Chef de Cuisine

DOUBLETREE BY HILTON PHOENIX MESA; Mesa (AZ); On-site; USD 70,000 - 95,000; Full time

Job summary

DoubleTree by Hilton Phoenix Mesa is seeking an experienced Chef de Cuisine to lead our busy hotel kitchen with a hands-on, banquet‑heavy approach. This is a working chef role; you will jump on the line, cook, direct the team and ensure flawless service for events.

You’ll partner with the Director of Food & Beverage to oversee day‑to‑day operations, train cooks, manage production for multiple banquets, monitor quality and food costs, and adapt quickly to changing business needs.

Qualifications

• Previous experience as a Chef de Cuisine or similar leadership role.
• Strong hands-on cooking skills.
• Hotel/resort/high-volume banquet environment experience preferred.
• Experience executing banquet functions and working from BEOs.
• Knowledge of food preparation, sanitation and kitchen organization.
• Ability to organize production for multiple events and meals.
• Experience leading and training culinary employees.
• Understanding of food cost, inventory, ordering, waste management.
• Ability to stay organized during high-volume periods.
• Flexibility to work mornings, evenings, weekends and holidays.

Responsibilities

• Work alongside the culinary team during prep and service.
• Lead the execution of banquet events ranging from small meetings to large functions.
• Read and execute Banquet Event Orders (BEOs) accurately.
• Coordinate banquet production, timing, quantities and presentation.
• Support restaurant breakfast and dinner operations as business demands.
• Ensure food is prepared consistently according to recipes, standards and presentation expectations.
• Maintain proper food quality, temperatures, sanitation and food-safety standards.
• Organize daily prep based on banquet functions, restaurant volume and anticipated business.
• Direct cooks and culinary staff throughout their shifts.
• Assist with scheduling and ensure staffing levels are appropriate for business volume.
• Monitor inventory and assist with ordering while controlling waste and overproduction.
• Maintain clean, organized walk-ins, freezers, storage areas and production spaces.
• Properly rotate, label, date and store food products.
• Help control food cost through proper purchasing, portioning, production and waste management.
• Train and develop cooks while holding the team accountable to established standards.
• Inspect banquet food before it leaves the kitchen and ensure functions are ready on time.
• Communicate effectively with Banquets, Food & Beverage leadership and other hotel departments.
• Step into any culinary station when needed.

Skills

Hands-on leadership

Banquet operations

Team management

Food cost understanding

Strong cooking skills

Kitchen organization

Staff training

Sanitation knowledge

Job description

We are seeking an experienced, hands‑on Chef de Cuisine to help lead our culinary operation. This is a working chef position in a busy, banquet‑heavy hotel kitchen. The right candidate will be comfortable jumping on the line, preparing food, executing banquet functions, directing the kitchen team, and doing whatever is necessary to ensure a successful service.

We are looking for someone who enjoys being in the kitchen and involved in the cooking , not someone who wants to manage the operation from an office.

What You'll Do

As Chef de Cuisine, you will work closely with the Director of Food & Beverage/Executive Chef to oversee the day‑to‑day culinary operation, with a strong emphasis on hands‑on production and execution.

Responsibilities include:

• Work alongside the culinary team during prep and service.
• Lead the execution of banquet events ranging from small meetings to large functions.
• Read and execute Banquet Event Orders (BEOs) accurately.
• Coordinate banquet production, timing, quantities and presentation.
• Support restaurant breakfast and dinner operations as business demands.
• Ensure food is prepared consistently according to recipes, standards and presentation expectations.
• Maintain proper food quality, temperatures, sanitation and food‑safety standards.
• Organize daily prep based on banquet functions, restaurant volume and anticipated business.
• Direct cooks and culinary staff throughout their shifts.
• Assist with scheduling and ensure staffing levels are appropriate for business volume.
• Monitor inventory and assist with ordering while controlling waste and overproduction.
• Maintain clean, organized walk‑ins, freezers, storage areas and production spaces.
• Properly rotate, label, date and store food products.
• Help control food cost through proper purchasing, portioning, production and waste management.
• Train and develop cooks while holding the team accountable to established standards.
• Inspect banquet food before it leaves the kitchen and ensure functions are ready on time.
• Communicate effectively with Banquets, Food & Beverage leadership and other hotel departments.
• Step into any culinary station when needed.

What We're Looking For

The ideal candidate has:

• Previous experience as a Chef de Cuisine, Sous Chef, Banquet Chef or similar culinary leadership position.
• Strong hands‑on cooking skills.
• Experience in a hotel, resort, convention, catering or high‑volume banquet environment strongly preferred.
• Experience executing banquet functions and working from BEOs.
• Strong knowledge of food preparation, sanitation and kitchen organization.
• The ability to organize production for multiple events and meal periods simultaneously.
• Experience leading and training culinary employees.
• Good understanding of food cost, inventory, ordering, portion control and waste management.
• The ability to remain organized and productive during high‑volume periods.
• Flexibility to work mornings, evenings, weekends and holidays based on hotel business levels.

The Person We’re Looking For

We want a chef who leads from the kitchen.

You should be comfortable picking up a knife, jumping onto a station, helping with banquet production and working alongside your cooks. At the same time, you need to be able to look ahead, organize the day's production, delegate effectively and make sure the kitchen is prepared for the next function.

Our Chef de Cuisine should understand that in a hotel kitchen, priorities can change quickly. A restaurant rush, an early banquet, a last‑minute BEO change or an unexpected increase in attendance may require the team to adjust quickly.

We need someone who can make those adjustments without sacrificing food quality, organization or professionalism.

What Success Looks Like

A successful Chef de Cuisine keeps the kitchen prepared, organized and moving. Banquets go out on time, restaurant service is supported, food quality is consistent, products are properly rotated, prep is completed before it is needed, and the culinary team knows what is expected of them.

Most importantly, this position requires someone who is willing to work alongside the team and lead by example every day.