Chef De Cuisine - Hilton - Harrisburg, PA

Hotel Equities

Harrisburg (Dauphin County)

On-site

USD 57,500 - 65,000

Full time

14 days+

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Benefits offered by this job

Team driven and values based culture

Medical/Dental/Vision

Vacation & Holiday Pay

Same-day pay available

Career growth opportunities

401(k) with company match

Employee assistance program

Flexible schedule

Life insurance

Job summary

A multi-award-winning hospitality firm in Harrisburg, PA seeks a Chef De Cuisine for the Hilton Harrisburg. The role involves supervising all aspects of restaurant operations, ensuring food quality and safety, and managing staff. Candidates should have substantial culinary knowledge and experience, effective communication skills, and the ability to oversee kitchen staff. Competitive pay ranges from $57,500.00 to $65,000.00 annually, along with comprehensive benefits including medical, dental, and career growth opportunities.

Qualifications

Advanced food preparation skills required.
Experience in food and beverage management is essential.
Ability to supervise kitchen staff effectively.

Responsibilities

Supervise food production and presentation for quality assurance.
Manage kitchen staff and ensure a safe work environment.
Control labor and food costs to meet budget requirements.
Assist in menu planning and cost management.
Perform special projects and responsibilities as assigned.

Skills

Advanced knowledge of food profession

Oral and written communication skills

Moderate hearing

Excellent vision

Comprehension and literacy

Education

High school diploma or equivalent

1-2 years post-high school education

3-4 years related experience

Tools

Microsoft Office

Job description

POSITIONS SUMMARY

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Chef De Cuisine for the Hilton Harrisburg in Harrisburg, PA.

POSITION INCLUDES

The position includes the coordination, planning and supervision of all facets of the restaurant including the production, preparation and presentation of food for the restaurant in a safe, sanitary work environment which conforms to all food service standards and regulations. At the same time, the position is responsible for delivering quality products in a competitive and profitable environment. Responsible for supervising the production of food. Recommends and implements procedural/production changes. Monitors food presentation and labor costs.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

The position requires performing the following essential job functions, with or without reasonable accommodation.

Supervise the production, preparation and presentation of all foods for the restaurant as assigned by the general manager to ensure that a quality, consistent product is produced which conforms to all property/company/franchise standards.
Supervise human resources in the production and preparation areas of the restaurant kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline as appropriate.
Monitor and control the maintenance/sanitation of the restaurant kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.
Assist in the creation, planning and costing of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction.
Perform special projects and other responsibilities as assigned.
No travel required.
Hours: 45+ hours per week.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

REQUIRED KNOWLEDGE / SKILLS / ABILITIES

KNOWLEDGE

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.

SKILLS

Must have moderate hearing to communicate with employees and to hear machinery, safety.
Must have excellent vision for safety reasons.
Must have moderate speech communications to communicate with other employees.
Must have excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
Must have excellent hearing.
Must have excellent vision.
Must have excellent speech communications.
Must have excellent comprehension and literacy.

ABILITIES

Lifting objects 15 - 20 times during the course of shift (I.E. top round, prime rib, frozen prepared box). Carrying - from clipboard to food products to small equipment.
Kneeling - during times of inspection for proper cleanliness and monitoring once a week as well as during lifting.
Full mobility is required in order to usually inspect and monitor the kitchen environment.
Continuous standing - while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
Climbing steps may be required.
No driving required.

DESIRED SOFTWARE PROFICIENCIES

Knowledge of Microsoft Office products.

SUPERVISORY RESPONSIBILITIES

Assist in the supervision of kitchen staff, up to 20 employees.

EDUCATION / EXPERIENCE

High school diploma/secondary qualifications or equivalent.
One to two years of post-high school education or equivalent positional work experience.
Experience required by position is from three to four years of employment in a related position with this company or other organization(s).

PHYSICAL REQUIREMENTS

The individual holding this position must be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

FREQUENCY KEY: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 hours; Constant – 6-8 hours.

PHYSICAL ACTIVITY FREQUENCY

PHYSICAL ACTIVITY FREQUENCY
SITTING RARE
WALKING OCCASIONAL
CLIMBING STAIRS OCCASIONAL
CROUCHING/BENDING/STOOPING FREQUENT
REACHING FREQUENT
GRASPING CONSTANT
PUSHING/PULLING FREQUENT
NEAR VISION CONSTANT
FAR VISION CONSTANT
HEARING CONSTANT
TALKING CONSTANT
SMELL CONSTANT
TASTE FREQUENT
LIFTING/CARRYING(# LBS) FREQUENT – UP TO 50 LBS.
TRAVEL RARE

MATERIAL/EQUIPMENT USED