Executive Chef

Description

Salary range $105,000 - $110,000 annually.

WHAT WE OFFER:

• Dental, Medical, and Vision
• 401K Match
• Vacation, sick and holiday pay
• Free Parking at the hotel
• Meals provided
• Education Assistance
• Room Rate Discounts with any Hilton Brand Hotel
• Additional Room Discounts for select hotels within portfolio
• Discount rates for travel such as car rental, theme parks, and much more

Hilton Santa Clara is currently looking for a full time Executive Chef to join our Food & Beverage team! As the Executive Chef, you will be responsible for the overall operation of the kitchen including the writing of menus, participating in the hiring and training employees, ordering all supplies, meeting a monthly budget food cost and labor cost, meeting brand standards on food safety and quality, and providing a high quality guest experience.

The Executive Chef reports to the General Manager. The Executive Chef will be required to work days and/or nights, both weekdays, weekends, and holidays as business necessitates.

JOB DUTIES:

• Responsible for the supervision of all employees in the kitchen operations including Sous Chef, Line Cooks, Stewarding staff, and Storeroom/Receiving Clerk. Ensure that all kitchen employees abide by all brand and hotel policies and standards.
  • Check that all scheduled staff members have reported for duty and are on time for work.
  • Check that good personal hygiene is practiced by all staff members daily.
  • Ensure that all employees receive their paid and unpaid breaks.
  • Responsible for counseling all kitchen employees on all infraction of policies, documenting all counseling and turning them into Human Resources.
  • Responsible for writing 90 day and annual reviews of all kitchen employees. All reviews must be approved by the Director of F&B before given to the employee.
• Supervises food production, quality, quantity, cost and daily menu.
  • Check all food needs and proper usage in accordance to recipes.
  • Check all banquet guarantees for accuracy and for proper food production according to needs. Avoid overproduction.
  • Make sure all special food needs for banquet functions are met.
• Responsible for writing the Restaurant and Banquet menus in coordination with the Director of Food & Beverage.
  • Review restaurant menus quarterly with Director of F&B and Outlets Manager.
  • Participate in any Promotions
  • Write use records for all restaurant and banquet menu items to include a complete recipe book with photos of proper presentation.
• Supervises food production methods and standards to maintain consistent high quality of food.
• Inspect all freezers and refrigerators for cleanliness, organization, and correct temperature storage of food products.
• Inspect all food products for proper rotation and usage of food to avoid food waste.
• Responsible for production and presentation of all restaurant menus, room service, banquet items and employee cafeteria.
• Sets up weekly work schedules and production schedules. Schedules should be posted on Wednesday for the following week.
• Communicates with General Manager regarding food production, employee relations, problems, potential problems, and review future special events requiring food.
• Responsible for reading weekly BEO’s and ensuring that all needed operating supplies are in house on time. Also responsible for ensuring that all menu items for the Restaurant and Lounge are in house at all times.
• Responsible for ensuring that cooks are preparing proper amounts of all items needed by setting written par levels for all areas.
• Thoroughly train kitchen team members in all areas of their position prior to scheduling that person for a shift.
  • Use employee training documentation to record all areas of training completed and turn into Human Resources to be included in the employee file.
  • Responsible for continued training of all cooks and encouraging cooks to improve in preparation and presentation.
  • Responsible for conducting standup meetings every day. Go over daily activities each day with staff.
• Responsible for keeping a high level of employee morale in the kitchen by encouraging employees to work as a team, encouraging growth and learning by implementing a training program and by maintaining a fair and consistent temperament and attitude toward all employees at all times.
• Responsible for reviewing payroll and controlling labor cost.
• Ensure the kitchen complies with all safety standards and all employees are trained in safety standards.
• Must have current certification by the state of California in managerial food handling safety standards.
• Ensure that the Employee cafeteria meals are fresh, of high quality each day. Meals are to be complete meals, utilizing all items on the employee meal menu list. (Due to covid, the employee cafeteria is currently closed but may reopen in the future)
• To assist in all areas of the kitchen and cafeteria if necessary.
• Responsible for attending various meetings including mandatory management staff trainings.
• Report any broken equipment and file work orders immediately.

EDUCATION/EXPERIENCE

• Must have at least 10 years cooking experience.
• Must have at least 3-5 years supervisory experience in a kitchen.
• High school graduate, college degree a plus.
• Culinary school graduate plus.

The Hilton Santa Clara is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to ngoc.diep@hiltonsantaclara.com or call (408) 562-6714 to let us know the nature of your request.

Qualifications

Executive Chef

Behaviors

• Functional Expert: Considered a thought leader on a subject (Preferred)
• Team Player: Works well as a member of a group (Preferred)
• Leader: Inspires teammates to follow them (Preferred)
• Innovative: Consistently introduces new ideas and demonstrates original thinking (Preferred)
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Preferred)
• Enthusiastic: Shows intense and eager enjoyment and interest (Preferred)
• Dedicated: Devoted to a task or purpose with loyalty or integrity (Preferred)

Motivations

• Preferred

  Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Education

• Technical/other training (Required)
• High School (Required)

Licenses and Certifications

• Preferred

  Alcohol Training

• Required

  CA Food Handler

Skills

• Training (Advanced)
• Organized (Advanced)
• Multi-Tasking (Advanced)
• Detail Oriented (Advanced)
• Critical Thinking (Intermediate)
• Time-Management (Intermediate)
• Teamwork (Intermediate)
• Problem Solving (Intermediate)
• Employee Relations (Intermediate)
• Decision Making (Advanced)
• Budget (Intermediate)

Experience

• Preferred

  1 years:

  Executive Chef

• Required

  1 years:

  Sous Chef

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.