Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $110,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement plans
Paid holidays
Employee Discounts
Professional development opportunities
Job Description
This Executive Chef position is located in New Orleans, LA, within a prestigious Hilton-branded hotel that prides itself on delivering exceptional guest experiences through remarkable hospitality and culinary excellence. As a part of a globally recognized hotel chain, this establishment offers a dynamic work environment where innovation, quality, and leadership come together to create a unique atmosphere for guests and employees alike.
The Executive Chef role is full-time with a competitive annual salary range of $90,000 to $110,000. This position is crafted for a culinary leader passionate about driving kitchen operations and encouraging creativity within a high-performing kitchen brigade. T... Show More
The Executive Chef role is full-time with a competitive annual salary range of $90,000 to $110,000. This position is crafted for a culinary leader passionate about driving kitchen operations and encouraging creativity within a high-performing kitchen brigade. T... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in kitchen operations and leadership roles
- Certification from a culinary institution
- Food safety certification
- Ability to stand for long periods and walk extended distances
- Able to lift and carry 26 to 50 pounds
- Proficiency with computers including Microsoft Word, Excel, and Outlook
- Excellent communication and leadership skills
- Strong planning and organizational skills
- Ability to multitask and meet deadlines
- Creative approach to food production
- Business-focused approach to kitchen management
- Ability to build relationships internally and externally
- Knowledge of health, safety and food safety regulations
- Compliance with hotel security and fire regulations
Job Qualifications
- Previous relevant experience as an executive chef is preferred
- Minimum 2 years experience as sous chef
- 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position and 1 year in a steward position or an equivalent combination of education and experience
- Graduation with certification from a culinary institution required
- Food safety certification is required
Job Duties
- Lead the kitchen brigade and ensure ongoing development of team members and identify an effective approach to succession planning
- Supervise food preparation staff including hiring, terminations, disciplinary actions, training and performance evaluations
- Schedule all employees under supervision maintaining adequate staffing levels while adhering to labor standards guidelines
- Supervise all cooking operations including methods, portioning, and garnishing, ensuring attractive presentation of all food and dishes
- Create menus that meet and exceed customers' needs and conform to brand standards
- Ensure 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 any issues in the kitchen or related areas among guests and team members promptly
- Manage department operations including budgeting, forecasting, resource planning, and waste management
- Assist GM in creating annual operating budget and maximize revenues and profits
- Seek verbal feedback from customers regularly and respond to guest queries timely
- Manage provision of food to Food and Beverage outlets ensuring compliance with legislation
- Control costs without compromising standards and improve gross profit margins
- Assist GM, AGM, or Director of F&B and sales staff with banquets, parties, and special events
- Requisition food and equipment giving specifications, quantities, and quality descriptions
- Ensure team members have up-to-date knowledge of menu items, special promotions, functions, and events
- Maintain good communication and work relationships in all hotel areas
- Ensure adequate staffing levels to cover business demands
- Conduct monthly communication meetings and generate post-meeting minutes
- Manage staff performance issues in compliance with company policies and procedures
- Recruit, manage, train, and develop kitchen team
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Handle maintenance, hygiene, and hazard issues timely
- Manage financial performance to align with hotel objectives
- Adhere to food control systems proactively to keep margins on target
- Regular review of menus with Food and Beverage manager to confirm offerings meet market trends
- Ensure environmental awareness
- Adhere to food wastage program to meet margin targets
- Make and maintain monthly working schedules as per local legislation
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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