COMPANY OVERVIEW

HEI views our associates as our greatest resource, and we hire and develop the best.

We have a culture of winning; we embrace change, thrive on challenge and always seek to surpass our personal bests.  Defined by our unique business platform, our environment is fast-paced, expansive and ever-evolving…yet stable, consistent, enduring. It is a high-performance culture where innovation and entrepreneurial-spirit are evident; initiative and results are rewarded.

Our people know they're "in on the ground floor" of a company with all the cornerstones of success in place: experienced leaders, steady investors, a strong track record and long-term career potential. And in turn, each of our associates thrive because HEI's distinctly advantaged infrastructure creates a supportive, educational culture as well as unlimited opportunities for personal and professional success on every level.

An engaging, high-energy environment, HEI presents a rare career opportunity: the chance to shape a powerful leader in the hospitality industry.

PROPERTY OVERVIEW

The Westin Philadelphia combines traditional elegance with modern luxury.

We are directly connected to Liberty Place, an upscale shopping center, and the Pennsylvania Convention Center is just a few blocks away.

The Westin Philadelphia blends the classic architectural details of the hotel with modern design elements to create an elegant and luxurious interior.

We have 293 guestrooms, including 17 suites, and 14,000 square feet of function space, all recently renovated.  

Our associates are part of a cohesive team dedicated to our collaborative success, such as being named Starwood's "Catering and Convention Services Team of the Year, 2006" and "HOT Team Sales of the Year, 2006”, as well as a AAA 4-Diamond Hotel.  

The Westin Minneapolis is proudly owned and operated by HEI Hotels and Resorts, who’s core investment is passionate people.

JOB DESCRIPTION

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job related duties as assigned.

Two+ years of post high school education, culinary education is desirable.
Five+ years of employment in a related position. 
Hotel experience preferred.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Command of the English language both written and verbal.