Executive Chef

Durham, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Disability insurance

Life insurance

Employee assistance program

401K Matching

Employee Discount Program

Paid vacation

Paid sick leave

free employee parking

Team member meal discount

Hilton team member travel discounts

Job Description

This position is for an Executive Chef at a prestigious full-service, premium hotel known for its commitment to culinary excellence and exceptional hospitality. The hotel prides itself on delivering memorable guest experiences through its diverse dining outlets, banquet and catering events, activations, and in-room dining services. As a premier hospitality environment, the establishment emphasizes quality, innovation, and a passion for exceptional food, all underpinned by high safety and sanitation standards.

The Executive Chef role is central to the hotel's culinary operations, serving as both a creative visionary and operational leader. This position is responsible for executing safe and deli... Show More

Job Requirements

Punctuality is a must
Minimum of 8 years of culinary experience
Minimum of 2 years in an Exec Sous Chef or Sous Chef role
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
Valid and current Food Safety Certification
High school diploma or GED or equivalent
Experience in high-end full service premium hotels preferred

Job Qualifications

Minimum of 8 years of culinary experience including at least 2 years in an Exec Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
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
Valid and current Food Safety Certification such as ServSafe or local equivalent
High school diploma or GED with at least 6 years of culinary or food and beverage leadership experience or 2-year degree in Culinary Arts Hospitality Management or related field from an accredited institution plus 4 years of relevant professional experience
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 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 Criteria

Experience

Expert Level (7+ years)

Job Location

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