Chef de Cuisine

Role Overview

Chef de Cuisine at Hilton, overseeing kitchen operations and delivering memorable culinary experiences for guests.

Role Purpose

Lead daily culinary operations while creating and executing menus that reflect hospitality excellence, financial discipline, and guest satisfaction.

Key Responsibilities

Operations & Food Production

• Oversee daily culinary operations and manage food preparation and production.
• Ensure consistency, quality, and adherence to cost controls to optimize profitability.
• Manage inventory and procurement by overseeing ordering, inventory control, and vendor relationships.
• Maintain cost efficiency while ensuring high-quality ingredients.

Menu Development & Strategy

• Develop and execute menus in collaboration with the Executive Chef and Food & Beverage leadership.
• Create and refine menus incorporating seasonal ingredients and culinary trends.

Financial Performance

• Participate in P&L reviews and manage food and labor costs.
• Implement strategies to improve operational efficiency and profitability.

Guest & Stakeholder Engagement

• Engage with guests and internal stakeholders to gather feedback.
• Support initiatives to elevate the dining experience.

Team Leadership & Development

• Supervise and support team members and monitor performance.
• Provide coaching and foster a positive and productive work environment.

Compliance & Standards

• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations.
• Ensure the highest standards of guest and team member wellbeing.

Additional Information

Hilton values Hospitality, Integrity, Leadership, Teamwork, Ownership, and focus on delivering impact in the Now.