Executive Chef - Herndon, United States - Stanford Hotel Group

Description

** Executive Chef**

**Job Category****:** Food and Beverage Mgmt **Requisition Number****:** EXECU005464 Showing 1 location **Job Details**

**Description**

**ESSENTIAL SKILLS**

Ability to understand Guests service needs

Ability to be well organized, maintain concentration and think clearly when providing service to Guests.

Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.

Ability to converse calmly with irate Guests, supervisors or staff members in sometimes tense situations.

Ability to perform job functions with minimal supervision.

Ability to take and give direction.

Ability to work cohesively with co-workers and other departments as part of a team.

Ability to satisfactorily communicate verbal and written English with Guests, management and staff.

Ability to communicate to staff in Spanish.

Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and impeccable uniform.

Ability to maintain complete knowledge of the following:

All menu items, prices, preparation time/method, major ingredients and quality standards, taste, appearance, texture, serving temperature, and method of presentation.

Correct maintenance and use of kitchen equipment.

Ability to compute basic mathematical calculations.

**ESSENTIAL JOB FUNCTIONS**

Responsible for supervision of all employees in the kitchen. Ensure that all kitchen employees abide by all Hilton policies and standards.

Check that all scheduled staff members have reported for duty and are on time for work and in compliance with local Health Code.

Check that good personal hygiene is practiced by all staff members daily.

Ensure that all employees receive their paid and unpaid breaks.

Responsible for counseling all kitchen employees on all infraction of policies, documenting all counseling and turning them into Human Resources.

Responsible for writing 90 day and annual reviews of all kitchen employees. All reviews must be approved by the F&B Director and HR Director before given to the employee.

Supervises the receiving of food, food production, storage, serving, food quality, food quantity, cost and daily menu rotation.

Check all food needs and proper usage in accordance to recipes.

Check all banquet guarantees for accuracy and for proper food production according to needs. Avoid overproduction

Make sure all special requests for food needs for banquet functions are met.

Responsible for writing the Restaurant and Banquet menus in coordination with the Food & Beverage Director.

Review restaurant menus quarterly with F&B Director and Outlet Manager.

Participate in hotel food promotions

Rewrite special menus quarterly.

Write use records for all restaurant and banquet menu items to include a complete recipe book with photos of proper presentation and directions for plating up.

Supervises food production methods and standards to maintain consistent high quality of food.

Inspect all freezers and refrigerators for cleanliness, organization, and correct temperature, and storage of food products.

Inspect all food products for proper rotation and usage of food to avoid food waste ensure all items when received are dated.

Responsible for production and presentation of all restaurant menus, room service, banquet items and employee cafeteria.

Responsible for creating or approving all specials served in the restaurant each day.

Keep a journal of specials and soups so no item is used twice in a two week period.

Sets up weekly work schedules and production schedules. Schedules should be posted on Thursday for the following week.

Communicates daily with Food & Beverage Director regarding food production, employee relations, problems, potential problems, and review future special events requiring food.

Responsible for reading weekly BEOs and ensuring that all needed operating supplies are in house on time. Also responsible for ensuring that all menu items for the Restaurant and Lounge are in house at all times.

Responsible for ensuring that cooks are preparing proper amounts of all items needed by setting written par levels for all areas.

Ensure that the executive steward completes a thorough china, glass & silver inventory no later than the 5th day of each month quarterly.

Thoroughly train F&B staff members with Food Handlers including utility staff and all front of the house prior to before their 30th day of employment.

Use employee training documentation to record all areas of training completed and turn into Human Resources to be included in the employee file.

Responsible for continued training of all F&B Staff and encouraging cooks to improve in preparation and presentation.

Responsible for keeping a high level of employee morale in the kitchen by encouraging employees to work as a team, encouraging growth and learning by implementing a training program and by maintaining a fair and consistent temperament and attitude toward all employees at all times.

Responsible for reviewing payroll and controlling labor cost.

Ensure the kitchen complies with all safety standards and all employees are trained in safety standards.

Ensure that the Employee meal is fresh, of high quality each day. Employee meals are to be complete meals (Protein, Starch, and Vegetable).

Ensure that the night employee meal is the same quality as the day meal.

Ensure that employee meal temperatures are being recorded.

To assist in all areas of the kitchen if necessary.

Responsible for attending various meetings BEO.

Report any broken equipment and file work orders immediately.

***Hilton Washington Dulles Hotel is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please call or email Lisa. to let us know the nature of your request.***

**Qualifications**

**Skills**

**Behaviors**

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**Motivations**

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**Education**

**Experience**

**Licenses & Certifications**

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR c)