Executive Chef and B - Embassy Suites Miami Airport

Take the lead as the Executive Chef & B at Embassy Suites by Hilton Miami Airport
, where your culinary expertise and vision will redefine our guest experience. In this dynamic role, you’ll oversee the both the F&B as well as culinary program, crafting innovative menus and beverage pairings that cater to a diverse clientele. Collaborate with a talented team to deliver exceptional dining experiences.

The Embassy Suites by Hilton Miami Airport located just a half mile from Miami International Airport and less than 10 minutes to downtown Miami. This beautiful property offers 318 rooms, 12,000 square feet of meeting space, Complimentary Cooked-to-Order Breakfast, Evening Reception, In-Suite Dining and Grill 305, featuring the finest steaks and casual Miami hotel dining! We are looking for a talented Chef with at least 4 years of supervisory/management experience, who is ready to take their career to the next level.

• Plan and direct the functions of administration and planning of the Food & Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments such as restaurants, kitchens, stewards, etc., including monitoring and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve profitable results.
• Participate and assist with Executive Sous Chef and Restaurant Managers in the creation and merchandising of attractive menus to attract a predetermined customer market; establishing and achieving predetermined profit objectives; setting desired standards of quality food, service, cleanliness, merchandising and promotions. With the goal to maximize food and beverage department profitability.
• Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and ensuring expenditures stay within budget limitations, including achieving budgeted revenue, labor costs and operational expenses.
• Regularly review and evaluate the degree of guest satisfaction of the individual outlets, to recommend new operating and marketing policies whenever a change in demand occurs, guest dissatisfaction is apparent, or a change in the competitive environment requires such changes. Investigate and resolve food quality and service complaints.
• Develop, along with assistance from department heads the necessary operating tools and incidentals to modern management principles such as budgeting, forecasting, purchase specifications, recipes, menu abstracts, food production controls, job descriptions, etc.
• Insure compliance with all Hilton Hotels Corporation policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
• Oversee hiring, training, supervision, development, discipline and counseling of all culinary and restaurant team members, according to Hilton policies and procedures.
• Monitor team performance, product quality and production flow while fostering continuous improvement where necessary.
• Audit food store room 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 coolers and freezers.
• Special projects and assignments for continuous improvement.

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality - We're passionate about delivering exceptional guest experiences.
• Integrity - We do the right thing, all the time.
• Leadership - We're leaders in our industry and in our communities.
• Teamwork - We're team players in everything we do.
• Ownership - We're the owners of our actions and decisions.
• Now - We operate with a sense of urgency and…