Executive Chef-Hilton Chicago/Oak Lawn

Description

GENERAL PURPOSE

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ESSENTIAL DUTIES/RESPONSIBILITIES

Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.  Recommends menu and procedural changes.  Recommends the budget and manages food and labor costs within approved budget constraints.  Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.

Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

No travel required.

Hours:  Forty to fifty hours per week.

OTHER DUTIES/RESPONSIBILITIES

Perform special projects and other responsibilities as assigned.

SUPERVISORY DUTIES -

Thirty-one to fifty employees.

Qualifications

Knowledge

Requires advanced knowledge of the principles and practices within the food profession.  This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Requires oral and written communication skills.

Skills

Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.

Must have excellent vision, for safety reasons.

Must have moderate speech communications skills to communicate with other employees.

Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.

Abilities

Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).  Carrying, (ranging from clipboard to food products to small equipment).

Kneeling - during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.

Full mobility is required in order to usually inspect and monitor the kitchen environment.

Continuous standing - while expediting, or cooking or inspecting.  Anywhere from brief periods (15 minutes) to longer periods (1 hour).  At least 50% of the day.

No climbing required.

No driving required.

Education/Formal Training

More than two years of post high school education, but less than a degree from a four year college.

Experience

Experience required by position is five to ten years of employment in a related position with this company or other organization(s).

Material/Equipment Used

Chemicals/Agents used - normal cleaning products around the kitchen.

Mixer, buffalo chopper, tilt skillet, chain saw, knives - 10-20% of the time.

Environment

Inside 95% of 10 hours.

Temperatures - going in the freezer, the temperature can be 10 degrees.  On the front line it can be over 100 degrees.  On the front line it can be over 100 degrees.