

HILTON HOTEL
JOB DESCRIPTION
Iconic 587-room Hilton Sydney is located in the heart of Sydney’s CBD and steps from Town Hall Station and historic Queen Victoria Building. Amongst our operations we are home to chefs hatted restaurant glass brasserie, heritage listed Marble Bar, and one of the largest Conferencing & Event spaces in Australia with over 4000 square metres of conferencing space. As Executive Chef you have the exciting opportunity to drive exceptional culinary experiences across our Food and Beverage outlets, work alongside an experienced and creative kitchen brigade, and deliver highly profitable and quality offerings.
What will it be like to work to join Hilton’s award winning workplace culture?
Top of market compensation package
Annual Bonus Plan with possibility to earn 20% of your salary per year
Go Hilton Discounts – 100 Discounted Room Nights per year including Team Member rates starting at $40USD/night that you can share with a spouse/partner. Remaining 70 room nights with flexibility to share with family & friends
Worldwide Hilton Food & Beverage discounts
Executive Superannuation Invitation
Gym Membership
$400/month on-site Dry-Cleaning Allowance
Free Team Member Meals served fresh daily
Worldwide opportunities for learning, development and growth!
What will I be doing?
As Executive Chef, you will be fully responsible for developing the reputation of the hotel through the production of excellent food throughout the hotel, and the development of a high performing kitchen team. Specifically, you will perform the following tasks to the highest standards:
Develop exciting and profitable menus that meet brand standards and exceed guest expectations
Lead of the kitchen brigade and ensure ongoing development of team members
Identify an effective approach to succession planning
Ensure the consistent production of high quality food through all hotel food outlets
Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
Manage department operations, including budgeting, forecasting, resource planning, and waste management
Manage all aspects of the kitchen including operational, quality and administrative functions
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
Ensuring adequate resources are available according to business needs
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
Maintain good communication and work relationships in all hotel areas
Ensure that staffing levels are maintained to cover business demands
Ensure monthly communication meetings are conducted and post-meeting minutes generated
Manage staff performance issues in compliance with company policies and procedures
Recruit, manage, train and develop the kitchen team
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
Manage financial performance of the department so all planning is in line with hotel objectives
Manage food control systems are adhered to so margins are on target in a pro-active way
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
Be environmentally aware
Ensure food wastage program is adhered to so that margins are on target
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
What are we looking for?
To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
Passion and creativity
Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
Excellent leadership skills with a strong attention to detail
A business focused approach to managing a hotel kitchen
Exceptional communication skills
Ability to build relationships, internal and external, to the hotel and the Company
Excellent planning and organizational skills
Ability to multi-task and meet deadlines
A current, valid, and relevant trade qualification (proof may be required)
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
A certification in management
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
To apply for this job please visit jobs.hilton.com.