Executive Chef Full Time

What will I be doing?

The Executive Chef is responsible for overseeing the culinary operations of all 14 food and beverage outlets and bars within the hotel. This role demands a strategic leader who can drive innovation in menu design, maintain exceptional food quality and hygiene standards, and build a high-performing, motivated culinary team. The Executive Chef will work closely with senior leadership to align kitchen operations with business goals, ensuring consistent guest satisfaction and operational excellence:

• Lead and manage the kitchen operations across all outlets, ensuring consistency in food quality and presentation.
• Design innovative and seasonal menus that align with the brand and meet guest expectations.
• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Oversee recruitment, training, and performance management of all culinary team members.
• Develop and manage kitchen budgets, food cost control, and inventory management.
• Liaise with procurement for sourcing high-quality, cost-effective ingredients.
• Collaborate with F&B leadership to align culinary offerings with events, promotions, and market trends.
• Foster a culture of continuous improvement and operational excellence.
• Actively manage guest feedback and implement service recovery strategies.
• Maintain kitchen equipment and ensure safe working conditions for all staff.
• Mentor and coach junior chefs, supporting their career development.
• Lead sustainability and waste reduction initiatives within the culinary department.
• Support marketing efforts through participation in menu tastings, photo shoots, and promotional events.
• Coordinate closely with Engineering, Stewarding, and other support departments.
• Stay updated on culinary trends and competitor analysis to maintain market leadership.
• Provide operational support during large events and banquets as required.
• Oversee the development and execution of food training programs for F&B teams.
• Ensure succession planning and identify high-potential talent within the culinary team.

What are we looking for?

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 discipline