Executive Chef – Outlet Operation (Pre-Opening) Waldorf Astoria

EOE/AA/Disabled/Veterans

With thousands of hotels in over 100 countries and territories Hilton offers countless opportunities to delight. From an open door to a warm welcome and an exceptional experience we are committed to delivering memorable stays to millions of travellers each year. Our portfolio includes iconic brands such as Waldorf Astoria LXR Conrad Canopy Curio Collection Hilton Hotels & Resorts DoubleTree Hilton Garden Inn Hampton and more.

If you appreciate the impact exceptional cuisine can have on the guest experience you may be just the person we are seeking to join us as part of the Hilton familywhere we never forget the reason we are here: to delight our guests our Team Members and our owners alike.

Are you ready to lead a dynamic multi-outlet culinary operation where innovation artistry and precision meet world-class excellence

We are seeking a highly skilled and inspiring Executive Chef ideally with a strong Michelin-star restaurant background to oversee three distinct dining venues: a refined fine dining restaurant a vibrant casual dining outlet and a high-energy bar operation. Your experience in Michelin-recognized or award-winning kitchens will be essential in shaping exceptional culinary identity refining operational standards and ensuring outstanding guest experiences across all outlets.

In this pivotal leadership role you will define the culinary direction for each outlet guide and mentor a high-performing kitchen team and lead the execution of unforgettable dining experiences. Reporting directly to the Director of Culinary you will uphold a culture of excellence creativity discipline and uncompromising quality.

If you are passionate about delivering extraordinary culinary journeys leading with purpose and elevating every plate we invite you to bring your expertise and vision to our team.

What will I be doing

As the Executive Chef Outlet Operation you will be responsible for the following tasks to the highest standards:

Culinary Leadership & Operational Excellence

Oversee daily culinary operations across all three outlets ensuring consistency efficiency and strict adherence to Hilton and brand standards.

Menu Development & Innovation

Create and refine menus tailored to each outlets concept incorporating Michelin-level techniques premium ingredients and elevated presentation.

Team Management & Development

Recruit train and inspire a diverse and talented culinary team cultivating a culture rooted in craftsmanship accountability and continuous improvement.

Quality & Consistency Assurance

Ensure exceptional food quality flavor profiles and plating standards across all venues. Implement rigorous quality control and tasting protocols.

Financial Management

Oversee budgeting food cost control inventory systems vendor relations and procurement. Drive profitability while sustaining world-class quality.

Cross-Functional Collaboration

Work closely with the Director of Culinary food & beverage managers service teams and hotel leadership to ensure seamless coordination and guest satisfaction.

Brand & Concept Stewardship

Maintain the identity and culinary integrity of each outlet ensuring consistent execution aligned with brand expectations and Michelin-level dining standards.

Standards Compliance & Safety

Ensure full compliance with hygiene sanitation and HACCP standards. Uphold a safe organized and efficient kitchen environment.

Guest Interaction & Experience Enhancement

Engage with guests when appropriate respond to feedback and integrate guest insights into continuous improvements in the culinary offering.

Pre-Opening Planning & Execution

Lead all culinary pre-opening activities from kitchen layout and equipment planning to menu trials team onboarding SOP creation and operational readiness.

What are we looking for
An Executive Chef serving Hilton Brands must demonstrate excellence leadership and an unwavering commitment to quality. To be successful in this role you should possess the following:

• Degree in Culinary Arts Hospitality or equivalent professional experience.
• Proven experience as an Executive Chef Senior Sous Chef or Head Chef in Michelin-starred restaurants or luxury hotels with award-winning culinary programs consistently delivering world-class standards.
• Strong background in fine dining and contemporary international cuisine with the ability to conceptualize diverse menus for multiple outlets.
• Deep understanding of Michelin-level techniques ingredient sourcing culinary finesse and artistic presentation.
• Prior experience in hotel pre-openings or launching new dining concepts is a significant asset.
• Exceptional leadership skills with the ability to inspire mentor and manage diverse culinary teams.
• Excellent interpersonal organizational and communication skills with proven ability to collaborate across departments.
• Expertise in menu engineering food costing inventory systems and comprehensive P&L management.
• Strong knowledge of food safety regulations; HACCP certification or equivalent is essential.
• Fluency in English is required; additional languages are an advantage.

What will it be like to work for Hilton

Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered travellers the finest in accommodations service amenities and value.

Our visionto fill the earth with the light and warmth of hospitalityunites us as a team dedicated to creating remarkable experiences every day. And our exceptional Team Members are at the heart of everything we do.