Chef & B

Hilton Garden Inn Austin University Capitol District; Austin (TX); On-site; USD 65,000 - 95,000; Full time

Job summary

Hilton Garden Inn Austin University Capitol District seeks an experienced Chef & B to lead the food and beverage operations, including the kitchen, ensuring quality, timely service and profitability across outlets. You will supervise F&B staff, manage menus and costs, maintain safety and sanitation standards, and partner with hotel leadership to drive guest satisfaction.

The role requires hands-on leadership, strong culinary skills, and ability to develop Sous Chefs into leaders;

Qualifications

• Minimum 3 years' experience as Sous Chef or Executive Chef with menu design experience.
• Knowledge of federal/state/local food handling and liquor regulations.
• Strong business communication and presentation skills, both verbal and written.
• Proven leadership experience and ability to develop staff.
• Proficiency with Microsoft Office applications.

Responsibilities

• Oversee total F&B operations including kitchen, purchasing, production and quality.
• Hire, train and develop F&B staff; ensure quality, service and sanitation.
• Schedule and direct all F&B personnel and enforce standards.
• Manage inventory, cost controls and food cost targets.
• Coordinate with hotel leadership and management for profitability and guest satisfaction.
• Create menus, specials and promotions; monitor staffing levels across outlets.
• Ensure OSHA and food safety compliance and maintain cleanliness.

Skills

Menu design

Leadership

Food cost management

Regulatory knowledge

Microsoft Office

Team development

Tools

Microsoft Suite

Job description

Position Summary

The Chef & B will administer, direct, manage and control the total operations of the food and beverage division — including the kitchen — to include purchasing, production, presentation and quality of food; hiring, training and development of employees; quality preparation, prompt and courteous service, efficient administration and profitability in all outlets, producing the highest quality food standards using excellent culinary skills.

• Efficiently supervise, guide and train all F&B associates and kitchen associates in the food and beverage discipline, ensuring constant focus on timing, portions, food quality, service, and sanitation/cleanliness.
• Schedule, evaluate and direct all food and beverage personnel, including kitchen, utility, and sanitation, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Ensure safe food handling protocols are followed at all times.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Establish, direct and review liquor procedures to ensure adequate security and accountability.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
• Manage kitchen to adhere to OSHA and Food Handling Regulations.
• Act in concert with hotel management team and property General Manager, including in monthly meetings, property MOD programs, weekly staff meetings, monthly inventories and Executive Committee meetings.
• Drive financials through creation of menus, specials and promotions and design of menu items, as well as maintenance or decrease in food cost and awareness and adherence to staffing levels throughout the food and beverage areas of the hotel.
• Coach and counsel associates, including managers. Develop Sous Chefs to further leadership roles.
• Other duties as assigned to ensure effective operation of the overall hotel.

Position

Chef & B

Reporting Relationship

General Manager

FLSA Status

Exempt

Position Summary

The Chef & B will administer, direct, manage and control the total operations of the food and beverage division — including the kitchen — to include purchasing, production, presentation and quality of food; hiring, training and development of employees; quality preparation, prompt and courteous service, efficient administration and profitability in all outlets, producing the highest quality food standards using excellent culinary skills.

Core Responsibilities

• Efficiently supervise, guide and train all F&B associates and kitchen associates in the food and beverage discipline, ensuring constant focus on timing, portions, food quality, service, and sanitation/cleanliness.
• Schedule, evaluate and direct all food and beverage personnel, including kitchen, utility, and sanitation, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Ensure safe food handling protocols are followed at all times.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Establish, direct and review liquor procedures to ensure adequate security and accountability.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
• Manage kitchen to adhere to OSHA and Food Handling Regulations.
• Act in concert with hotel management team and property General Manager, including in monthly meetings, property MOD programs, weekly staff meetings, monthly inventories and Executive Committee meetings.
• Drive financials through creation of menus, specials and promotions and design of menu items, as well as maintenance or decrease in food cost and awareness and adherence to staffing levels throughout the food and beverage areas of the hotel.
• Coach and counsel associates, including managers. Develop Sous Chefs to further leadership roles.
• Other duties as assigned to ensure effective operation of the overall hotel.

Knowledge, Skills, And Competencies

• Prior experience in Food and Beverage leadership role, with proven record of success; minimum 3 years' experience as Sous Chef or Executive Chef, including record of menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling, food production and liquor, ensuring food and beverage staff have all been trained in responsible alcohol service.
• Strong business communication and presentation skills, both verbal and written
• Proven leadership experience
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Some travel may be required
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
• Ability to participate in, and at times lead departmental and/or hotel team meetings

Physical Requirements

• Sit, stand and walk for varying lengths of time, often for extended periods of time
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed

This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.