Executive Chef

Hilton Garden Inn•Portland, ME

9d•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.
Previous experience with employee coaching and counselling as well as documentation.
Previous experience with establishing, documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control.
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.
Leadership – ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation).
Customer Service – deliver hospitable service that is attentive, friendly, efficient, and courteous; demonstrate patience, tact, and diplomacy.
People Skills – ability to collaborate, create rapport, and work effectively with others; earn and maintain trust and respect.
Communication Skills – ability to effectively listen & communicate professionally, both verbally and in writing.
Problem-Solving & Analytical Skills – ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices.
Judgment & Discretion – appropriately handle confidential and sensitive information.
Organizational & Time Management Skills – ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision.
Aptitude & Adaptability – ability to learn quickly and adapt to changing priorities and business needs.
Composure – ability to maintain composure and work under pressure, managing stress to meet business demands. (Calmly handle all customer and employee interactions & issues).
Attention to Detail – ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks.
Computer skills/ Technical Aptitude – proficiency in computer technology, i.e., e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency.
Training – ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely.
Extended periods of walking, standing, bending, and lifting to 50 pounds.
Moderate computer keying using both hands and viewing material on a computer screen.

Nice To Haves

Culinary degree desirable or equivalent combination of education and work.
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.
Manage food costs and minimize waste in the kitchen.
Ensure proper use and operation of kitchen equipment.
Conduct employee coaching and counseling, including appropriate documentation.
Establish, document, and enforce food safety procedures and workplace safety procedures.
Manage purchasing, receiving, and inventory control.