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Job Overview
Employment Type
Full-time
Compensation
Hourly
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel Discounts
Parental leave
401k plan
Employee Stock Purchase Program
Education Assistance
Career Development
recognition programs
Job Description
DoubleTree by Hilton Kansas City - Overland Park is a distinguished full-service hotel that is part of the globally recognized Hilton portfolio. Renowned for its commitment to hospitality excellence, this hotel offers guests a blend of comfort, luxury, and modern amenities tailored for both business and leisure travelers. Situated in the vibrant Kansas City area, the hotel boasts inviting accommodations, versatile event spaces, and a well-regarded culinary operation that caters to a diverse clientele including corporate groups, local events, and everyday dining patrons. With Hilton's nearly century-long legacy of innovation, quality, and superior service, the DoubleTree by Hilton Kansas City... Show More
Job Requirements
- Bachelor’s degree in Culinary Arts, Hospitality Management or related field preferred
- Minimum of 5 years experience in a culinary leadership role
- Strong understanding of food preparation and kitchen management
- Ability to lead, motivate and develop a culinary team
- Proven track record of ensuring high quality and consistent food production
- Familiarity with health and safety regulations
- Excellent organizational and multitasking skills
- Ability to work flexible hours including weekends and holidays
Job Qualifications
- Proven experience as an executive chef or in a senior culinary management role
- Strong leadership and team development skills
- Expertise in menu planning and culinary trend adaptation
- Knowledge of food safety and sanitation standards
- Excellent communication and interpersonal abilities
- Experience in budget management and cost control
- Ability to work in a fast-paced hospitality environment
Job Duties
- Direct and oversee all culinary operations including meal production, food quality, safety and sanitation compliance, team performance, policy implementation, cost control and profitability
- Create and implement new menus based on food trends and regional tastes in partnership with Director of Food and Beverage
- Interact with guests and clients to monitor satisfaction trends, evaluate issues and implement improvements
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Perform general management duties such as systems management, budgeting, reporting, department management and meeting participation
- Monitor and develop team member performance including supervision, professional development, scheduling, counseling, evaluations and recognition
- Recruit, interview and train culinary team members
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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