EMPLOYMENT

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? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. We are committed to an equitable and inclusive workforce that represents many different cultures, backgrounds and viewpoints. Grounded in our founding purpose, we foster an environment where Team Members can be their authentic selves with opportunity for all to learn, grow, succeed and thrive. Joining this award winning Great Place to Work culture means: - Competitive compensation package - Annual Bonus Plan - GoHilton Discounts - 100 Discounted Room Nightsper year including Team Member rates that you can share with a spouse/partner. Remaining 70 room nights with flexibilityto share with family &friends - Worldwide Hilton Food & Beverage discounts - Executive Superannuation Invitation - Gym Membership - Monthly 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 team levels are maintained to cover business demands - Ensure monthly communication meetings are conducted and post-meeting minutes generated - Manage team member 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 Executive 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 organisational 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 Job: Culinary Title: Executive Chef Location: null Requisition ID: HOT0A3MT EOE/AA/Disabled/Veterans