Executive Chef

Hilton Dallas/Southlake Town Square; Southlake (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading hotel in Southlake is seeking a Culinary Lead to inspire creativity and ensure high-quality guest experiences. Responsibilities include developing innovative menus, managing kitchen operations, and mentoring staff. Dream candidates will possess strong leadership and financial planning skills, along with the ability to thrive in a fast-paced environment.

Benefits

401(k)

Dental, Health, Vision insurance

Disability and Life insurance

Employee assistance programs

Paid time off

Room and Employee Food & Beverage discounts

Qualifications

• Experience in high-volume catering with top hotel brands.
• Strong managerial skills to support team growth.
• Proficient in computer skills.

Responsibilities

• Lead the culinary team and oversee all kitchen operations.
• Develop and implement creative menus focusing on seasonal ingredients.
• Maintain food safety and quality standards.
• Recruit and develop kitchen staff for optimal performance.

Skills

Leadership

Creativity

Financial Planning

Customer Service

Job description

The Hilton Southlake Town Square is proud to be one of Hilton's most prestigious properties in North America, consistently ranking in the top 10% for guest service and overall cleanliness. As a Connie Award-winning hotel, we offer 248 beautifully appointed guest rooms and over 28,000 square feet of flexible meeting space, all overlooking the vibrant Southlake Town Square.

At Hilton Southlake, we also take care of our team. Enjoy employee discounts at Hilton Hotels & Resorts, a Quarterly Team Member Celebration, and our Employee of the Quarter Program. Plus, we offer complimentary meals and a fun, supportive work environment.

Join us and be a part of something truly special!

Job Summary

Lead the Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering, focusing on driving revenues using local and seasonal ingredients when appropriate. Create thoughtful presentations showcasing foods. Develop and mentor the kitchen team, oversee all kitchen operations including procurement, production, preparation, and presentation. Develop recipes and cost controls, plating specifications, line checks, production schedules, and cleaning duties for the hotel in a safe and sanitary environment that conforms to all standards and regulations and achieves profitable, competitive, and high-quality products.

Essential Job Functions

This description summarizes primary responsibilities and qualifications. The hotel operates 24/7, so operational demands may require shifts at different days and times.

1. Consistently offer professional, engaging, and friendly service.
2. Oversee daily operations of the Kitchen department, including Banquets, Outlets, In-Room Dining, Staff Cafeteria, and Stewarding.
3. Responsible for executing the hotel's Strategic Plan related to culinary areas.
4. Model our service promises and ensure all departments focus on delivering our service essentials.
5. Develop and prepare menus suitable for each culinary area, balancing creativity and guest requests with excellent presentation and food quality.
6. Maintain food and beverage standards using standardized recipes and safe handling practices.
7. Optimize profitability through inventory management, food cost controls, promotional initiatives, and regular assessment of food quality versus perceived value.
8. Use Driftwoods labor management tools to set and monitor staffing levels and productivity targets, balancing service quality and profitability.
9. Prepare weekly schedules, maximize productivity, and support colleagues as needed.
10. Proactively recruit to maintain staffing levels.
11. Ensure timely performance management and colleague development.
12. Participate in the development and implementation of kitchen and restaurant capital projects.
13. Attend weekly operational meetings, including Banquet Event reviews.
14. Ensure compliance with operational controls and seek continuous performance improvements.
15. Oversee menu creation for the staff restaurant to ensure high-quality internal service.
16. Promote teamwork within the Kitchen and maintain strong relationships with supporting departments.
17. Participate in media and community events to showcase our food and promote the hotel.
18. Ensure compliance with hygiene, security, health, and safety laws and standards.
19. Respond personally to food-related feedback and produce proper reports.
20. Maintain kitchen equipment in good working order and ensure proper maintenance.
21. Participate actively in departmental and hotel meetings, including committees.

Knowledge, Skills & Abilities

• Experience in high-volume catering with top hotel brands and fine dining.
• Strong leadership and managerial skills supporting team growth, interdepartmental cooperation, and customer service excellence.
• Knowledge of current culinary trends and ongoing professional development.
• Highly creative with strong service skills and ability to energize diverse culinary teams.
• Financial planning skills with the ability to analyze data, trends, and implement improvement strategies.
• Supportive of Driftwood corporate programs.
• Comfortable with media promotional venues.
• Proficient in computer skills.

Physical Demands

• Ability to stand, walk, or sit for an eight-hour shift.
• Frequent twisting, bending, reaching, standing, and walking.
• Frequent talking, hearing, seeing, and smiling.

Benefits

• 401(k)
• Dental, Health, Vision insurance
• Disability and Life insurance
• Employee assistance and flexible spending programs
• Paid time off
• Room and Employee Food & Beverage discounts

EEO: Driftwood Hospitality Management is committed to diversity and inclusion. We are an equal opportunity employer. Qualified applicants will receive consideration regardless of race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, veteran status, or other protected status.

Source: Driftwood Hospitality