Looking for the newest greatest Executive Chef (Burlingame, Ca)

Looking for the newest greatest Executive Chef (Burlingame, Ca)

03 Mar 2024
California, San francisco bay area 00000 San francisco bay area USA

Looking for the newest greatest Executive Chef (Burlingame, Ca)

Vacancy expired!

The Hilton San Francisco Airport Bayfront is looking for an Executive Chef to join The Bay Area’s Finest Team Members!

We offer competitive wages for San Mateo/Burlingame and the surrounding areas.

Go to www.hiltonsfo.com/apply to apply today!

Why Hilton San Francisco Airport Bayfront?

Because the Journey starts here for the Bay Area's Finest Team Members. We have been around for 37 years and have a long history of being an awesome place to work, just ask those who have 37 years of service. We are more than just employees, we are family. Passion, Trust, Respect, Communication and Balance being our property's core values in addition to Hilton's own values of Hospitality, Integrity, Leadership, Teamwork, Ownership and Now. We can help you with a job, but we prefer to help you with a career.

We have an immediate opening for an Executive Chef that will deliver quick, efficient, and professional service to all guests. This is a Full-Time Management position. The applicant must be available to work a flexible schedule including weekends and holidays as business needs dictate.

What will I be doing?

The Executive Chef is responsible for the overall operation of the kitchen and cafeteria to include writing menus, hiring and training employees, ordering all supplies, meeting monthly budgeted food cost and labor cost, meeting brand standards on food safety and quality and providing a consistently high quality guest and employee meal experience.

REPORTS TO

Director of Food & Beverage

WORK HOURS

Will be required to work days and/or nights, both weekdays, weekends, and holidays as business necessitates.

EDUCATION/EXPERIENCE

1. Must have at least 10 years cooking experience.

2. Must have at least 3-5 years supervisory experience in a kitchen.

3. High school graduate, college degree a plus.

4. Culinary school graduate a plus.

OTHER REQUIREMENTS

1. Must possess a valid California Driver’s License and a clean driving record.

2. Must have a vehicle and valid insurance.

LANGUAGE SKILLS

1. Ability to read, comprehend and write instructions, menus, reports and memos.

2. Ability to read, analyze and interpret reports, technical procedures or governmental regulations.

3. Ability to communicate verbally with Guests, management and employees.

4. Ability to effectively present information to employees, management, clients and the public in one-on-one and group situations.

COMPUTER SKILLS/EXPERIENCE

1. Must have at least 2 years of computer experience in Microsoft Word, and Outlook.

2. Must have at least 1 year of computer experience in Microsoft Excel.

MATHEMATICAL SKILLS

1. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

2. Ability to compute rate, ratio and percent.

REASONING ABILITY

1. Ability to define problems, collect data, establish facts, and draw valid conclusions.

2. Ability to interpret an extensive variety of technical instructions.

ESSENTIAL SKILLS

1. Ability to understand and meet Guests’ service needs.

2. Ability to be well organized, maintain concentration and think clearly when providing service to Guests.

3. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.

4. Ability to converse calmly with irate Guests’, supervisors or staff members in sometimes tense situations.

5. Ability to perform job functions with minimal supervision.

6. Ability to take and give direction.

7. Ability to work cohesively with co-workers and other departments as part of a team.

8. Ability to satisfactorily communicate verbal and written English with Guests, management and staff.

9. Ability to adhere to communicated work schedule.

10. Arrive on time at work in a neat impeccable uniform and alert condition.

11. Ability to maintain complete knowledge of the following:

a) All menu items, prices, preparation time/method, major ingredients and quality standards, taste, appearance, texture, serving temperature, and method of presentation.

b) Correct maintenance and use of kitchen equipment.

c) All service standards required by brand including safety, hygiene and emergency procedures.

12. Ability to maintain a safe and sanitary kitchen.

13. Ability to delegate tasks to others.

14. Ability to compute basic mathematical calculations.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

1. Responsible for the supervision of all employees in the kitchen operations including Sous Chef, Lead Line Cooks, Line Cooks, Stewards, and Storeroom/Receiving Clerk. Ensure that all kitchen employees abide by all brand and hotel policies and standards.

a) Check that all scheduled staff members have reported for duty and are on time for work.

b) Check that good personal hygiene is practiced by all staff members daily.

c) Ensure that all employees receive their paid and unpaid breaks.

d) Responsible for counseling all kitchen employees on all infraction of policies, documenting all counseling

and turning them into Human Resources.

e) Responsible for writing 90 day and annual reviews of all kitchen employees. All reviews must be

approved by the Director of F&B and Human Resources before given to the employee.

