Executive Chef

Join us as Executive Chef in the first full-service hotel in Sioux Falls - Canopy by Hilton Sioux Falls Downtown! Overlooking the river, we're in the Steel District next to historic Falls Park and Levitt Outdoor Amphitheater. Our hotel features 21,865 sq. ft. of event space, a delectable Italian restaurant with patio, and a specialty coffee bar.  

 In this role, you will oversee the Culinary and Stewarding departments, directly reporting to Director of Food and Beverage.

The ideal candidate will have at least two years of Executive Sous Chef experience. We are seeking a hands-on leader with strong culinary knowledge, excellent communication and organizational skills, and a proven ability to develop high-performing teams while fostering a positive workplace culture.

Want to learn more? Hotel Website

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.

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 #LI-JP2