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Executive Chef of Seagar’s

Culinary
Based on Experience
Varies

Qualification Standards:

Education:

Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities.  High School education required.  Culinary schooling preferred.

Experience:

Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes. Preferred experience in a fine dining restaurant.

Position Purpose:

Responsible for all food preparation, production and control of Seagar’s to meet Hilton's high standards of quality.

Essential Functions:

  • Effectively communicates with support departments (engineering, purchasing, accounting), all restaurants need to ensure seamless service for guests.

  • 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 and production flow; foster improvement where necessary.

  • Create and implement new menus and individual menu items for all special events based on clients.  Develop innovative menu selections for special parties in accordance with client budgetary considerations and expectations.  Confer with Director of Operations and Executive Chef and catering regarding new selections and changes.

  • Audit food storeroom items and storage to maintain consist 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.

  • Consistently communicate with Seagar’s FOH management on service expectations and operations.

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 Executive Chef and Director of Operations in estimating annual food cost budget.

  • Observe the latest trends in food presentation and pricing.

  • Ensure Green Zone on Hilton Inspection (QA & ECOLAB)

  • Maintains vacation schedule for proper staffing.

  • Reports any equipment in need of repair to chef and Director of Engineering, for service.

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

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.

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

  • 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 50lbs. on a continuous schedule.

Human Resources
4000 S. Sandestin Blvd. Miramar Beach, FL 32550
850-267-9608
HR@HiltonSandestinBeach.com
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