-Check all food needs and proper usage in accordance to
-Check all banquet guarantees for accuracy and for proper food
production according to needs. Avoid overproduction.
-Make sure all special food needs for banquet functions are
-Responsible for writing the Restaurant and Banquet menus in
coordination with the Director of Food & Beverage.
-Review restaurant menus quarterly with Director of F&B and
-Participate in any Promotions
-Write use records for all restaurant and banquet menu items to
include a complete recipe book with photos of proper
-Supervises food production methods and standards to maintain
consistent high quality of food.
-Inspect all freezers and refrigerators for cleanliness,
organization, and correct temperature storage of food products.
-Inspect all food products for proper rotation and usage of food to
avoid food waste.
-Responsible for production and presentation of all restaurant
menus, room service, banquet items and employee cafeteria.
-Sets up weekly work schedules and production schedules. Schedules
should be posted on Wednesday for the following week.
-Communicates with General Manager regarding food production,
employee relations, problems, potential problems, and review future
special events requiring food.
-Responsible for reading weekly BEO's and ensuring that all needed
operating supplies are in house on time. Also responsible for
ensuring that all menu items for the Restaurant and Lounge are in
house at all times.
-Responsible for ensuring that cooks are preparing proper amounts
of all items needed by setting written par levels for all
-Thoroughly train kitchen team members in all areas of their
position prior to scheduling that person for a shift.
-Use employee training documentation to record all areas of
training completed and turn into Human Resources to be included in
the employee file.
-Responsible for continued training of all cooks and encouraging
cooks to improve in preparation and presentation.
-Responsible for conducting standup meetings every day. Go over
daily activities each day with staff.
-Responsible for keeping a high level of employee morale in the
kitchen by encouraging employees to work as a team, encouraging
growth and learning by implementing a training program and by
maintaining a fair and consistent temperament and attitude toward
all employees at all times.
-Responsible for reviewing payroll and controlling labor cost.
-Ensure the kitchen complies with all safety standards and all
employees are trained in safety standards.
-Must have current certification by the state of California in
managerial food handling safety standards.
-Ensure that the Employee cafeteria meals are fresh, of high
quality each day. Meals are to be complete meals, utilizing all
items on the employee meal menu list. (Due to covid, the employee
cafeteria is currently closed but may reopen in the future)
-To assist in all areas of the kitchen and cafeteria if
-Responsible for attending various meetings including mandatory
management staff trainings.
-Report any broken equipment and file work orders immediately.
-Must have at least 10 years cooking experience.
-Must have at least 3-5 years supervisory experience in a
-High school graduate, college degree a plus.
-Culinary school graduate plus.
The Hilton Santa Clara provides equal employment and affirmative
action opportunities to applicants and employees without regard to
race, color, religion, sex, sexual orientation, gender identity,
national origin, protected veteran status or disability. The Hilton
Santa Clara is an equal employment/affirmative action employer. If
you need accommodation for any part of the employment process
because of a medical condition or disability, please send an e-mail
to firstname.lastname@example.org or call (704) 620-9253 to let us
know the nature of your request.