Executive Chef - Doubletree by Hilton Washington Meadowlands, Washington, PA

Palette Hotels•North Strabane Township, PA

1d•Onsite

About The Position

The Executive Chef is responsible for supervising food preparation for all food outlets within the hotel, ensuring that all presentation, health, and sanitation standards are met. This role involves managing all kitchen staff, including hiring, training, counseling, disciplining, and conducting performance evaluations. The Executive Chef also schedules employees to maintain adequate staffing levels while adhering to labor standards. Key duties include supervising cooking operations, planning meals, developing menus with costing and recipe cards, and ensuring staff training on knife safety and equipment usage. The position also requires assisting the Food and Beverage Manager and sales staff with events, ordering food and equipment, maintaining attractive food presentation, and upholding health and sanitation standards. Additionally, the Executive Chef assists the Food and Beverage Director with budget development, monitors forecasts, and adjusts purchases and labor based on business levels. Adherence to all brand-specific food standards, completion of required training, and active participation in developing a strong service culture to achieve guest satisfaction goals are also essential. Palette Hotels is committed to fostering meaningful hospitality careers through competitive salaries, outstanding benefits, extensive training, opportunities for advancement, and a positive team culture.

Requirements

High School Diploma or GED
1 - 3 years previous Hotel Executive Chef or Sous Chef experience.

Responsibilities

Supervise food preparation of all food outlets of the hotel ensuring all presentation, health and sanitation standards are maintained.
Supervise all kitchen staff, to include hiring, training, counseling, disciplining, and completing performance evaluations.
Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.
Supervise all cooking operations, including methods, portioning, and garnishing.
Plan meals and develops menus to include costing and recipe cards.
Ensures training of staff in knife safety as well as proper use of gas and electric equipment.
Assist the Food and Beverage Manager and sales staff with banquets, parties, and other.
Order and requisition food and equipment, giving specifications, quantities and quality descriptions, through approved suppliers whenever possible.
Ensures attractive presentation of all food and dishes.
Maintain health and sanitation standards.
Assist the Food and Beverage Director in developing the annual operating budget.
Monitor forecast and flex purchases and labor based on ever changing business levels.
Adhere to all Brand required food standards including menu specifications, brand signature breaks and menu requirements.
Perform other duties as assigned by Supervisor.
Complete all required training by the brand and Palette Hotels to ensure compliance of all brand standards.
Take active role in development of a strong service culture, achieving guest satisfaction scores meeting the branded goal.