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Form of workThe Hilton Charlotte University Place has an exciting opportunity to join our food & beverage team, leading our culinary operation, as our Executive Chef. Responsibilities: • Hires, trains, schedules, and reviews all departmental staff. Checks quality of work, and monitors improvements and performance. • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and regency of the menu. • Estimates food consumption and purchases or requisitions of food and kitchen supplies. • Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. • Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. • Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met. • Maintains and records daily and monthly inventories and directs all necessary food ordering. • Tests cooked foods by tasting and smelling. • Devises special dishes and develops recipes. • Establishes and enforces nutrition and sanitation standards. • Participates in BEO meetings. • Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher. • Participates in weekly staff meetings. • Performs other duties as assigned by management. Qualifications: • Prior experience as a culinary leader in an Executive Chef or similar role. • Strong leadership style fostering an environment of culinary excellence. • Menu development experience.
• Hires, trains, schedules, and reviews all departmental staff. Checks quality of work, and monitors improvements and performance. • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and regency of the menu. • Estimates food consumption and purchases or requisitions of food and kitchen supplies.• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. • Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner.• Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met.• Maintains and records daily and monthly inventories and directs all necessary food ordering. • Tests cooked foods by tasting and smelling. • Devises special dishes and develops recipes. • Establishes and enforces nutrition and sanitation standards. • Participates in BEO meetings. • Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher. • Participates in weekly staff meetings. • Performs other duties as assigned by management.
