Executive Chef

Opportunity: Executive ChefManage the kitchen operations in accordance with established guest service, food quality and sustainability standards.Your Growth PathDirector of Food & Beverage - Regional Director of Food & BeverageYour Focus* Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.* Establish priorities and assign production and preparation tasks to staff to execute.* Review daily menu specials, banquet event orders and inventory food items for daily use.* Requisition day's supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.* Ensure quality of products received.* Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.* Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current.* Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items,test and write recipes.* Observe guest reactions and confer with service staff to ensure guest satisfaction.* Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.* Assist catering department with developing special menus for functions; meet with clients as requested.* Review sales and food cost daily and ensure that excess items are utilized efficiently.* Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.* Follow sustainability guidelines and practices related to HHM's EarthView program.* Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.* Perform other duties as requested by management.Your Background and Skills* Degree or certificate in Culinary Arts and/or one to two years' experience as an Executive Chef.* Expertise in food product, presentation, quality and preparation along with menu concept and design.Work Environment and Context* Work schedule varies and will include working on holidays and weekends.* Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.What We BelievePeople Are Our Capability - Hearts That Serve - Only Excellence - Stay Nimble - Own ItSource: HHM Hotels

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