Executive Chef

Hilton Omaha is looking for an Executive Chefto join the team! Conveniently located in Downtown Omaha, we are a block from the Charles Schwab Field, less than a mile from the Old Market Entertainment District, and a proud official Creighton University partner! Hilton Omaha features 4 food and beverage outlets, plus room service delivery and close to 40,000 sqft in banquet space. 

In this role, you will oversee the property’s culinary and stewarding operations, leading an Executive Sous Chef, an Executive Restaurant Chef, and 20 Team Members while reporting directly to the Director of Food & Beverage.

The ideal candidate will be a seasoned Executive Sous Chef or have 1–2 years of Executive Chef experience, with a passion for developing both Team Members and fellow leaders. We are seeking a creative culinarian with strong menu development skills and experience managing the financial aspects of culinary operations, including food and labor costs, budgeting, forecasting, purchasing, and inventory control. Strong communication and organizational skills, a hands-on leadership approach, and a commitment to fostering a positive work environment are essential.

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Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact. #LI-JP2

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

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing