Executive Chef: Menu Design, Banquets & Kitchen Leadership

Bardessono; Marietta (GA); Vor Ort; USD 70.000 - 110.000; Vollzeit

Zusammenfassung

Hilton Atlanta/Marietta Hotel & Conference Center seeks an Executive Chef to lead and develop the kitchen team for both restaurant and banquet operations. You will oversee menu design, food quality, sanitation and cost control, ensuring timely, consistent and high-quality production for guests.

Experience in managing kitchen staff, enforcing safety standards and coordinating with culinary and service teams is essential.

Qualifikationen

• Minimum 3 years' experience as Executive Chef.
• Knowledge of federal, state and local food handling regulations.
• High work ethic and self-initiative.
• Ability to work nights, weekends and holidays as part of a team.

Aufgaben

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, 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.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Jobbeschreibung

Hilton Atlanta/Marietta Hotel & Conference Center seeks an Executive Chef to lead and develop the kitchen team for both restaurant and banquet operations. You will oversee menu design, food quality, sanitation and cost control, ensuring timely, consistent and high-quality production for guests.

Experience in managing kitchen staff, enforcing safety standards and coordinating with culinary and service teams is essential.