Executive Chef

Hilton Houston Westchase; Houston (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Hilton Houston Westchase is seeking an Executive Chef to lead the kitchen operations across all hotel outlets, ensuring exceptional dining experiences. You will drive menu development, food quality, and guest satisfaction while managing staff and costs.

Responsibilities include overseeing food preparation, inventory, sanitation, and safety compliance, recruiting and mentoring culinary teams, and collaborating with management on events and strategic goals.

Qualifications

• Culinary degree or equivalent professional training.
• Two or more years managing a food and beverage, culinary or kitchen team in a hotel or similar environment.
• Current Food Manager’s certificate and TX/TABC or RVSP license as required.

Responsibilities

• Lead and inspire the culinary team to deliver high-quality, innovative cuisine.
• Design seasonal and event-specific menus aligned with guest preferences and brand standards.
• Oversee food preparation, presentation, and portion control across all hotel outlets.
• Manage kitchen budgets, food costs, and vendor relationships.
• Ensure compliance with sanitation, safety, and regulatory standards.
• Recruit, train, and evaluate kitchen staff performance.
• Collaborate with hotel management on guest satisfaction and operational goals.

Skills

Leadership

Menu design

Budget management

Education

Culinary degree or equivalent professional training

Two or more years managing a F&B/kitchen team in a hotel or similar environment

Food Manager’s certificate and TX/TABC or RVSP license

Job description

Job Title: Executive Chef

Department: Food and Beverage

Supervisor: Food and Beverage Director/General Manager

Summary

The Executive Chef is the culinary leader responsible for overseeing all kitchen operations within the hotel. This role ensures the delivery of exceptional dining experiences across all outlets, including restaurants, banquets, room service, and special events. The Executive Chef manages menu development, food quality, kitchen staff, inventory, and compliance with health and safety standards.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Lead and inspire the culinary team to deliver high-quality, innovative cuisine
• Design seasonal and event-specific menus aligned with guest preferences and brand standards
• Oversee food preparation, presentation, and portion control across all hotel outlets
• Manage kitchen budgets, food costs, and vendor relationships
• Ensure compliance with sanitation, safety, and regulatory standards
• Recruit, train, and evaluate kitchen staff performance
• Collaborate with hotel management on guest satisfaction and operational goals

Supervisory Responsibilities

This position oversees all culinary/kitchen staff employees including kitchen stewards, dishwashers, and cooks.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Culinary degree or equivalent professional training.

Two or more years managing a food and beverage, culinary or kitchen team in a hotel or similar environment with various food and beverage revenue outlets.

Certificates, Licenses, Registrations

Current Food Manager’s certificate is required. Current TABC (TX) or RVSP (LA) is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.