Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,100.00 - $95,200.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Employee assistance program
401K Matching
employee discount
Paid Time Off
Job Description
DoubleTree Raleigh is a prestigious hotel renowned for providing exceptional hospitality experiences that combine comfort, style, and impeccable service. Part of the HM Alpha Hotels & Resorts family, this establishment prides itself on creating memorable guest moments through dedicated staff and world-class amenities. DoubleTree Raleigh is committed to excellence in every area, from accommodations to dining, and this commitment is reflected in their culinary offerings designed to delight guests at every turn. The hotel supports a culture of mutual respect, equal opportunity, and continuous improvement, fostering a workplace environment where creativity and professionalism thrive.
The Executive Chef at DoubleTree R... Show More
The Executive Chef at DoubleTree R... Show More
Job Requirements
- Successful completion of a background check prior to employment
- A minimum of 8 years of culinary experience including at least 2 years in an Executive Sous Chef or Sous Chef role and at least 2 years in a supervisory kitchen leadership position
- Minimum 1 year of lead line cook experience
- Valid and current Food Safety Certification such as ServSafe or local equivalent
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- High school diploma or GED or 2-year degree in Culinary Arts Hospitality Management or related field
- Proficient in industry-standard hospitality software including MICROS POS Oracle systems and BirchStreet
- Experienced in using Microsoft Office Suite Excel Outlook Word
- Familiarity with payroll and labor platforms such as Paychex
Job Qualifications
- A minimum of 8 years of culinary experience including at least 2 years in an Executive Sous Chef or Sous Chef role and at least 2 years in a supervisory kitchen leadership position
- Minimum 1 year of lead line cook experience
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- Equivalent combinations of relevant education and experience will be considered
- High school diploma or GED with at least 6 years of culinary or F&B leadership experience or 2-year degree in Culinary Arts Hospitality Management or a related field plus 4 years of relevant professional experience
- Valid and current Food Safety Certification such as ServSafe or local equivalent
- Graduate of an accredited culinary institution with certification in professional culinary arts or equivalent formal training
- Proficient in industry-standard hospitality software including MICROS POS Oracle hospitality systems and BirchStreet for procurement and cost control
- Experienced in using Microsoft Office Suite including Excel Outlook Word for inventory management scheduling budgeting and communication at an executive level
- Familiarity with payroll and labor platforms such as Paychex
Job Duties
- Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
- Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
- Oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
- Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
- Partner with the GM AGM Director of Food & Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
- Implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
- Requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
- Monitor and control departmental expenses including food cost supply usage uniform inventory and equipment maintenance while optimizing profit margins
- Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations
- Promote and enforce all safety standards and sanitation protocols including brand-specific codes and regulatory compliance ensuring team awareness and adherence
- Communicate and champion the importance of safety conducting regular reviews of procedures and monitoring compliance in all kitchen areas
- Contribute to overall revenue and profitability through efficient operations thoughtful cost control and guest-driven culinary execution
- Other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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