Executive Chef-DoubleTree by Hilton Orlando East UCF Area
Executive Chef-DoubleTree by Hilton Orlando East UCF Area
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Job Description Executive Chef
Location: DoubleTree by Hilton Orlando East UCF Area
Position Summary
The Executive Chef is responsible for leading the culinary operations of the hotel including all kitchen outlets banquets and in-room dining. This role ensures the highest standards of food quality consistency sanitation and guest satisfaction while managing costs and driving profitability. The Executive Chef will inspire train and develop the culinary team to deliver exceptional dining experiences aligned with the Hilton brand promise.
Key Responsibilities
Culinary Leadership
Plan create and execute innovative menus for the hotels restaurant banquets and catering events.
Maintain Hilton brand culinary standards while tailoring offerings to the Orlando/UCF guest market.
Ensure food presentation flavor and consistency meet or exceed guest expectations.
Team Management
Recruit train and mentor kitchen staff promoting teamwork engagement and career growth.
Create staff schedules to ensure adequate coverage while managing labor costs.
Conduct performance reviews and provide feedback to maintain high morale and productivity.
Operational Excellence
Oversee daily kitchen operations ensuring compliance with health safety and sanitation standards.
Monitor food inventory purchasing and receiving to maintain quality and control costs.
Develop and manage kitchen budgets food cost percentages and waste reduction strategies.
Partner with Food & Beverage leadership to support service excellence.
Guest Experience
Collaborate with banquet and catering teams to design memorable dining experiences for events.
Engage with guests when appropriate to personalize and elevate service.
Consistently seek guest feedback and implement improvements.
Qualifications
Minimum 5 years of progressive culinary management experience preferably in a full-service hotel or upscale dining environment.
Strong leadership communication and organizational skills.
Proven experience managing banquets and large-scale catering.
Culinary degree or professional chef certification preferred.
Knowledge of food trends cost control and menu engineering.
ServSafe or equivalent food safety certification.
What We Offer
Competitive salary and performance incentives
Hilton global travel and dining benefits
Health dental vision and retirement plan options
Opportunities for career advancement within Hilton
Employment Type
Full-Time
