Chef de Cuisine - Lead High-Volume Menus & Team

Hilton; Anaheim (CA); On-site; USD 95,000 - 110,000; Full time

Benefits offered by this job

Incredible travel perks

Ownership in Hilton ESPP

Paid parental leave

Personalized caregiving support

Crisis concierge

Mental health resources

Generous PTO

Health & welfare benefits

Retirement plans

Job summary

Hilton in Anaheim is seeking a Chef de Cuisine to oversee daily culinary operations, develop and refine menus, and drive cost controls for profitability.

The ideal candidate has union management experience, 3 meals per day operation oversight, and a strong high-volume background, with 1 year in Chef de Cuisine or 2–3 years as Senior Sous Chef, plus menu costing and rollout experience.

Qualifications

• Union management experience
• Experience overseeing 3 meal a day culinary operation
• High volume experience
• 1 year of Chef de Cuisine experience, or 2-3 years of Senior Sous Chef experience
• Previous experience in menu creation, costing, and rollouts

Responsibilities

• Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
• Develop and execute menus with Executive Chef and Food & Beverage leadership
• Manage inventory and procurement, overseeing ordering and vendor relationships
• Support financial performance: Participate in P&L reviews, manage food and labor costs
• Enhance guest experiences by engaging with guests and internal stakeholders
• Inspire and develop the team, supervise and coach staff
• Uphold regulatory standards for health, safety, sanitation, and alcohol awareness

Skills

Union management

High volume experience

Menu costing

Menu rollouts

Kitchen leadership

Job description

Hilton in Anaheim is seeking a Chef de Cuisine to oversee daily culinary operations, develop and refine menus, and drive cost controls for profitability.

The ideal candidate has union management experience, 3 meals per day operation oversight, and a strong high-volume background, with 1 year in Chef de Cuisine or 2–3 years as Senior Sous Chef, plus menu costing and rollout experience.