Hilton Hotel Chef de Cuisine - Franchise

Job Requirements
Position: Chef de Cuisine Reports To: Executive Chef or Director of Food & Beverage COMPANY OVERVIEW:

Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits.

We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.#INDcstation

POSITION PROFILE:

Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ESSENTIAL JOB FUNCTION:

• Salary From $70,000
• Ensures culinary execution is consistent with branding elements of the foodservice in all outlets. The Dean- 100 seat, Upscale neighborhood dining restaurant and bar serving breakfast and dinner. Back to the Grind- Coffee shop with Grab-n-Go dining options. Reveille- Elegant Rooftop Bar with upscale bar food
• Performs daily cooking line audits and prep tastings in all outlets.
• Checks and approves all food items prepared and ensures all items are prepared in an attractive and appetizing manner.
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; identifies and resolves problems; determines system improvements; implements change.
• Leads all special events in the outlets including holidays and activations.
• Develops new menu concepts and oversees the launch of new concepts and initiatives.
• Develops, tests, and costs out new menu items.
• Maintains updated and accurate recipes and costing of all dishes prepared and sold in outlets.
• Oversees and participates in methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Schedules all staff and monitors productivity.
• Orders all food and supplies for the outlets.
• Maintains cleanliness and excellent condition of equipment and work area.
• Manages the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Supportive Functions and Responsibilities Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Valor standards
• Follows New Hire Training and ongoing competency programs in accordance with hotel policy
• Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules. Remains current with hotel information and changes.
• Complies with hotel uniform and grooming standards.
• Assist in off premise and media relation events as needed.

DESIRED SKILLS AND QUALIFICATIONS:

Education: Two to four-year college degree

Experience: Five to Six years experience in quality food production, in an upscale hotel or freestanding restaurant. Three plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant. Knowledge of current market trends and techniques.

Work Experience

Excellent culinary skills and knowledge of food productions techniques

Thorough knowledge and understanding of Food Service Sanitation Standards

Thorough knowledge and understanding of kitchen equipment use and operation. Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds. Outstanding management, organizational, communication and leadership skills. Ability to speak, read, and write English. Ability to work flexible schedule to include weekends and holidays

Benefits

• Competitive Salary
• Daily Pay!
• Team Member Hotel Discount Program
• Uniforms Provided for most positions
• Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
• Paid PTO beginning after ninety (90) days of employment
• 401k with employer match
• Team Member Awards and Recognition programs throughout the year
• Food and Beverage Discounts
• Tuition Reimbursement

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 hotels 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.