Chef de Cuisine

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

• Culinary expertise and proficiency in a variety of cooking techniques, cuisines, and styles.
• Leadership and team management skills, with the ability to motivate and inspire kitchen staff to perform at their best.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with other departments and stakeholders.
• Attention to detail and a commitment to delivering exceptional culinary experiences that exceed guest expectations.

Here's what you'll do during a typical day:

 ESSENTIAL FUNCTIONS

• In this pivotal role, you will collaborate closely with management to develop and execute culinary concepts that reflect our brand identity and meet the evolving tastes and preferences of our guests
• Lead the creation and execution of innovative and seasonally inspired menus that reflect the culinary vision of the establishment and meet the expectations of guests.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring quality, consistency, and adherence to food safety standards.
• Supervise and coordinate the work of kitchen staff, providing guidance, training, and feedback to ensure efficient workflow and high-quality output.
• Maintain strict quality control standards for ingredients and finished dishes, conducting regular inspections and tastings to ensure compliance with culinary standards.
• Manage inventory levels, monitor food costs, and optimize ingredient usage to minimize waste and maximize profitability.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company..

• Collaborate with management and culinary team members to plan and develop menus, specials, and promotions that align with the culinary concept and meet customer preferences.

  Ensure that kitchen equipment is properly maintained and serviced, coordinating repairs and replacements as needed to minimize downtime.