Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,300.00 - $82,100.00
Work Schedule
Flexible
Benefits
Go Hilton travel program
DailyPay access
Employee Stock Purchase Program
maternity and parental leave
debt-free education
flexible scheduling
Health Insurance
Mental Health Resources
Paid Time Off
401k plan
Job Description
Hilton Anatole is a prestigious AAA 4-Diamond hotel located on 45 lush acres just north of downtown Dallas, Texas. A cornerstone of the vibrant Design District, this iconic property features over 1,600 rooms and 600,000 square feet of banquet space, making it one of the premier destinations for both leisure and business travelers. Hilton Anatole offers a diverse culinary experience through its six food and beverage outlets, including three restaurants, a marketplace, poolside dining, and in-room service. The hotel is renowned for its commitment to excellence, exceptional guest service, and innovative approaches to hospitality, attracting visitors from around the globe.... Show More
Job Requirements
- High school diploma or equivalent
- Minimum five years of chef experience in high-volume culinary operations
- Proven leadership abilities
- Strong organizational and multitasking skills
- Knowledge of health and safety standards
- Ability to work flexible hours including weekends and holidays
- Physical capability to handle a fast-paced kitchen environment
Job Qualifications
- At least five years of chef experience in high-volume operations
- Background in banquets, restaurants and fine dining
- Strong leadership and team management skills
- Ability to mentor and train culinary staff
- Knowledge of food safety and sanitation regulations
- Creative menu development skills
- Excellent communication and interpersonal skills
Job Duties
- Assist the Executive Chef in directing and oversight of all culinary operations
- Monitor and ensure compliance with safety and sanitation standards
- Interact with guests and clients to assess satisfaction and address issues
- Assist in creating and implementing menu selections for banquets and events
- Develop and monitor team member performance including training and evaluations
- Implement policies and procedures to enhance productivity and profitability
- Manage food quality, presentation, and cost controls
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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