Job Description

Job Description

Job Description

Hilton Sandestin Beach prides itself on providing each guest with the very best service. To do this, we must attract and retain only the very best team members to join us on our very special and singular journey. While our guests are the lifeblood of our business, our team members are the heart and soul that allows our hotel to thrive. Working with Hilton Sandestin Beach means working with a group of leaders committed to your success and your future.

Benefits :

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Free daily meal service (lunch or dinner)
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Position Purpose:

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

Essential Functions:

• 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, product availability 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 Hotel Operations and Director of Events regarding new selections and changes.

• Audit food storeroom items and storage to maintain 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. Ensure Ecolab inspections are in the green zone.

Supportive Functions:

In addition to 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 hotel.

• Assist Food & Beverage Director in estimating annual food Cost budget.

• Observe the latest trends in food presentation and pricing.

• Monitor outlets during peak period to oversee production flow and presentation.

• Maintain vacation schedule for proper staffing.

• Report any equipment in need of repair to Director of Engineering for service.

• Perform other duties as requested, such as V.I.P. parties and staff meetings.

• Represent the hotel in community events and work with marketing team to create content.

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, using some other combination of skills and abilities.

• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.

• Extensive knowledge of menu development, insight to marketing, cost and wage control.

• Thorough knowledge of food products, standard recipes and proper preparation.

• Ability to analyze, forecast data, and make imperative decisions to ensure proper payroll and production control.

• Ability to read, write, and speak English to comprehend and communicate job functions.

• Finger/hand dexterity in order to operate food machinery.

• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 50 lbs. on a continuous schedule.

• Ability to supervise large staff and accomplish goals on a timely basis.

• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.

• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.

• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.

• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.

Qualifications Standards:

Education:

Formal Culinary Arts Degree required.

Experience:

Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.

Licenses or certificates:

Ability to obtain any government required licenses or certificates. For example: Florida State Health Certificate. First Aid training preferred.

Grooming:

All employees must maintain a neat, clean, and well-groomed appearance (specific standards available).

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