executive chef

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
What will I be doing? 
This position reports to the Hotel Manager.
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:<ul><li>
Lead of the kitchen brigade and ensure ongoing development of Team Members</li><li>
Identify an effective approach to succession planning</li><li>
Create menus that meet and exceed customers' needs and conform to brand standards</li><li>
Ensure the consistent production of high quality food through all hotel food outlets</li><li>
Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li><li>
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li><li>
Manage department operations, including budgeting, forecasting, resource planning, and waste management</li><li>
Manage all aspects of the kitchen including operational, quality and administrative functions</li><li>
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li><li>
Ensuring adequate resources are available according to business needs</li><li>
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li><li>
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li><li>
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li><li>
Maintain good communication and work relationships in all hotel areas</li><li>
Ensure that staffing levels are maintained to cover business demands</li><li>
Ensure monthly communication meetings are conducted and post-meeting minutes generated</li><li>
Manage staff performance issues in compliance with company policies and procedures</li><li>
Recruit, manage, train and develop the kitchen team</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li><li>
Manage financial performance of the department so all planning is in line with hotel objectives</li><li>
Manage food control systems are adhered to them so margins are on target in a pro-active way</li><li>
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li><li>
Be environmentally aware</li><li>
Ensure food wastage program is adhered to so that margins are on target</li><li>
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li></ul>
What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li><li>
Excellent leadership skills</li><li>
A creative approach to the production of high quality food</li><li>
A business focused approach to managing a hotel kitchen</li><li>
Excellent communication skills</li><li>
Ability to build relationships, internal and external, to the hotel and the Company</li><li>
Excellent planning and organizational skills</li><li>
Ability to multi-task and meet deadlines</li><li>
A current, valid, and relevant trade qualification (proof may be required)
</li></ul>What's in it for me?<ul><li>
Career and development opportunities in Hilton Hotels Worldwide</li><li>
Competitive Salary &amp; Wages</li><li>
Private Health Insurance</li><li>
&ldquo;Go Hilton&rdquo; - discounted room rates in Hilton Hotels Worldwide for yourself and your family members &amp; friends</li><li>
Indoor Parking Privileges
</li><li>Complimentary Dry Cleaning for Business Attire</li><li>
Monthly Transportation Fee</li><li>
Complimentary Shuttle Bus
</li><li>50% discount on personal food &amp; beverage consumption in the sister hotels.
</li><li>Extended nursing hours of 1,5 hours until the baby reaches to 18 months (for newly born mothers)</li><li>
14 days paid paternity leave</li><li>
Opportunity to make a positive impact on environment and community with Travel with Purpose program</li></ul>
Specifically, we look for demonstration of these Hilton Values:<ul><li>
Hospitality - We're passionate about delivering exceptional guest experiences.</li><li>
Integrity - We do the right thing, all the time.</li><li>
Leadership - We're leaders in our industry and in our communities.</li><li>
Teamwork - We're team players in everything we do.</li><li>
Ownership - We're the owners of our actions and decisions.</li><li>
Now - We operate with a sense of urgency and discipline</li></ul> 
 
 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Sodexo

Role Overview: Sodexo is seeking an Executive Chef 2 for Northern State University located in Aberdeen, South Dakota. The Executive Chef will assist in overseeing the culinary functions of our food service outlets on campus. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives: Relocation Assistance Available What You'll Do: <ul><li> be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; </li><li> ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; </li><li> have the ability and willingness to develop and motivate team members to embrace culinary innovations; </li><li> ensure food safety, sanitation and workplace safety standard compliance; and/or </li><li> have working knowledge of automated food inventory, ordering, production and management systems. </li></ul> What We Offer: Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: <ul><li> Medical, Dental, Vision Care and Wellness Programs </li><li> 401(k) Plan with Matching Contributions </li><li> Paid Time Off and Company Holidays </li><li> Career Growth Opportunities and Tuition Reimbursement </li></ul> More extensive information is provided to new employees upon hire. What You Bring: <ul><li> a strong culinary background, with the demonstrated ability to stay current with new culinary trends; </li><li> excellent leadership and communication skills with the ability to maintain the highest of culinary standards; </li><li> strong coaching and employee development skills; and/or </li><li> have a passion for food and innovation. </li></ul> Who We Are: At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form . Qualifications & Requirements: Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Chef 2

