Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,100.00 - $78,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development programs
vacation
Job Description
Hilton Hotels is a globally recognized hospitality company known for delivering exceptional guest experiences and maintaining high standards across its properties. As a leader in the hotel industry, Hilton combines innovative service with a rich tradition of quality, comfort, and excellence. Operating a variety of hotel locations worldwide, Hilton prides itself on fostering welcoming environments for guests and employees alike, driven by a commitment to hospitality, sustainability, and community engagement.
This position involves a crucial leadership role within Hilton's culinary team, tasked with overseeing all aspects of food preparation, production, and cost control across multiple food outlets and banquet oper... Show More
This position involves a crucial leadership role within Hilton's culinary team, tasked with overseeing all aspects of food preparation, production, and cost control across multiple food outlets and banquet oper... Show More
Job Requirements
- High School education required
- Minimum of 2 years formal culinary schooling
- Must have a minimum of two years prior experience as an Executive Chef with knowledge of most international and domestic dishes
- Experience must be in a facility with food revenue and volume in excess of ten million dollars annually
- CPR certification and/or First Aid training preferred
- Must be able to obtain certifications in Serve Safe and HPH Interviewing
- Considerable knowledge of mathematical skills necessary to interpret reports and budgets
- Considerable knowledge of basic computer operations and software as it pertains to inventory control, menu creations, etc
- Extensive knowledge of menu development, insight to marketing, cost, and wage control
- Thorough knowledge of food products, standard recipes, and proper preparation
- Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control
- Ability to read, write, and speak English
- Finger/hand dexterity to operate food machinery
- Ability to grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule
- Ability to work in confined spaces
- Ability to supervise large staff and accomplish goals on a timely basis
- Ability to perform duties within extreme temperature ranges
- Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Director of Operations
- Ability to stand, walk, and/or sit continuously to perform essential functions for extended periods
- Ability to effectively deal with internal and external customers with patience, tact, and diplomacy
- Hearing and visual ability to observe and detect signs of emergency situations
- Equal Opportunity Employer
Job Qualifications
- High School education
- Minimum of 2 years formal culinary schooling
- Minimum of two years prior experience as an Executive Chef with knowledge of most international and domestic dishes
- Ability to obtain certifications in Serve Safe and HPH Interviewing
- Knowledge of mathematical skills necessary for interpreting budgets
- Knowledge of basic computer operations
- Knowledge of menu development, marketing, cost, and wage control
- Knowledge of food products, standard recipes, and preparation methods
- Ability to analyze and forecast data
- Ability to effectively communicate in English
- Finger/hand dexterity to operate food machinery
- Ability to supervise and manage large staff
- Ability to conduct meetings and maintain communication with operations management
- Ability to work in varying temperature conditions
- Ability to handle physical demands of the role
- Strong interpersonal skills to deal with customers and staff
Job Duties
- Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs
- Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities
- Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement
- Monitor staff performance, product quality and production flow
- foster improvement where necessary
- Create and implement new menus and individual menu items for all outlets based on current food trends, regional tastes and seasonal price fluctuations
- Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements
- Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes
- Create, strengthen, and maintain vendor relationships
- Organize and conduct chef teambuilding classes for corporate clientele
- Represent the property in the media when the occasion arises
- Assist Director of Operations in estimating annual food budget
- Ensure compliance with all local, state, and federal rules and regulations
- Dine at local and regional restaurants to observe the latest trends in food presentation and pricing
- Prepare all food items according to recipe specifications
- Represent Hilton at AFC and other Wisconsin organizations
- Monitor outlets during peak periods to oversee production flow and presentation
- Maintain vacation schedule for proper staffing
- Report any equipment in need of repair to Chef and Engineering for service
- Perform other duties as requested, such as V.I.P. parties and staff meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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