Executive Chef - Restaurants, Hilton Norfolk The Main

Overview:

The Executive Restaurant Chef will also be responsible for maintaining cleanliness and sanitation in these kitchens to the standards of PHR, Hilton, and the local Health Department. The Executive Restaurant Chef will responsible for the culinary related profitability in their specific areas to include managing culinary labor and restaurant food costs.

Responsibilities:

• Accountable for the quality of all menu items produced in all finishing kitchens measured by Revinate and SALT.
• Direct the preparation and monitors quality of all bulk prep items produced in the restaurant prep kitchen.
• Manage the entire property’s fish and seafood production to that will be processed or prepared in the Fish Room, adjacent to the Saltine finishing kitchen. This will include maintaining this area in “Operating Room” like condition.
• Leads the Restaurant Culinary Team in ensuring all recipes and menu items are prepared per standard specifications, documented, are accessible to the culinary staff at all time. This includes maintaining up to date menu item specification pictures and methods of preparation for all restaurant menu items
• Ensure all relevant recipe costing are updated to produce timely and accurate outlet theoretical food costs
• Controls and documents restaurant food production and prep waste by working with the Purchasing Manager on order pars, as well as production pars for all prepared items
• Works closely with the Purchasing Manager to ensure all food product and raw ingredients are properly received and inspected per the quality standards and specifications
• Work closely with the Corporate Marketing Team and engage on marketing and public relations initiatives
• Manages the proper requisition process of all food product arriving from the central storeroom, and all prepared food product that are prepared and delivered from the restaurant prep kitchen to the finishing kitchens for all restaurants
• With the guidance of the Corporate Chef, leads the property related tasks associated with Menu Development Process, as outlined in the Culinary Operating Plan
• Submits daily and nightly food specials to the Corporate Chef for approval
• Responsible for food quality and consistency for In-Room Dining, which will be produced from the Varia kitchen
• Ensures all restaurant workforce schedules are completed on time, and fall within budgeted guidelines as documented in the Operating Budget, and monitors and controls overtime appropriately
• Ensures culinary training programs are delivered to all culinary associates, and monitors compliance and testing of all relevant training tools
• Conducts regular kitchen cleanliness and sanitation inspections, and ensures the compliance of all daily cleaning related tasks and checklists
• Works closely with the Human Resource Department in hiring all restaurant kitchen Associates, not limited to assisting with interviews and or coordination of any required Stages
• Ensures all restaurant associates are in proper uniforms and they are maintained in a clean and professional manner
• Expedites and manages food quality during peak restaurant times
• Assist the Food and Beverage Director in providing annual staffing budgets and guidelines, per the business planning process
• Works closely with Executive Banquet Chef in maximizing the entire properties culinary labor productivity and costs, and assists providing Banquet Culinary Department with appropriate labor, when needed. This could include large plate ups or banquet related action stations

Qualifications:

Experience BS degree in Culinary science or related certificate