Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Restaurant Chef, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Here's what you'll do during a typical day:
- Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
- Develop and execute menus: Collaborate with the Executive Chef and Food & Beverage leadership to create and refine menus, incorporating seasonal ingredients and culinary trends
- Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients
- Support financial performance: Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability
- Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience
- Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing
In addition, this role requires the following minimum qualifications:
- Bachelor’s degree in Culinary Arts, Gastronomy, Hospitality Management, or related field.
- Certification in Distintivo H, Cristal Standards, ServSafe, HACCP, or equivalent Food Safety and Hygiene certifications.
- Minimum of 5–7 years of progressive culinary experience, preferably within luxury or Upper Upscale hotel operations.
- Previous experience as a Restaurant Chef, Chef de Cuisine, Sous Chef Executive, or similar culinary leadership role.
- Proven experience leading and developing culinary teams in high-volume and luxury hospitality environments.
- Knowledge of food cost control, inventory management, menu development, and culinary operations standards.
- Experience working with luxury hospitality standards such as Forbes Travel Guide, AAA, LQA, or similar quality standards is highly desirable.
- Advanced English proficiency.
- Highly creative and detail-oriented, with strong organizational and problem-solving skills, drive culinary innovation, and deliver exceptional dining experiences in a fast-paced luxury hospitality environment.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.