Executive Chef

Hilton Garden Inn - Portland Downtown•Portland, ME

10d•Onsite

About The Position

The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. They establish and maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting.

Requirements

Minimum 2 years’ of high volume kitchen management
Catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred
Culinary degree desirable or equivalent combination of education and work
Previous experience with employee coaching and counselling as well as documentation
Experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control.
Serve Safe Certification and Allergy Awareness Training strongly preferred.

Responsibilities

Oversee the safe and efficient operation for the culinary and kitchen operations in accordance with company standards.
Establish and maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting.
Motivate, mentor, coach & counsel others to perform well (including appropriate documentation).
Deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and and diplomacy.
Collaborate, create rapport, and work effectively with others; earn and maintain trust and respect.
Effectively listen & communicate professionally, both verbally and in writing.
Identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices.
Appropriately handle confidential and sensitive information.
Appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision.
Learn quickly and adapt to changing priorities and business needs.
Maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues).
Follow instructions and achieve thoroughness and accuracy when accomplishing tasks.
Proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency.
Share knowledge and act as a resource in teaching others to perform tasks efficiently and safely.
Strong Culinary/cooking skills - skilled in different styles of cooking.
Food cost analysis, i.e., knowledge of food ordering, inventories, labor control.
Thorough knowledge and understanding of kitchen equipment use and operation.
Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience.
Financial understanding of food costs and minimizing waste in the kitchen.