Executive Chef

About The Opportunity
Practice Hospitality is seeking an experienced Executive Chef to join the team at the Hilton Dallas Park Cities, the most beloved hotel in Dallas’ Park Cities neighborhood.

About The Hotel
Nestled in the heart of Dallas’ most desirable neighborhood, Hilton Dallas Park Cities is a hotel that treats new friends like neighbors and neighbors like family. Committed to creating remarkable hospitality experiences that foster connection, it is integrated into the fabric of the neighborhood with interesting and exceptional service. Just minutes from Love Field, Hilton Dallas Park Cities the ideal home base for business, leisure and small group travel. With 230 guest rooms, 10,000 sq. ft. of meeting space, an inviting rooftop pool, grab-and-go that serves up healthy breakfast options and the hotel’s bar open for drinks and small plates every evening, this is where good things happen, and all are welcome.

About The Company

Practice Hospitality manages hotels differently. A growing company with opportunities for advancement, we infuse hotels with style, spirit, and soul. We inspire, innovate and advocate. We deliver results and do well by our owners because we respect the individuality that we all bring to the table, the connectedness of our world and the impact we have on our community.

We are looking for someone who thinks big because, at Practice Hospitality, we value creativity, emotional intelligence, problem solving and innovation. This is an opportunity to be an integral part of a team that supports one another, is empowered, and holds themselves accountable. If you bring your A game every day and pursue excellence with tenacity, we want to invest in your professional and personal growth. But, more than anything, we are looking for good humans who care; about our guests, each other and making every moment together enriching, fulfilling and fun.

Job Role: 

Directs and organizes the activities of the Culinary & F&B departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service and Bars, to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.

Responsibilities 

• 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 judgments 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.
• Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
• Create and engage with special projects and assignments for continuous improvement.
• Assist GM/F&B Director in estimating annual food budget.
• Dine at local restaurants to observe the latest trends in food presentation/pricing.
• Monitor outlets during peak periods to oversee production flow and presentation.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair or replacement to Property Operations.
• Perform other duties as requested, such as VIP parties and staff meetings.
• Participate in the Manager-on-Duty Program as designated by the hotel

Requirements

• Four-year college degree in related filed preferred.
• Culinary Degree preferred.
• Eight plus years in culinary field preferred with at least four years in culinary management preferably in a similar sized hotel.

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount on hotel stays
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off available 90 days after start date
• Vision insurance
• Hospital indemnity insurance
• Eligible to participate in the Employee Referral Bonus Program.

EOE |Disabled |Veteran

Practice Hospitality is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances. Practice Hospitality’s management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, teammate activities, access to facilities and programs and general treatment during employment.