2) Supervises food production, quality, quantity, cost and daily menu.

a) Check all food needs and proper usage in accordance to recipes.

b) Check all banquet guarantees for accuracy and for proper food production according to needs. Avoid

over and under production.

c) Make sure all special food needs for banquet functions are met.

3) Responsible for writing the Restaurant and Banquet menus in coordination with the Director of Food & Beverage.

a) Review restaurant menus quarterly with Director of F&B and Outlets Manager.

b) Participate in any Promotions

c) Write use records for all restaurant and banquet menu items to include a complete recipe book with

photos of proper presentation.

4) Supervises food production methods and standards to maintain consistent high quality of food.

5) Inspect all freezers and refrigerators for cleanliness, organization, and correct temperature storage of food products.

6) Inspect all food products for proper dating, rotation and usage of food to avoid food waste.

7) Responsible for production and presentation of all menus, (restaurant, room service, banquet items and employee cafeteria).

8) Responsible for creating or approving all specials served in the restaurant.

a) Keep a journal of specials and soups so no item is used twice in a two week period.

9) Sets up weekly work schedules and production schedules. Schedules should be posted on Wednesday for the following week.

10) Communicates daily with Director of Food & Beverage regarding food production, employee relations, problems, potential problems, and review future special events requiring food.

11) Responsible for reading weekly BEO’s and ensuring that all needed operating supplies are in house on time. Also responsible for ensuring that all menu items for the Restaurant and Lounge are in house at all times.

12) Responsible for ensuring that cooks are preparing proper amounts of all items needed by setting written par levels for all areas.

13) Ensure that a thorough china, glass & silver inventory is completed no later than the 5th day of each month.

14) Thoroughly train kitchen team members in all areas of their position prior to scheduling that person for a shift.

a) Use employee training documentation to record all areas of training completed and turn into Human

Resources to be included in the employee file.

b) Responsible for continued training of all kitchen personnel and encouraging staff to improve in

preparation and presentation.

c) Responsible for conducting standup meetings every day. Go over daily activities each day with staff.

15) Responsible for keeping a high level of employee morale in the kitchen by encouraging employees to work as a team, encouraging growth and learning by implementing a training program and by maintaining a fair and consistent temperament and attitude toward all employees at all times.

16) Responsible for reviewing payroll and controlling labor cost.

17) Ensure the kitchen complies with all safety standards and all employees are trained in safety standards.

18) Must have current certification by the state of California in managerial food handling safety standards.

19) Ensure that the Employee cafeteria meals are fresh, of high quality each day. Meals are to be complete meals, utilizing all items on the employee meal menu list.

a) Ensure that the night employee meal is the same quality as the day meal.

b) Ensure that employee meal temperatures are being recorded.

c) Ensure the cleanliness of the cafeteria.

20) To assist in all areas of the kitchen and cafeteria if necessary.

21) Responsible for attending various meetings including mandatory management staff trainings.

22) Report any broken equipment and file work orders immediately. Follow up until the equipment is returned to working order.

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Occasionally.

STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Frequently. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Constantly. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Constantly.

CLIMBING: Occasionally.

LEG/FOOT USE: Constantly.

REACHING (OVERHEAD/EXTENSION): Frequently. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly.

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Frequently.

LIFTING/CARRYING: Constantly lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone.

VISION: Constantly required to see up close, ability to adjust focus, use peripheral vision and depth perception. Frequently required to see distances. Color vision required.

WORKING CONDITIONS

Safety Requirements:

Safety Shoes, disposable gloves, thermometer

Exposure to chemicals, noise, vibrations:

Exposure to basic cleaning supplies; ovens, fryers, slicers, various fruits, vegetables, meats, nuts, and seafood. Moderate noise conditions of a busy kitchen and commercial appliances.

Operation of equipment/tools/vehicles:

Equipment to include computers and printers, 10 key calculator, telephone, fax, copier, etc. Operates own vehicle.

Exposure to extreme weather or temperatures:

Work is both indoor and outdoor. Indoor work is protected from weather, but not necessarily inside temperature changes. Outdoor work includes cooking or barbecuing for special events.

BENEFITS

- Medical with Vision, Dental

- Company Paid Life Insurance

- Voluntary Supplemental Life, Hospital Indemnity, Critical Illness, Accident Insurance, Short Term Disability, and Long Term Disability

- 401(k) with Company Match

- Cafeteria with On-Duty Meals

- Free Parking

- Global Travel Discounts for all Hilton Brands

Please visit www.hiltonsfo.com/apply to fill out an application or explore more career opportunities!

The Hilton San Francisco Airport Bayfront provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. The Hilton San Francisco Airport Bayfront is an equal employment/affirmative action employer. If you need accommodation for any part of the employment process because of a medical condition or disability, please call (650) 373-4030 to let us know the nature of your request.

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