests and other team members. Outstanding management abilities, as well as experience leading, inspiring, and building a team, are essential for this role.

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