Mövenpick

<div>Company Description 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. 
Job Description 
We&rsquo;re seeking an experienced and passionate Executive Chef to lead our culinary team The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets guests' expectations.
This role involves menu development, team leadership, cost management, and adherence to food safety and occupational health and safety standards as per the laws of Egypt.
Key Responsibilities<ul><li>
Menu Planning and Development<ul><li>
Design seasonal and innovative menus that reflect contemporary tastes and trends.</li><li>
Collaborate with food suppliers to source high-quality local ingredients.</li><li>
Adapt menus based on guest feedback, locality and seasonal availability.</li></ul></li><li>
Food Preparation and Presentation<ul><li>
Oversee the preparation, cooking, and presentation of all food to maintain the highest quality.</li><li>
Ensure portion sizes, plating, and garnishing are consistent with laid down standards.</li><li>
Look out for current culinary trends and apply them to keep menus fresh and innovative.</li></ul></li><li>
Conference &amp; Events Execution<ul><li>
Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, meetings and corporate events.</li><li>
Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the type of service required.</li></ul></li><li>
Team Management and Leadership<ul><li>
Recruit, train, and supervise kitchen team including stewarding.</li><li>
Promote a positive work environment ensuring HACCP and Health &amp; Safety standards are followed by all.</li><li>
Conduct regular performance reviews and provide training and mentoring to the team to develop their skills.</li></ul></li><li>
Cost Management and Inventory Control<ul><li>
Monitor and control kitchen costs, including food, employee, and waste.</li><li>
Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance.</li><li>
Manage inventory, including ordering, receiving, and stock rotation.</li><li>
work closely with the cost control team to manage food cost.</li></ul></li><li>
Food Safety and Compliance<ul><li>
Ensure all food preparation, storage, and handling meet food safety standards, including HACCP principles.</li><li>
Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations.</li><li>
Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements.</li></ul></li><li>
Customer Satisfaction<ul><li>
Collaborate with front-of-house team to understand and to handle all guest preferences and dietary requirements.</li><li>
Respond to guest feedback and make menu adjustments to improve the dining experience.</li></ul></li></ul> 

Qualifications 
Qualifications &amp; Skills<ul><li>
Minimum experience of 4&ndash;5 years with international chain hotels.</li><li>
At least 5 years of experience in a senior culinary position, with a minimum of 2 years as an Executive Chef.</li><li>
Bachelor&rsquo;s degree or Hotel Management Degree or its Equivalent.</li><li>
A Team Player, with the ability to drive a highly energetic team to deliver results.</li><li>
Must be creative, innovative and have great communication skill.</li><li>
Knowledge of food safety standards, including HACCP.</li><li>
Strong leadership, organizational, and time management skills.</li><li>
Ability to handle high-pressure situations and manage multiple tasks efficiently.</li></ul> 

Additional Information 
<ul><li>
Good communication and customer contact skills</li><li>
Service oriented with an eye for details</li><li>
Ability to work effectively and contribute in a team</li><li>
Self-motivated and energetic</li><li>
Well-presented and professionally groomed at all times</li></ul></div>

HEI Hotels & Resorts

<div>About Us
Join Our Vibrant Team at The Westin Cincinnati! Dive into a workplace that cherishes your contributions and fuels your growth! At The Westin Cincinnati, we're not just a team; we're a legacy. With each of our associates boasting an impressive tenure, we stand proud as a pinnacle of hospitality in the HEI Hotels &amp; Resorts family. Our associates rave about us, and we're eager to show you why! Thrive in a work environment that rewards your dedication with top-tier compensation, enviable health and welfare benefits, and the work-life balance you've been searching for. Your well-being is our priority, and we make sure it's well taken care of with generous vacation and sick leave policies. Planning for the future? Our robust 401(k) plan comes with substantial company matching contributions, making your golden years shine brighter. And that's not all &mdash; as a respected member of the world's largest hotel company, you'll unlock exclusive access to our vast array of brands with an alluring hotel discount program. At Westin, you're not just choosing a job; you're stepping into a world of opportunities. Ready to rise? We can't wait to welcome you!
Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! 
 
We value U.S. military experience and invite all qualified military candidates to apply.
Overview
Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Essential Duties and Responsibilities<ul><li>
Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.</li><li>
Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.</li><li>
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.</li><li>
Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li><li>
Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li><li>
Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li><li>
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.</li><li>
Comply with attendance rules and be available to work on a regular basis.</li><li>
Perform any other job-related duties as assigned.</li></ul>
Qualifications and Skills
<ul><li>Two+ years of post-high school education, culinary education is desirable.</li><li>
Five+ years of employment in a related position.</li><li>
Hotel experience preferred.</li><li>
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.</li><li>
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.</li><li>
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.</li><li>
Ability to work effectively under time constraints and deadlines.</li><li>
Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.</li></ul>
Compensation
Salary Range: $85,000.00 - $95,000.00 Annually
Tipped/Service Charge Eligible? No
Discretionary Performance Bonus Eligible? No
Benefits<div><div><div>
HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! 
 
For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status.</div></div></div>
HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.</div>

Candidzone

Corporate Executive ChefAge: Not More than 42 Years OldEducation Requirement:Minimum &ndash; Diploma in Culinary Arts or Hotel Management.Preferred &ndash; Bachelor&rsquo;s degree in Culinary Management / Hospitality Management.Experience Requirement:Minimum 8&ndash;10 years in multi-outlet kitchen management including Central Kitchen operations.Preferred &ndash; 12+ years in F&amp;B industry with at least 3 years as Executive Chef or Corporate-level role in a hospitality group.Trainings &amp; Certifications:HACCP / Food Safety Certification (mandatory).Culinary Management, Cost Control, or Leadership Training (preferred)Apply Now :- Send CV to whatsapp +97430662111Job Types: Full-time, Permanent

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