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Executive Chef - Hilton Houston Post Oak by the Galleria - (Expired Job)
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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Discounted travel
Parental leave
401k plan
Employee Stock Purchase Program
debt-free education
Career growth opportunities
Recognition and rewards programs
Job Description
Hilton Houston Post Oak is a distinguished full-service hotel located in one of Houston's most prominent business and shopping districts. Part of the globally recognized Hilton brand, this establishment is dedicated to providing exceptional hospitality services that blend luxury with comfort and convenience. Known for its elegant design, premium amenities, and strategic location, Hilton Houston Post Oak caters to both business travelers and leisure guests, offering a refined experience that meets the highest standards of excellence. The hotel’s expansive culinary team plays a pivotal role in delivering memorable dining experiences, featuring innovative menus and impeccable service tailored to diverse clientele.... Show More
Job Requirements
- high school diploma or equivalent
- minimum of 5 years culinary experience with at least 2 years in a leadership role
- strong decision-making and organizational skills
- ability to work flexible hours including weekends and holidays
- physical stamina to manage kitchen demands
- knowledge of federal, state, and local health and safety regulations
Job Qualifications
- proven experience as an executive chef or in a similar culinary leadership role
- strong knowledge of culinary techniques and food safety regulations
- excellent leadership and team management skills
- ability to develop innovative menus based on current trends
- experience in budget management and cost control
- effective communication and guest service skills
- culinary degree or relevant certification preferred
Job Duties
- direct and oversee all culinary operations including meal production and presentation
- ensure compliance with safety and sanitation standards
- manage team member productivity and performance
- implement policies, cost controls, and profitability measures
- create and implement innovative menus in collaboration with the Director of Food and Beverage
- interact with guests to assess satisfaction and address issues
- recruit, interview, and train culinary staff
- provide supervision, professional development, scheduling, and conduct evaluations
- perform general management duties such as budgeting, reporting, and systems management
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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