Executive Chef

Plazahotelelpaso; Saint Paul (MN); On-site; USD 70,000 - 95,000; Full time

Job summary

HHM Hotels seeks an Executive Chef to manage kitchen operations in line with guest service, food quality and sustainability standards. You will interview, hire, train and coach staff, set production priorities, review menus and inventory, and ensure safety, sanitation and equipment readiness.

This role offers a growth path toward regional leadership in Food & Beverage, with opportunities to design menus and lead culinary concepts across the property.

Qualifications

• Degree or certificate in Culinary Arts.
• 1–2 years’ experience as an Executive Chef.
• Strong knowledge of food presentation and quality.
• Ability to design menu concepts.

Responsibilities

• Interview, hire, train and coach kitchen staff to brand standards.
• Plan production and delegate tasks to staff.
• Review menus, banquet orders and inventory daily.
• Ensure food quality, safe storage and proper sanitation.
• Maintain equipment readiness and communicate needs with purchasing and stewarding teams.
• Monitor food cost and waste; optimize usage.
• Prepare weekly kitchen schedules and ensure staffing aligns with forecasted labor.
• Follow sustainability guidelines and safety protocols.

Skills

Staff leadership

Menu development

Food safety

Cost control

Communication

Training

Education

Culinary Arts degree or 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