Executive Chef

The Hilton Charlotte University has an exciting opportunity to join our team a the Executive Chef. The EC coordinates activities of and directs training of cooks and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives. Must be a hands-on leader with extensive experience in banquets, events, and outlet F&B operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Hires, trains, schedules, and reviews all departmental staff.
• Checks the quality of work, monitors improvements, and performance.
• Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and recency of the menu.
• Estimates food consumption and purchases or requisitions food and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met.
• Maintains and records daily and monthly inventories and directs all necessary food ordering.
• Tests cooked foods by tasting and smelling.
• Devises special dishes and develops recipes.
• Establishes and enforces nutrition and sanitation standards.
• Participates in BEO meetings.
• Maintains the safety and security of all kitchen areas.
• Ensures the proper handling of all kitchen equipment, i.e., slicer, grills, dishwasher. Participates in weekly staff meetings.
• Performs other duties as assigned by management.

SUPERVISORY RESPONSIBILITIES:

• Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department.
• Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems.

TRAINING NEEDS:

• Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds. While performing the duties of this job, the employee is frequently exposed to extreme heat.

• Prior chef experience is required.
• Hotel experience preferred but not required.
• Excellent leadership skills.