Executive Chef Full Time

What will I be doing?

As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food and the development of a high-quality kitchen team. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

• Hire, train, supervise and participate in the activities of culinary staff.
• Actively communicate and listen to customers and team members, fostering a culture of collaboration and continuous improvement.
• Organize and lead culinary team meetings to ensure operational alignment.
• Monitor team performance and product quality, implementing continuous improvement initiatives.
• Create and implement menus for all outlets, incorporating current food trends and regional tastes.
• Design menus for special events and banquets aligned with client budgets and expectations
• Collaborate with the F&B Director to review and approve new selections.
• Audi food storage and inventory, ensuring consistent product quality.
• Enforce health and safety standards, maintaining cleanliness in the kitchen areas, including storage facilities.
• Assist in estimating annual food budgets in coordination with the Director of Operations
• Control food and labor costs through effective planning and operational oversight.
• Participate in local market research to stay updated on culinary trends
• Support property operations by reporting equipment needs and participating in cross-functional hotel duties, including the MOD.
• Lead and support VIP parties and special projects as assigned.

What are we looking for?

An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Previous, relevant experience in the field, with a minimum four (4) years’ experience in Leadership role.
• Strong ability to interpret and create reports, budgets and forecasts.
• Expertise in cost control, wage management, and marketing insights related to culinary operations.
• in-depth knowledge of menu development, food products and preparation techniques.
• Artistic and creative skills for menu design and event themes.
• Ability to operate food preparation machinery safely and effectively.
• Proven ability to lead a large, diverse culinary team, ensuring alignment with goals.
• Strong communication skills