Benefits:- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Position Summary
The Chef leads the hotel kitchen, planning and managing the preparation, quality, presentation, and cost of all food served in the restaurant, banquets, and room service. The Chef supervises the culinary team, maintains food safety and sanitation standards, and helps deliver a memorable dining experience for guests. This position reports to the General Manager.
Essential Duties
- Plan and direct daily kitchen operations, including food production, presentation, and quality, in accordance with brand and hotel standards.
- Develop and update menus, recipes, and banquet offerings, and prepare food according to standardized recipes and portion controls.
- Supervise, schedule, train, coach, and evaluate cooks, stewards, and other kitchen team members, and recommend discipline when needed.
- Manage food cost, labor cost, ordering, receiving, and inventory, and work within the department budget.
- Review banquet event orders and coordinate with the Food and Beverage and Banquet teams to deliver events as planned.
- Maintain food safety, sanitation, and workplace safety standards, including HACCP practices, temperature control, and storage procedures.
- Keep the kitchen, equipment, and storage areas clean, organized, and in good working order, and report maintenance needs.
- Respond to guest feedback and special dietary requests, including allergies.
- Step in to work any kitchen station when needed to meet service demands.
- Follow all California wage and hour rules for the kitchen team, including meal and rest periods.
- Perform other duties as assigned.
Qualifications
- At least 3 years of kitchen supervisory experience, preferably in a hotel or high volume banquet operation.
- Culinary training or equivalent experience.
- Current California Food Protection Manager certification. If not currently certified, must obtain it within 30 days of hire.
- Knowledge of food cost control, ordering, scheduling, and inventory management.
- Strong leadership, communication, and organization skills.
- Ability to read, write, and communicate well enough to review event orders, complete reports, and direct team members.
- Flexibility to work evenings, weekends, and holidays, as hotels operate every day.
Physical Demands
Must be able, with or without reasonable accommodation, to stand and walk for extended periods in a kitchen environment, tolerate heat and cold, and lift, push, or pull up to 50 pounds.
Pay and Benefits
Pay: $75,000 to $80,000 per year.
Benefits: medical, dental, vision, 401(k), paid time off, and hotel room discounts.
Equal Opportunity Statement
DoubleTree Suites by Hilton Hotel Anaheim Resort Convention Center is an equal opportunity employer, including protected veterans and individuals with disabilities. Reasonable accommodation is available to enable individuals with disabilities to perform the essential functions of the job.