Executive Chef

-Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet Hilton's high standards of quality.
-Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
-Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities.
-Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement.
-Maintain working rapport with all hotel staff for efficient operation and service to customers.
-Organize and conduct meetings.
-Monitor staff performance, product quality and production flow; foster improvement where necessary.
-Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
-Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
-Confer with Director of Food and Beverage regarding new selections and changes.
-Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements.
-Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
-Assist Food & Beverage Director in estimating annual food budget.
-Dine at local restaurants to observe the latest trends in food presentation and pricing.