Executive Chef

Location:

Hilton McLean Tysons Corner

7920 Jones Branch Drive

McLean, VA 22102

Apply Online

Please apply directly to the link

www.hilton.com/careers

Job Description

• FLSA Designation: Exempt
• Executive Chef
• Department: Kitchen/Food & Beverage
• Reports to: Director of Operations
• Brand: Hilton
  
  

Principle Responsibilities & Position Purpose

Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Hilton's standards of quality.

Example Of Duties

ESSENTIAL FUNCTIONS:

Average Percent Of Time

• 35 % 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. 20 % Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.
• 15 % Monitor team performance, product quality and production flow; foster continuous improvement where necessary. 10 % Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.
• 10 % Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
• 5 % Special projects and assignments for continuous improvement.
  
  

Supportive Functions

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Assist F&B Director in estimating the annual food budget.
• Dine at local restaurants to observe the latest trends in food presentation/pricing.
• Monitor outlets during peak periods to oversee production flow and presentation.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair or replacement to Property Operations.
• Perform other duties as requested, such as VIP parties and staff meetings.
• Participate in the Manager-on-Duty Program as designated by the hotel.
  
  

Physical Requirements

Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours

• Physical Activity Frequency.
• Sitting Frequent.
• Walking, climbing stairs Frequent.
• Crouching/Bending/Stooping Occasional.
• Reaching Occasional.
• Grasping Occasional.
• Pushing/Pulling Rare.
• Near Vision Constant.
• Far Vision Frequent.
• Hearing Constant.
• Talking Constant.
• Smell Constant.
• Lifting/Carrying(# lbs.) Occasional– 50+lbs.
• Travel Rare.
  
  

Other Duties

Assimilate into The Hilton Family PRIDE/CARE culture through understanding, supporting and participating in all elements of PRIDE/CARE. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position.

Safety Requirements

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Organizational Relationships

Positions directly reporting to this position (titles):

• Executive Sous Chefs.
• Executive Steward.
  
  

Specific Job Knowledge, Skill And Ability

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Extensive knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
• Ability to read, write, speak English to comprehend and communicate job functions.
• Ability to safely operate complex food preparation machinery.
• Ability to work in confined spaces
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to work in an environment with extreme temperature ranges(hot and cold).
• Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.
• Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.
• Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
  
  

Qualification Standards Education

• Four-year college degree in a related field is preferred.
• Culinary Degree preferred.
  
  

Experience

• At least eight years in a related field are preferred.
• Minimum of four years in culinary management preferably in a similarly sized hotel.
  
  

Licenses Or Certificates

Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification is required.

Grooming/Uniforms

• All employees must maintain a neat, clean and well-groomed appearance.
• Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
  
  

Other

Additional language ability is strongly preferred.

Notice

The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. I HAVE READ AND UNDERSTAND THE POSITION DESCRIPTION INFORMATION AND HEREBY STATE THAT I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION. ACCOMMODATIONS ARE DETERMINED BY MANAGEMENT.