EXECUTIVE CHEF

Description EXECUTIVE CHEF

HILTON PRESIDENT HOTEL


1. The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
2. The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy.
3. The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
4. The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report.
5. The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
6. The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
7. The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.

8. The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.

9. The ability to ensure that sanitation standards as set forth by the Hilton President and the state are in compliance as well as the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment.
10. The ability to develop and ensure a safe working environment for people to work.
11. The ability to set up control systems, which will assure quality and portion consistency.
12. The ability to create proper purchasing specifications.
13. The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
14. The ability to monitor and review food presentations and make recommendations for needed changes.
15. The ability to monitor the employee cafeteria to ensure a quality product and a variety of menu items.
16. The ability to communicate with the purchasing department to ensure a top quality and fair price.

Requirements Must have at least 3-years Executive Chef experience, preferably in hotels. Must have previous high-end banquet cooking experience. Must have or attain a Food Handler’s Permit.

Hilton President Hotel
1329 Baltimore
Kansas City, MO 64105
(Located within the Power & Light District)

Four Diamond Property