HRI Hospitality
Executive Chef
HRI Hospitality, Shreveport, Louisiana, us, 71150
At HRI Hospitality, we offer a unique perspective on hotel ownership and management.
We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.
We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!
Located in Shreveport, Louisiana the Hilton Shreveport Convention Center is looking for an experienced culinarian to join their leadership team! If you are passionate about collaboration and creating unforgettable experiences, this might be the role for you!
Job Title:
Executive Chef
Department:
Food and Beverage
Supervision Exercised:
F&B Department
Supervision Received:
General Manager, VP: Food and Beverage
JOB SUMMARY
Supervision and Execution of Food & Beverage team, and Kitchen team.
The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurants, banquets, and functions. The Executive Chef will meet 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 include weekends and holidays.
JOB DUTIES
•Hire, train, schedule, support, review, discipline, and terminate employees
•Train and manage all kitchen employees. Responsible for the development of the kitchen employees
•Post schedules for kitchen employees on a weekly basis
•Complete payroll reports for bi-monthly payroll
•Develop menus with a wide scope and variety
•Monitor the 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 the quality of food products 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 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 the 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
Required experience:
Executive Chef: 2 years Excellent knowledge of BOH systems Physical requirements:
Prolonged periods of standing Must be able to occasionally lift and/or move up to 50 lbs.
Employees must fulfill their performance standards for this position and comply with company policies, rules, and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities, and assignments requested by supervisors, managers, or other hotel/company officials.
This position requires a service-minded team player with a personable, enthusiastic, and outgoing personality.
HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job-related requirements.
We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.
We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!
Located in Shreveport, Louisiana the Hilton Shreveport Convention Center is looking for an experienced culinarian to join their leadership team! If you are passionate about collaboration and creating unforgettable experiences, this might be the role for you!
Job Title:
Executive Chef
Department:
Food and Beverage
Supervision Exercised:
F&B Department
Supervision Received:
General Manager, VP: Food and Beverage
JOB SUMMARY
Supervision and Execution of Food & Beverage team, and Kitchen team.
The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurants, banquets, and functions. The Executive Chef will meet 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 include weekends and holidays.
JOB DUTIES
•Hire, train, schedule, support, review, discipline, and terminate employees
•Train and manage all kitchen employees. Responsible for the development of the kitchen employees
•Post schedules for kitchen employees on a weekly basis
•Complete payroll reports for bi-monthly payroll
•Develop menus with a wide scope and variety
•Monitor the 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 the quality of food products 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 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 the 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
Required experience:
Executive Chef: 2 years Excellent knowledge of BOH systems Physical requirements:
Prolonged periods of standing Must be able to occasionally lift and/or move up to 50 lbs.
Employees must fulfill their performance standards for this position and comply with company policies, rules, and procedures of the hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification, and addition as deemed necessary by the hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities, and assignments requested by supervisors, managers, or other hotel/company officials.
This position requires a service-minded team player with a personable, enthusiastic, and outgoing personality.
HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job-related requirements.