The Hilton Charlotte University Place is hiring an Executive Chef. The EC coordinates activities of and directs training of cooks, and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives. Must be a hands-on leader with extensive experience in banquets, events, and outlet F&B operations. Responsibilities: • Hires, trains, schedules, and reviews all departmental staff. Checks quality of work and monitors improvements and performance • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, the popularity of various dishes, and the recency of the menu • Estimates food consumption and purchases or requisitions of food and kitchen supplies • Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production • Observe and enforce methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner • Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met • Maintains and records daily and monthly inventories and directs all necessary food ordering • Tests cooked foods by tasting and smelling • Devises special dishes and develops recipes • Establishes and enforces nutrition and sanitation standards • Participates in BEO meetings • Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher • Participates in weekly staff meetings • Performs other duties as assigned by management Supervisory Responsibilities: Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Training Needs: Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training. Qualifications: • Must have 7-8 years of culinary experience for this role • Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage • Excellent communication and interpersonal skills for interacting with guests and other team members • Possess a high school diploma or equivalent GED certification • Outstanding management abilities, as well as experience leading, inspiring, and building a team

• Hires, trains, schedules, and reviews all departmental staff. Checks quality of work and monitors improvements and performance • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, the popularity of various dishes, and the recency of the menu • Estimates food consumption and purchases or requisitions of food and kitchen supplies • Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production • Observe and enforce methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner • Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met • Maintains and records daily and monthly inventories and directs all necessary food ordering • Tests cooked foods by tasting and smelling • Devises special dishes and develops recipes  • Establishes and enforces nutrition and sanitation standards • Participates in BEO meetings • Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher • Participates in weekly staff meetings • Performs other duties as assigned by managementSupervisory Responsibilities:Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.     Training Needs:Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training.