Executive Chef

Plazahotelelpaso; Fort Lauderdale (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

HHM Hotels is seeking an Executive Chef to lead kitchen operations in accordance with guest service, food quality and sustainability standards. You will interview, train, schedule, coach and support associates, ensuring they perform to brand and HHM core values.

You will review daily menus and banquet orders, manage inventory and ensure proper storage of supplies; collaborate with purchasing and the Executive Steward on equipment and safety.

Qualifications

• Degree or certificate in Culinary Arts.
• 1–2 years’ experience as an Executive Chef.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform to brand or hotel standards and 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 Executive Steward to review equipment needs and health/safety follow-up.
• Ensure kitchen areas are stocked with tools and that recipes, schedules, plating guides, and photos are posted and current.
• Ensure staff prepare items following recipes; 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 kitchen areas and address deficiencies; assist catering with special menus and client meetings.
• Review sales and food cost daily and ensure excess items are used efficiently.
• Prepare weekly work schedules for kitchen personnel in line with staffing and labor cost forecasts.
• Follow sustainability guidelines in HHM EarthView program; observe MSDS/OSHA standards.

Education

Culinary Arts degree/certificate

Job description

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your 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 Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Source: HHM Hotels