Executive Chef - FranchiseJob Requirements
The Executive Chef is the guiding force behind the culinary mission of the restaurant. The Executive Chef creates a culture to serve and execute in order to attract, hire and retain the best talent. To be successful, the Executive Chef’s knowledge, dedication and commitment to the restaurant and guest experience must be readily apparent to staff and guests alike. Being hands-on and training your team is one of the most important pieces of the role. This is a multi-skilled position in which leadership qualities and the ability to run a profitable department are as important as cooking ability and palate. In the oversight of a kitchen that is always evolving, the Executive Chef tweaks as necessary, implementing efficiencies wherever possible. The menu of a successful food and beverage program is a work in progress, rooted in strong signature dishes based on market, regional and seasonal ingredients and reflective of relationships the Executive Chef develops with the region’s best suppliers.

QUALIFICATIONS:

• Advanced knowledge of the food and beverage industry.
• Demonstrated exceptional mastery of recipes, techniques and ingredients.
• Previous press and media exposure experience is a plus.
• Competent with Windows-based computers and Microsoft Office and familiar with industry-standard software.
• Must pass a background check.
• Hospitality experience preferred
• Must be eligible to work in the USA

PHYSICAL REQUIREMENTS:

• Must be able to work on your feet for up to 12 hours. Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds as well as repetitive hand and wrist motion.
  This job description serves as an overview of the responsibilities associated with this role, with the understanding that these duties may evolve over time. Additionally, you may be entrusted with additional duties as assigned.
  Disclaimer
  This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee

• Evaluates local tastes and develops recipes to reflect and enhance local character and interest.
• Meets and exceeds each guest’s highest expectations for delivery, presentation and taste.
• Cultivates a following of regulars.
• Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients.
• Familiar with regionally available ingredients, varieties, seasons, etc.
• Professionally develops relationships with regional and national chefs.
• Professionally develops a management team.
• Professionally develops kitchen line and utility staff.
• Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation.
• Develops and oversees processes for kitchen organization, cleanliness, and maintenance.
• Collaborates with and supervises kitchen staff regarding menu development, kitchen operations and maintenance.
• Oversees all hiring and training of BOH staff. Approves hiring and termination of all employees.
• Writes weekly kitchen schedules to ensure sufficient staffing for each meal period.
• Generates documents for all HR actions for the BOH team and delivers completed documents to HR.
• Administers all BOH management and employee reviews.
• Controls costs by monitoring and evaluating food, labor and operating expenses.
• Meets with vendors to purchase new items, and explores the best pricing.
• Constantly seeks improvement in self, staff, and restaurant.
• Reads guest surveys, and adjusts accordingly as issues arise.
• Assist Events Dept. with winning business, providing service, and driving revenue.
• Works closely with the Sales and Marketing team to market the restaurant brand through various media channels.
• Is current and comfortable with utilizing social media platforms to promote and benefit the property.