Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,400.00 - $91,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
Hilton is a leading global hospitality company with a rich history spanning nearly a century, known for its luxurious full-service hotels, resorts, extended-stay suites, and mid-priced hotels. The company is dedicated to delivering exceptional guest experiences across all its global brands, emphasizing service excellence, high-quality accommodations, and outstanding amenities. Hilton's vision to "fill the earth with the light and warmth of hospitality" reflects its commitment to creating remarkable hospitality experiences worldwide. Team Members at Hilton are central to this mission, and the company fosters a supportive and dynamic work environment where creativity, teamwork, and innovation thrive.
The Executive... Show More
The Executive... Show More
Job Requirements
- Previous relevant experience as an executive chef or high-performing sous chef in a first-class property
- Excellent leadership skills
- Creative approach to high-quality food production
- Business-focused approach to managing a hotel kitchen
- Excellent communication skills
- Ability to build relationships internally and externally
- Excellent planning and organizational skills
- Ability to multi-task and meet deadlines
- Current, valid and relevant trade qualification
- Certification in management is advantageous
- Proficiency with Microsoft Word, Excel and Outlook
Job Qualifications
- Previous relevant experience as an executive chef or high-performing sous chef in a first-class property
- Excellent leadership skills
- Creative approach to high-quality food production
- Business-focused approach to managing a hotel kitchen
- Excellent communication skills
- Ability to build relationships internally and externally
- Excellent planning and organizational skills
- Ability to multi-task and meet deadlines
- Current, valid and relevant trade qualification
Job Duties
- Lead the kitchen brigade and ensure ongoing development of team members
- Identify an effective approach to succession planning
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure the consistent production of high quality food through all hotel food outlets
- Develop positive customer relations through proactive interaction with guests, team members, contractors, and suppliers
- Resolve promptly and completely any issues that arise in the kitchen or related areas among guests and team members
- Manage department operations including budgeting, forecasting, resource planning, and waste management
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Ensure adequate resources are available according to business needs
- Manage the provision of food to food and beverage outlets and ensure compliance with legislation
- Control costs without compromising standards, improving gross profit margins and departmental financial targets
- Ensure team members have up-to-date knowledge of menu items, promotions, functions and events
- Maintain good communication and work relationships within the hotel
- Ensure staffing levels are maintained to cover business demands
- Conduct monthly communication meetings and manage meeting minutes
- Manage staff performance issues in compliance with company policies
- Recruit, manage, train and develop the kitchen team
- Comply with hotel security, fire regulations, health and safety and food safety legislation
- Address maintenance, hygiene and hazard issues promptly
- Manage the financial performance of the department aligning with hotel objectives
- Ensure food control systems are adhered to for target margins
- Regularly review menus with food and beverage manager to confirm market trend alignment
- Promote environmental awareness
- Adhere to food wastage program to maintain margins
- Ensure monthly work schedules comply with local legislation
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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