Company: Hilton Garden Inn - Las Colinas
Posted on: November 19, 2021
This is the job description for EXECUTIVE CHEF
Job Title: Executive Chef
Department: Food & Beverage
Company: Dimension Development
Reports To: Director of Food & Beverage, General Manager
Supervises: Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line
Job Purpose: To supervise food preparation and presentation of all
food outlets of the hotel ensuring standards are maintained as set
forth by Leadership.
1. Supervise food preparation staff: hiring, terminations,
disciplinary actions, performance evaluations and
2. Schedule all employees under his/her supervision, maintaining
adequate staffing levels while adhering to labor
3. Supervise all cooking operations, including methods, portioning,
and garnishing. Ensure attractive presentation
of all food and dishes.
4. Plan meals and develops menus.
5. Assist the GM, AGM or Director of F&B and sales staff with
banquets, parties, and other special events.
6. Requisition food and equipment, giving specifications,
quantities and quality descriptions.
7. Monitor budget and assists GM, AGM or Director of F&B in
developing annual operating budget. Assist in
maximizing revenues and profits.
8. Other duties as assigned.
1. Must be able to "prep" food products, using standardized food
2. Apply principles of rational systems to solve practical problems
and deal with a variety of concrete variables in
situations where only limited standardization exists. Interpret a
variety of instructions furnished in written, oral,
diagrammatic, or schedule form.
3. Compute discount, interest, profit and loss; commission, markups
and selling price; ratio and proportion, and
percentages. Calculate surface, volumes, weights and measures..
4. Read and understand instructions, safety rules, etc. Write
reports with proper format, punctuation, spelling, and
grammar, using all parts of speech. Speak with poise, voice
control, and confidence, using correct grammar.
5. Determine time, place, and sequence of operation or action to be
taken; Supervise through determining or
interpreting work procedures for a group of workers, assigning
specific duties, maintaining harmonious relations
and promoting efficiency.
Education: Graduation with certification from a culinary
Experience: Minimum 2 years experience as Sous Chef. 2 years
kitchen supervisory experience with 3 years
kitchen operations experience including at least 1 year in a lead
cook position, and 1 year in a
steward position; OR, an equivalent combination of education and
Licenses/Certifications: Food Safety Certification
X Interview, select and train associates
X Set and adjust associates' rates of pay and hours of work
X Direct the work of associates
X Appraise associates' productivity and efficiency for purpose of
recommending promotions or other changes in s
X Handle associate complaints
X Discipline associates
X Plan the work
X Determine the techniques to be used
X Apportion the work among associates
X Determine types of materials, supplies, machinery,
equipment/tools used or merchandise to be bought, stocked
X Control the flow and distribution of materials or merchandise and
X Provide for the safety and security of the employees or the
X Plan and control the budget
X Monitor or implement legal compliance measures
X Customarily and regularly direct the work of at least 2 or more
full-time associates or their equivalent (1 full-time
associate at 40 and 2 half-time associates at 20 hours each, are
equivalent to 2 full-time associates).
X Authority to hire or fire other associates, or makes suggestions
and recommendations as to the hiring, firing ,
advancement, promotion or any other change of status of other
associates are given particular weight.
Physical Requirements and working conditions:
Ability to speak and hear in English. Close and distance vision.
Frequently lifts/carries up to 50 lbs. Continual use of manual
dexterity and gross motor skills with frequent use of bi-manual
dexterity and fine motor skills.
Continually works in normal office conditions and in close
proximity to others.
Additional physical, visual and working requirements
X Identify and distinguish colors
X Outdoor weather conditions
X Stand for long periods of time
X Extreme cold (non-weather)
X Walk extended distances
X Extreme heat (non-weather)
X Wet or humid conditions
X Lift/carry 26-50 lbs.
X Near moving or mechanical parts
X Able to work overtime and irregular hours
X Near risk of electrical shock
X Near loud noises
While this job description is intended to be an accurate reflection
of the requirements of the job, management reserves the right to
add or remove duties from particular jobs when business need
Keywords: Hilton Garden Inn - Las Colinas, Irving , Executive Chef, Hospitality & Tourism , Irving, Texas
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