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Hilton
Posted
Closed
Executive Chef - Franchise
About the job
Job Requirements
Looking for an exciting career opportunity? Expand your career and knowledge by joining our team as a Executive Chef at the Embassy Suites Resort Panama City Beach Florida. Maybe you have experience as a executive sous chef or are in a Senior chef position ready for your next step, come join St. Joe Hospitality Hotels and Resorts. We are seeking a dynamic executive chef to lead a solid team to new opportunities. Our 255 Suites full-service resort with two restaurants, Banquet and large seating bar venue overseeing the white sand beaches of Northwest Florida is in the heart of the Pier Park area.
The Executive Chef directs all aspects of culinary including analyzing and achieving strategic objectives and business growth potential. Direct staff, sales, accounting/budgeting, asset protection, inventory control and human resources. The Executive Chef directs all operations in alignment with the direction of the General Manager, the Director of Food & Beverage, Company, brand standards, and local, state, and national regulations. Responsible for quality service, meeting/exceeding financial goals, short- and long-term planning and day-to-day operations.
This position directly manages assigned staff and indirectly manages all subordinates. Articulates Company goals to the staff. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates. Unites associates in a common commitment to achieve and exceed these goals. Works closely with management throughout the hotel and the Company. Impresses customers and guests with quality and timely service in a pleasant and friendly manner.
In this role the Executive Chef will be responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.
Work Experience
v Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
v Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline.
v Establish the day's priorities and assign production and preparation tasks for staff to execute.
v Review daily menu specials and offer feedback to Sous Chefs.
v Review banquet event orders and make note of any changes.
v Communicate both verbally and in writing to provide clear direction to staff.
v Take physical inventory of specified food items for daily inventory.
v Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
v Meet with the stewarding staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
v Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
v Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
v Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
v Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
v Observe guest reactions and confer with service staff to ensure guest satisfaction.
v Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
v Develop new menu items, test and write recipes.
v Assist Catering department with developing special menus for functions; meet with clients as requested.
v Review sales and food cost daily; resolve any discrepancies with the Controller.
v Ensure that excess items are utilized efficiently.
v Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
v Interview and hire new personnel according to hotel policies and standards.
v Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
v Comply with attendance rules and be available to work on a regular basis.
v Perform any other job-related duties as assigned.
What is required?
§ 3 years of experience as an Executive Chef with full knowledge of culinary department operations and Culinary Education.
§ Food Manager certification.
§ Knowledge of state and local health and food safety requirements.
§ Excellent leadership skills.
§ Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
Other Requirements
This position requires a substantial and successful track record in culinary management while maintaining integrity and professional bearing. Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions. Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions. Possess knowledge of hospitality, business and basic accounting principles and practices.
· Effective listening, verbal, written, negotiation and closing skills. Ability to assess customer needs, understand market dynamics Ability to achieve customer satisfaction.
· Display consistent professional leadership while simultaneously handling competing and changing priorities and projects. Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.
· Strong leadership skills. The ability to effectively and efficiently schedule, manage and delegate work. Appropriately and effectively interview, hire, motivate, develop, monitor, and address staff performance matters. Possess professionalism, diplomacy, and confidentiality.
· Familiarity with hospitality industry practices preferred.
What are we looking for?
Hilton and St. Joe Hospitality have been leaders in the hospitality industry. Today, Hilton and St. Joe Hospitality remain beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
· Hospitality - We're passionate about delivering exceptional guest experiences.
· Integrity - We do the right thing, all the time.
· Leadership - We're leaders in our industry and in our communities.
· Teamwork - We're team players in everything we do.
· Ownership - We're the owners of our actions and decisions.
· Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
· Quality
· Productivity
· Dependability
· Customer Focus
· Adaptability
Benefits
Company Vision & Values
Our team at St. Joe is made up of servant-hearted leaders who are passionate about hospitality and relentless in our pursuit of excellence. We value integrity and uphold our company’s standards in providing Southern hospitality at its finest. We believe that excellence is in the details, so we strive to enrich each guest experience by getting things right from the very first time.
Benefits Available
Full time team members are eligible for benefits after 30 days of employment. These Florida Blue benefits include a traditional PPO plan with co-payments, a high deductible PPO plan with a Health Savings Account (H.S.A.), or an HMO (Health Managed Organization). If you select the plan with the H.S.A, the company contributes to your account (prorated based on start date).
There are two dental plans through MetLife; one with traditional coverage and one with orthodontic coverage. Our vision plan is through EyeMed. St. Joe covers the cost of the short-term disability insurance, so you are always covered in the event of an unexpected illness. We cover a percentage of the cost for your long-term disability insurance. We want you to not have financial stress if life throws you a curve.
We know that you do not want to work for the rest of your life and St. Joe is committed to helping you achieve that goal. Our 401K plan is managed through Vanguard and is a safe harbor plan which holds a guarantee of our commitment to matching your contributions. We match 100% of your first 3% of your earnings and 50% of your next 2%.
