Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,100.00 - $78,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
Hilton Hotels is a globally recognized hospitality leader, known for its commitment to exceptional guest experiences and high operational standards. With a presence in numerous locations worldwide, Hilton combines luxury, innovation, and quality to provide memorable stays across its portfolio of hotels and resorts. The company prides itself on fostering a dynamic and inclusive work environment where employees are empowered to deliver excellence and grow professionally. As part of this esteemed hotel group, the Culinary Department plays a pivotal role in enhancing the overall guest experience by offering superior food and beverage services through its various outlets and banquet operations.Show More
Job Requirements
- High school education required
- Minimum two years formal culinary schooling
- Minimum two years prior experience as Executive Chef in a high-revenue facility
- CPR certification and/or First Aid preferred
- Ability to obtain Serve Safe and HPH Interviewing certifications
- Strong mathematical and computer skills
- Ability to handle heavy lifting up to 400 lbs
- Ability to work in confined spaces and extreme temperature ranges
- Ability to supervise large kitchen staff
- Ability to stand, walk, or sit for extended periods
- Effective interpersonal skills with patience, tact, and diplomacy
- Hearing and visual abilities for quality and safety monitoring
Job Qualifications
- High school diploma
- Minimum two years formal culinary education
- At least two years experience as an Executive Chef
- Experience in high-volume food service generating over ten million dollars annually
- Knowledge of international and domestic cuisines
- Proficiency in menu development and cost control
- Strong leadership and team management skills
- Ability to analyze data and forecast budgets
- Excellent communication skills in English
- Ability to conduct meetings and maintain operational communication
Job Duties
- Interview, hire, train, supervise, schedule and participate in activities of culinary staff
- Listen actively and communicate clearly with customers and staff
- Analyze feedback and implement improvements
- Monitor staff performance, product quality and production flow
- Create and implement innovative menus for outlets and banquets
- Audit food storeroom items and enforce safety procedures
- Develop and maintain vendor relationships
- Organize and conduct chef teambuilding classes
- Represent property in media and industry organizations
- Assist in estimating annual food budget
- Ensure compliance with local, state and federal regulations
- Monitor production flow during peak periods
- Maintain vacation schedule for adequate staffing
- Report equipment in need of repair
- Perform duties related to VIP events and staff meetings
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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