Executive Chef: Menu Innovation & Culinary Leadership

HHM Hotels; 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

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.