Executive Chef

EXECUTIVE CHEF

Hotel: DOUBLETREE by Hilton Downtown Wilmington-Legal District

700 N King Street Wilmington, DE 19801

We are currently seeking an experienced executive chef for a full-service Doubletree hotel. The ideal candidate should possess the necessary skills and expertise to manage the kitchen and restaurant, ensuring that our guests receive the best possible food experience. We are looking for a proactive and hands-on chef who can take charge and lead the team. If you meet these qualifications and are interested in joining our team at the Doubletree by Hilton, located in downtown Wilmington, please apply today.

Reports to Hotel General Manager

Job Description

Responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsible for the execution of all company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. In conjunction with the General Managers, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

Responsibility

* Budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action

* Collaborate with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product

* In conjunction with the Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing

* To work with the Food and Beverage Director with capital expenditure items for the food and beverage department

* Ensure guest satisfaction with the smooth and effective running of the day-to-day operation

* To maintain control of the standards for purchasing and receiving items

* Maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers

* To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production

* To create recipes and production methods

* To compile new banquet menus when required

* Constantly inspect all food service sections during service time to ensure that the correct standards are maintained

* Responsible for control of equipment and scheduling maintenance

* To maintain an up-to-date knowledge of local and international market trends in order to create food products, which satisfy guest needs, thereby maximizing sales opportunities in food outlets

* Maintain an up-to-date knowledge of competitor’s food production/offering

* Assist in the promotion of in-house sales activities, such as culinary festivals, chef specialties and culinary competition

* To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime

* To interview/recruit suitable staff for the operation, in conjunction with personnel and the food and beverage director

* To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out

* Be aware of state legislation in employment and industrial relations

* To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records

* To perform all duties applicable to a department manager within the hotel

* To actively participate in the critical path task sheet for the food and beverage department

* To conduct/attend all required department meetings

Job Requirements

* Must have experience in high volume hotel business

* Must be competent in culinary creativity as demonstrated by cooking test

* With strong knowledge of food cost and inventories

* Must possess the ability to handle stressful and busy hotel.

* Must have good knowledge of computers (i.e.: Excel & Word).

* Clear, concise written and verbal communication skills

* Must be comfortable to speak to guests and conduct meeting

* Must have a good understanding of cost control

* Must be a leader and a mentor

Benefits:

• Accident, critical medical supplement insurance
• Dental Insurance
• Employee assistance program
• Employee hotel room discount
• Health insurance
• Health savings account
• Holiday pay
• Life insurance
• Long-term disability
• Paid time off
• Paid training
• Professional development assistance
• Vision insurance