Disclaimer
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.
Looking for an exciting career opportunity? Expand your career and knowledge by joining our team as a Executive Chef at the Embassy Suites Resort Panama City Beach Florida. Maybe you have experience as a executive sous chef or are in a Senior chef position ready for your next step, come join St. Joe Hospitality Hotels and Resorts. We are seeking a dynamic executive chef to lead a solid team to new opportunities. Our 255 Suites full-service resort with two restaurants, Banquet and large seating bar venue overseeing the white sand beaches of Northwest Florida is in the heart of the Pier Park area.
The Executive Chef directs all aspects of culinary including analyzing and achieving strategic objectives and business growth potential. Direct staff, sales, accounting/budgeting, asset protection, inventory control and human resources. The Executive Chef directs all operations in alignment with the direction of the General Manager, the Director of Food & Beverage, Company, brand standards, and local, state, and national regulations. Responsible for quality service, meeting/exceeding financial goals, short- and long-term planning and day-to-day operations.
This position directly manages assigned staff and indirectly manages all subordinates. Articulates Company goals to the staff. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates. Unites associates in a common commitment to achieve and exceed these goals. Works closely with management throughout the hotel and the Company. Impresses customers and guests with quality and timely service in a pleasant and friendly manner.
In this role the Executive Chef will be responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs.
Work Experience
v Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
v Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline.
v Establish the day's priorities and assign production and preparation tasks for staff to execute.
v Review daily menu specials and offer feedback to Sous Chefs.
v Review banquet event orders and make note of any changes.
v Communicate both verbally and in writing to provide clear direction to staff.
v Take physical inventory of specified food items for daily inventory.
v Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
v Meet with the stewarding staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
v Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
v Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
v Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
v Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
v Observe guest reactions and confer with service staff to ensure guest satisfaction.
v Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
v Develop new menu items, test and write recipes.
v Assist Catering department with developing special menus for functions; meet with clients as requested.
v Review sales and food cost daily; resolve any discrepancies with the Controller.
v Ensure that excess items are utilized efficiently.
v Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
v Interview and hire new personnel according to hotel policies and standards.
v Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports.
v Comply with attendance rules and be available to work on a regular basis.
v Perform any other job-related duties as assigned.
What is required?
§ 3 years of experience as an Executive Chef with full knowledge of culinary department operations and Culinary Education.
§ Food Manager certification.
§ Knowledge of state and local health and food safety requirements.
§ Excellent leadership skills.
§ Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
Other Requirements
This position requires a substantial and successful track record in culinary management while maintaining integrity and professional bearing. Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions. Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions. Possess knowledge of hospitality, business and basic accounting principles and practices.
· Effective listening, verbal, written, negotiation and closing skills. Ability to assess customer needs, understand market dynamics Ability to achieve customer satisfaction.
· Display consistent professional leadership while simultaneously handling competing and changing priorities and projects. Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.
· Strong leadership skills. The ability to effectively and efficiently schedule, manage and delegate work. Appropriately and effectively interview, hire, motivate, develop, monitor, and address staff performance matters. Possess professionalism, diplomacy, and confidentiality.
· Familiarity with hospitality industry practices preferred.
What are we looking for?
Hilton and St. Joe Hospitality have been leaders in the hospitality industry. Today, Hilton and St. Joe Hospitality remain beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
· Hospitality - We're passionate about delivering exceptional guest experiences.
· Integrity - We do the right thing, all the time.
· Leadership - We're leaders in our industry and in our communities.
· Teamwork - We're team players in everything we do.
· Ownership - We're the owners of our actions and decisions.
· Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
· Quality
· Productivity
· Dependability
· Customer Focus
· Adaptability
Benefits
Company Vision & Values
Our team at St. Joe is made up of servant-hearted leaders who are passionate about hospitality and relentless in our pursuit of excellence. We value integrity and uphold our company’s standards in providing Southern hospitality at its finest. We believe that excellence is in the details, so we strive to enrich each guest experience by getting things right from the very first time.
Benefits Available
Full time team members are eligible for benefits after 30 days of employment. These Florida Blue benefits include a traditional PPO plan with co-payments, a high deductible PPO plan with a Health Savings Account (H.S.A.), or an HMO (Health Managed Organization). If you select the plan with the H.S.A, the company contributes to your account (prorated based on start date).
There are two dental plans through MetLife; one with traditional coverage and one with orthodontic coverage. Our vision plan is through EyeMed. St. Joe covers the cost of the short-term disability insurance, so you are always covered in the event of an unexpected illness. We cover a percentage of the cost for your long-term disability insurance. We want you to not have financial stress if life throws you a curve.
We know that you do not want to work for the rest of your life and St. Joe is committed to helping you achieve that goal. Our 401K plan is managed through Vanguard and is a safe harbor plan which holds a guarantee of our commitment to matching your contributions. We match 100% of your first 3% of your earnings and 50% of your next 2%.
Disclaimer
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.
- Department: F&B kitchen
