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Executive Chef

Company: Hilton Garden Inn - Las Colinas
Location: Irving
Posted on: November 19, 2021

Job Description:

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 Cooks, Stewards/Dishwashers

Job Purpose: To supervise food preparation and presentation of all food outlets of the hotel ensuring standards are maintained as set forth by Leadership.

Job Responsibilities:
1. Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and
development.
2. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor
standards guidelines.
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.

Job Skills:
1. Must be able to "prep" food products, using standardized food preparation techniques.
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.

Job Qualifications:
Education: Graduation with certification from a culinary institution required.
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 experience.
Licenses/Certifications: Food Safety Certification

Management Activities:
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
status
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
& sold
X Control the flow and distribution of materials or merchandise and supplies
X Provide for the safety and security of the employees or the property
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 dictates.

Keywords: Hilton Garden Inn - Las Colinas, Irving , Executive Chef, Hospitality & Tourism , Irving, Texas

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