Hilton Hotel Executive Chef

HILTON COLLEGE STATION The Hilton College Station stands tall in the heart of Aggieland in College Station, TX. Located just minutes from Texas A&M, the hotel offers 301 luxuriously appointed guest rooms and suites. Enjoy views of the area or the newly designed outdoor pool & cabanas. Not only has the hotel undergone an extensive, multi-million-dollar renovation, it also offers two one-of-a-kind experiences in the area. An exciting, on-site challenge course offers innovative and inspirational team building that will change a standard meeting into a meaningful experience that will be remembered long after departing. Reveille is the newest and hottest rooftop bar that is taking College Station by storm. Situated on the top floor of the hotel, Reveille offers an incredible selection of beer, wine and craft cocktails, while offering guests unparalleled 360-degree views of the beautiful Brazos Valley. Ignite restaurant offers guests breakfast, lunch and dinner and the caf serves Starbucks coffee drinks and a variety of pastries, light bites and beverages. For those seeking an elevated meeting and event experience, the Hilton College Station is the clear choice. Offering over 27,000 sf of IACC Certified event space, including an 11,000 sf ballroom and a 3,500 sf amphitheater, the Hilton College Station can accommodate a wide variety of events up to 1,400 attendees. The dedicated team of event planners will help design the perfect agenda. If you think you bring the ideal blend of skills, attitude and teamwork, sprinkled with a love of Texas life, this could be the perfect home for you Are you passionate and creative with a desire to grow? Let's talk Click here to learn more about what makes the Hilton College Station a one-of-a-kind in Aggieland THE ROLE Position : Executive Chef Reports To : Director of Food & Beverage, Global Culinary Director COMPANY OVERVIEW : Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE : Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION : Salary Range $90,000 to $100,000 Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures. Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions. Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service. Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Investigate, resolve, respond to guest needs, inquires, comments and / or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality. Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS : Education : Two to four-year college degree or equivalent education / experience. Experience : Minimum 5 years' experience in a culinary leadership role or related position. Hotel experience preferred. Skills and Abilities : Ability to perform critical analysis and manage a wide-range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department / hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Daily Pay Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit http : / / www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.

Salary : $90,000 - $100,000