Executive Sous Chef

171 rooms | 4,385 sq. ft. meeting/event space Amenities: pet-friendly rooms, fitness center, outdoor rooftop pool, on-site restaurant, weekday happy hour. Situated in the heart of Dallas, this property combines business, culture, and connectivity, providing an ideal environment for leaders in an active urban setting. Take a virtual tour of Hilton Garden Inn Downtown Dallas here.

JOB SUMMARY

The Executive Sous Chef has overall responsibility for managing the Culinary staff to ensure the highest quality of food service to Hotel restaurant, Bar, Banquets, and functions. The Executive Sous Chef willmeet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs and will include evenings, weekends and holidays.

JOB DUTIES

Hire, train, schedule, support, review, discipline and terminate employees. Train and manage all Food & Beverage associates. Responsible for the development the Culinary & FOH team. Post schedules for F&B associates on a weekly basis. Complete payroll in a timely manner Develop menus with a wide scope and variety. Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Assist in the planning, writing and pricing of food menus. Ordering and receiving of all Food & Beverage items. Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area. Maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste. Ensure foods are stored and served at proper temperatures. Prepare the annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller. Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Maintain food and labor costs. Ensure that all kitchen equipment works and is maintained properly. Regularly inspect all kitchen areas to ensure sanitary conditions. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Use market research to develop new products. Ordering and dealing with vendors in a professional manner. Conduct regular departmental operations meetings, including monthly safety meetings. Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment. Attend all mandatory meetings as directed. Support the environmental commitments by having the knowledge, skills and values to be a leader in the global goal of “greening” the hospitality industry.

MINIMUM REQUIREMENTS

Minimum of eight years’ experience in the culinary field or any similar combination of education and experience. Supervisory experience is preferred Ability to articulate Front of House Training Experience with Hyatt brand and/or Stand-alone restaurant preferred but not necessary Knowledge of Regional Cuisine Knowledge of safety programs and regulations. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. Ability to perform advanced kitchen math such as determining menu costing. Basic computer skills, including spreadsheets, word processing and email. Must have a Food Handlers Safety Certificate. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written & oral Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. Able to work with little or no supervision. #J-18808-Ljbffr HRI Hospitality