Executive Chef

Hersha Hospitality Management LP • Irving, TX

16h • Onsite

About The Position

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards. This role involves interviewing, selecting, training, scheduling, coaching and supporting associates to ensure they perform in accordance with established brand or hotel standards and consistent with HHM core values. The Executive Chef will 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. They will also requisition day’s supplies and ensure they are received and stored correctly, communicate needs with purchasing and storeroom personnel, and ensure quality of products received. Collaboration with the Executive Steward is key to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. The Executive Chef ensures each kitchen work area is stocked with specified tools, supplies, and equipment, and that recipe cards, production schedules, plating guides and photography are posted and current. Staff are to prepare menu items following recipes and yield guides, in accordance with department standards. The role includes developing new menu items, testing and writing recipes, observing guest reactions, and conferring with service staff to ensure guest satisfaction. Frequent walk-throughs of each kitchen area and directing respective personnel to correct any deficiencies are expected. Assistance with the catering department for developing special menus for functions and meeting with clients as requested is also part of the role. Reviewing sales and food cost daily and ensuring that excess items are utilized efficiently, and preparing weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs are also responsibilities. The Executive Chef must follow sustainability guidelines and practices related to HHM’s EarthView program and practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.

Requirements

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with 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 the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
• Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, plating guides and photography are posted and current.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
• 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 each kitchen area and direct respective personnel to correct any deficiencies.
• Assist catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily and ensure that excess items are utilized efficiently.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree