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DoubleTree by Hilton Columbia, SC - Executive Chef

A great opportunity to join HP Hotel Management, a growing national hotel development and management company currently ranked in the top 50 hotel management companies in the nation.  HP Hotel Management is seeking an Executive Chef to join our team at the DoubleTree Hotel, Columbia, SC.

This hotel is located at the crossroads of I-20 and I-26 near Lake Murray and minutes from the South Carolina State House capitol building and downtown Columbia. A variety of popular Columbia attractions are near our hotel including the Governor’s Mansion, Congaree Vista, a choice of golf courses, theaters and the famous Riverbank Zoo.

Guests enjoy casual dining at Colombo’s to savor delicious steaks, fresh seafood and tempting desserts. With over 22,700 sq. ft. of meeting space, we are busy with meetings, conventions and elegant weddings.

The Executive Chef is responsible for meeting the hotel's high standard of quality for all food preparation, production and control for all the food outlets and banquet facilities; hiring, training, supervision, scheduling and participating in activities of the chef, cooks and all personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. 

Duties:

a.    Estimate food and beverage costs. Work with cooks for efficient provisioning and purchasing of supplies.

b.    Supervise portion control and quantities of preparation to minimize waste.

c.    Perform frequent checks to ensure consistent high quality of preparation and service.

d.    Order merchandise to replenish merchandise on hand.

e.    Direct, coordinate, and participate in preparation of, and cooking, wrapping or packing types of food served or prepared by establishment.

f.    Coordinate activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of food to wholesale or catering customers.

g.    Work with other management personnel to plan marketing, advertising, and any special restaurant functions. 

h.    Ensure compliance of employees with established security, sales, and record keeping procedures and practices.

i.    Answer customer's complaints or inquiries.

j.    May lock and secure restaurant. 

k.    Supervise employees engaged in sales work, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily record of transactions for accounting, or perform work of subordinates, as needed.

l.    Plan and prepare work schedules and assign employees to specific duties.

m.    May contact prospective wholesale customers to promote sale of prepared foods (catering).

n.    Direct hiring, training, and scheduling of restaurant personnel. 

o.    Investigate and resolve complaints concerning food quality and service.

p.    Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

q.    May establish delivery routes and schedules for supplying wholesale/catering customers. 

r.    Comply with all health and safety regulations.

s.    Review financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. 

t.    Interview, hire and train personnel.  Works to improve performance. 

u.    Complies with State laws for serving Alcoholic Beverages

v.    Other duties as needed.

REPORTS TO: General Manager

JOB SPECIFICATIONS:

Employees must meet these minimum requirements:

  • 2 years of culinary school preferred 
  • Job experience — 2 years previous experience as an Executive Chef in a hotel with a large banquet facility and restaurant 
  • Communication skills — Speak, read and write English; public speaking and sales presentations
  • Alcohol and food license
  • Physical activities and requirements — standing and walking, frequent lifting and bending, must be able to lift 10 pounds
  • Responsibilities — constant care of equipment, constant safety of others, constant guest contact, constant confidential data, constant decision making, and ongoing supervisory capacity
  • Strong kitchen experience is required

 

EOE

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