Executive Chef – Hotel Culinary Operations

About the role

As the Executive Chef for a Hilton hotel, you will lead all culinary operations, ensuring every guest experiences memorable dining. You will shape menus, manage kitchen performance, and uphold the highest standards of hospitality.

Key responsibilities

• Oversee preparation and production of all hotel meals, maintaining quality, presentation, and cost control.
• Partner with the Food & Beverage Director to create new menus and items aligned with trends and regional tastes.
• Engage with guests to assess satisfaction, address concerns, and continuously improve the dining experience.
• Manage budget, forecasting, and financial reporting to meet profitability targets.
• Streamline kitchen systems, processes, and workflows for efficient operations.
• Develop and retain a high‑performing culinary team through performance management and professional development.
• Ensure compliance with health, safety, sanitation, and alcohol regulations.

Required profile

• Passion for delivering exceptional hospitality.
• Integrity and commitment to doing the right thing.
• Strong leadership and ability to inspire teams.
• Team‑oriented mindset that drives collaborative outcomes.
• Ownership, accountability, and a sense of urgency.

Required skills

• Menu development and innovation.
• Budget management and cost control.
• Food safety and sanitation compliance.
• Kitchen operations management.