Executive Chef | Hilton Ocala

Meyer Jabara Hotels•Ocala, FL

1d•Onsite

About The Position

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Do you have the J Quality? https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be Hilton Ocala is one of four Meyer Jabara properties in Florida; our beautiful 196- room property has 6 spacious event rooms to host a plethora of memorable occasions, as well as our tented outdoor event space. We are seeking a creative executive chef to lead the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing culinary staff. Must ensure sanitation and food standards are achieved. Areas of responsibility to include: overseeing all food preparation areas of banquets & catering events, onsite dining, bar, and all support areas (e.g., dish washing room and ordering Food items).

Requirements

Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Strong communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, POS)
Bachelor’s degree or related culinary degree with eight or more years of industry & culinary management experience is desirable
Possesses an eye for detail and creativity
Excellent English verbal and written

Responsibilities

Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items
Maintains Quality levels of receiving, storage, and production of food
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Utilizes interpersonal and communication skills to lead and influence kitchen staff
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
Provides direction for all day-to-day operations in the kitchen
Observes methods of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner
Tests cooked foods; devises special dishes and develops recipes
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
Attends food and beverage staff and management meetings
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Must update a Performance Agreement and Action Plan annually
Ensures compliance with food handling and sanitation standards
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food & Beverage department