Chef de Cuisine

The Chef de Cuisine is responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Hilton’s standards of quality. Assist the Executive Chef in hiring, training, supervising, scheduling, and participating in activities of chefs, cooks, and other personnel.

Requirements

• Considerable knowledge of mathematics to create and interpret reports, budgets, and forecasts
• Extensive knowledge of menu development, insight into marketing, cost and wage control on
• Extensive knowledge of food products, standard recipes, and proper preparation
• Ability to analyze, forecast, and make judgments to ensure proper payroll and production control
• Ability to safely operate complex food preparation machinery
• Ability to work in confined spaces
• Ability to supervise a large staff and accomplish goals on a timely basis
• Ability to work in an environment with extreme temperature ranges (hot and cold)
• Ability to effectively conduct meetings, menu briefings, and maintain communication lines between team members and Executive Chef

Benefits

• PTO
• Health Benefit Plans
• 401(k) & Company Match
• Life Insurance
• Maternity/Paternity Leave
• Educational Assistance
• Free Lunch
• Free Health Club Membership
• discounted travel program benefits for team members and their family