The Kingston Resorts is a 145-acre oceanfront resort on the north-end of Myrtle Beach. Less than 2 miles from Tanger Outlets and a short 20-minute trip to Broadway at the Beach. This resort is home to the Hilton Myrtle Beach Resort, Embassy Suites Myrtle Beach, Kingston Plantation Condos, and Royale Palms. This means many opportunities to help you grow your career to the next level.

The Executive Chef is responsible for all food planning, preparation, production, and control for all food outlets and banquet
facilities, to meet Hilton's standards of quality.

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.
• Responsible for ordering product and executing banquet menus for the Embassy Suites.
• 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.
• Responsible for keeping the restaurants, outlets, and employee cafeteria flowing smoothly.
• Special projects and assignments for continuous improvement.
• Assist 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.

Qualifications:

• Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Extensive knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
• Ability to read, write, speak English to comprehend and communicate job functions.
• Ability to safely operate complex food preparation machinery.
• Ability to work in confined spaces
• Ability to supervise a large staff and accomplish goals on a timely basis.
• Ability to work in an environment with extreme temperature ranges (hot and cold).
• Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.
• Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.
• Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
• Ability to run multiple outlets and banquets simultaneously.