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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,300.00 - $94,100.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Discounted travel program
Parental leave
401k plan with company match
Employee Stock Purchase Program
Education Assistance
Career growth opportunities
Recognition and rewards
Job Description
Hilton Houston Post Oak is a prestigious property located in one of Houston's most prominent business and shopping districts, known for delivering superior hospitality services. As part of the globally recognized Hilton brand, this hotel has maintained a strong reputation for excellence in the hospitality industry since its founding in 1919. Hilton is celebrated for its commitment to quality, innovation, and outstanding guest experiences across its portfolio of full-service hotels, resorts, and extended-stay suites worldwide. Working at the Hilton Houston Post Oak means becoming a vital part of a company that prioritizes diversity, inclusion, and professional growth, supported by an... Show More
Job Requirements
- culinary degree or equivalent professional training
- proven experience as an executive chef or in a similar leadership role
- strong knowledge of food safety and sanitation regulations
- experience managing high-volume kitchen operations
- leadership ability and team management skills
- creativity and innovation in menu planning
- excellent organizational and communication skills
Job Qualifications
- proven experience as an executive chef or similar leadership role in a high-volume kitchen
- strong knowledge of culinary techniques, food safety and sanitation standards
- excellent leadership and team management skills
- creativity in menu development and passion for culinary innovation
- ability to work under pressure and manage multiple priorities
- excellent communication and interpersonal skills
- culinary degree or equivalent professional training
Job Duties
- direct and oversee all culinary operations including meal production, food quality and presentation, safety and sanitation compliance, team productivity, policy implementation, cost control and profitability
- create and implement new menus and individual menu items based on current food trends and regional tastes in partnership with Director of Food and Beverage
- interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
- ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- perform general management duties including systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
- monitor and develop team member performance, providing supervision, professional development, scheduling, counseling, evaluations, recognition and reward
- recruit, interview and train team members
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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