Executive Chef

We are seeking an experienced Executive Chef to lead kitchen operations at the DoubleTree by Hilton Boston Andover, overseeing menu development, team leadership, and day-to-day culinary execution. This role combines hands-on cooking with leadership in a fast-paced hotel food and beverage environment.

Job Title: Executive Chef 

Division: Food and Beverage   

FLSA Status: Non-Exempt

Reports To: General Manager

Summary:  Responsible for all kitchen operations including ordering, scheduling and preparing menu items by performing the following duties.

Duties and Responsibilities include the following. Other duties may be assigned.

• Creates, develops and prepares new menu items and daily specials.

• Reads and fills specialty and customer orders while maintaining the quality and consistency of the restaurant's standard menu items.

• Stocks and prepares foods prior to and during meal time rush.

• Applies knowledge of and operates all kitchen and preparatory utensils to include deep fryer, steam kettle, pots/pans, stove, oven, broiler, steamer, steam table, griddle, sauté pans, slicers, mixers, blenders, can openers, knives, meat tenderizer, machine meat saw, and graters.

• Operates the kitchen in an efficient and profitable manner in accordance with portion control and quality standards.

• Cleans work areas within state health and safety guidelines.

• Processes inventory on a monthly basis to include completing associated paperwork and ordering supplies as needed.

• Assures closing duties are completed to include storing food in appropriate locations, cleaning work areas and ensuring ovens and appliances are turned off.

• Posts purchases in purchase ledger, and ensures accounts are within budget guidelines.

• Supervises and trains kitchen staff as needed, and provides guidance in labor control.

• Oversees regular maintenance of kitchen equipment and notifies management of needs for new or replaceable equipment.

• Assists service staff and kitchen staff in a professional manner.

• Applies knowledge of state and local food handling requirements.

• Adheres to all restaurant policies and procedures paying special attention to health and/or safety procedures.

• Reports any problems or discrepancies to management immediately.

• Performs other related duties as assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Bachelor’s degree in related field or three to four years related experience and/or training; or equivalent combination of education and experience.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Math Ability:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability: 

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Supervisory Responsibilities: 

Manages employees.  Is responsible for the overall direction, coordination, and evaluation of these units.  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.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; talk or hear and taste or smell.  The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.  The employee must frequently lift and/or move up to 50 pounds.