Executive Chef

Embassy Suites by Hilton is located in beautiful Paradise Valley! We are a recently renovated 270 two-bedroom suites hotel adjacent to the Stone Creek Golf Club. We are fast-paced, fun, and diverse. Our goal is to provide a professional, fun, and happy place to work for all of our employees.

Work Environment

• Smiling faces
• On-the-job training
• Company perks
• Flexible working hours

Responsibilities

• Plans menus for all food outlets in the hotel.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure economical and technically correct food preparation within budgeted labor cost goals.
• Approves requisition of products and necessary food supplies.
• Ensures high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Implements training to increase employees' knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation to assure consistent quality and minimize food costs; exercises portion control.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors financial results.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events.
• Cooks or directly supervises the cooking of items requiring skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs.
• Evaluates food products to assure quality standards are consistently attained.
• Interacts with food and beverage management to ensure food production exceeds guest expectations.
• Assists in maintaining high service principles in accordance with established standards.
• Evaluates products to ensure quality, price, and related goods are consistently met.
• Develops and updates policies and procedures to enhance and measure quality.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for kitchen staff.
• Ensures kitchen representatives attend service lineups and meetings.
• Periodically visits the dining area to welcome guests.
• Supports safe work habits and a safe working environment.
• Performs other duties as directed.

Supervisory Responsibilities

• Interviews, selects, trains, supervises, counsels, and disciplines all department employees.
• Develops and maintains a professional workforce.
• Ensures all services to guests are conducted professionally and efficiently.
• Ensures a safe working environment and attitude among all employees.

Skills

• Ability to interact positively with supervisors, management, coworkers, and guests to promote teamwork.
• Ability to produce a high volume of accurate, complete, and high-quality work in a timely manner.
• Ability to maintain regular attendance, follow directions, accept criticism, and treat others with respect.
• Working knowledge of various computer software programs.
• Ability to calculate figures such as discounts, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra.
• Ability to solve practical problems with limited standardization.
• Ability to interpret instructions in written, oral, diagram, or schedule form.

Qualifications

• Bachelor's degree (B.A.) from a four-year college or university; or four years of related experience and/or training; or equivalent combination of education and experience.
• Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, guests, and employees.

Certificates, Licenses, Registrations

• Certificate of completion from trade school.
• Driver's License.

Physical Demands

• Regularly required to talk or hear.
• Occasionally required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, and stoop, kneel, or crouch.
• Must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required include close and distance vision.

Work Environment

The employee typically works indoors in a controlled environment with a moderate noise level.