Executive Chef
Property Name:
DoubleTree by Hilton Modesto
Job Title: 
Executive Chef
Location: 
California-Central Valley/Bakersfield
Company Name: 
City: 
Modesto
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management  Position: 
Yes
Bonus Pay: 
Yes
Accommodation: 
No
Address: 
1150 9th Street
Fax: 
209-525-3067
Email: 
Phone: 
209-525-3038

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Corporate Overview

Westmont Hospitality Group was founded in 1975. What started with a single hotel in North America, has grown to become one of the largest privately-held hospitality organizations in the world.

Throughout the years, Westmont has had an ownership interest in and operated over 1,100 hotels. Currently this stands at over 500 hotels across three continents. Westmont has formed strategic alliances with many of the world's largest hotel brands. These include Fairmont, InterContinental Hotels Group, Hilton, Accor, Starwood, Wyndham, Choice Hotels, Renaissance, Radisson and Best Western. The company is one of the largest franchisees and co-owners of IHG hotels and Hilton hotels worldwide. Westmont has a very diversified portfolio ranging from budget and aparthotels to mid-market business and large conference hotels to boutique hotels and luxury resorts.

Our employees are our most valued resource.  Their expertise is what drives our future success.
If you are skilled in the hospitality industry and seek a stimulating workplace that fosters creativity, teamwork and personal development, contact us today. We reward our employees with the benefits and opportunities you’d expect from an industry leader.

Job Description

Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Hilton's standards of quality.

At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel.

 

Job Requirements
  • Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
  •  Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer.
  • Organize and conduct meetings with the culinary team.
  • Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
  • Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.
  •  Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
  •  Special projects and assignments for continuous improvement.

 

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