The Executive Chef provides strategic and operational leadership for all culinary operations, ensuring exceptional quality, profitability, food safety, and employee development.

• Lead all kitchen operations and culinary staff through hiring, coaching, scheduling, and performance management.
• Collaborate with FB manager to recruit, interview, hire, onboard, train, coach, and develop restaurant, bar, banquet, and outlet team members.
• Create a culture focused on teamwork, accountability, and continuous improvement.
• Oversee preparation for restaurants, breakfast buffet, banquets, catering, and VIP amenities.
• Maintain recipe consistency, presentation, portion control, and quality.
• Develop seasonal menus and specials aligned with Hilton Garden Inn standards.
• Control food cost through purchasing, inventory management, waste reduction, and recipe costing.
• Monitor revenue, labor, food and beverage cost, inventory variance, payroll, and productivity.
• Analyze P&L statements and implement cost-saving initiatives while maintaining guest satisfaction.
• Work closely with vendors to maintain quality and pricing.
• Maintain HACCP documentation, sanitation standards, FIFO rotation, and health inspection readiness.
• Partner with the Food & Beverage Manager and Sales team to execute banquets, promotions, and holiday events.
• Work with FB Manager to always ensure MOD coverage.

Competencies/Skills Required:

• 3+ years of progressive executive chef experience required, with a minimum of one year supervisory/management experience.
• Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.
• Must be able to manage multiple priorities in a fast-paced environment.

Education:

• High school diploma or GED required. College degree or equivalent experience preferred
• Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.

Physical Requirements:

• Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift.
• Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance.
• Ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.

Competencies/Skills Preferred:

• Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction.
• Prefer experience with a venue of similar size, volume, and reputation for focusing on guest satisfaction.

This position offers full benefits and salary dependent on experience.