Executive Chef — Banquet & Culinary Leader

Hilton; Orlando (FL); On-site; USD 70,000 - 90,000; Full time

Job summary

Hilton Orlando International Drive is seeking a Chef to lead the property's culinary operations, reporting to the Hotel Manager and supervising a 10-person team. The ideal candidate will have at least two years of senior culinary leadership experience, preferably overseeing outlet operations within a banquet-focused hotel environment.

You will manage daily kitchen operations, drive culinary excellence, and develop menus while controlling costs and ensuring safety and quality.

Qualifications

• Two years of senior culinary leadership experience, ideally overseeing outlet operations within a banquet-focused hotel environment.
• Hands-on leader with excellent communication and organizational skills.
• Proven ability to develop high-performing teams while fostering a positive workplace culture.

Responsibilities

• Lead daily kitchen operations: Oversee meal preparation, food quality, and presentation while maintaining a well‑run kitchen
• Drive culinary excellence: Select high-quality ingredients, uphold presentation standards, and ensure consistency in execution of dishes
• Enhance menu offerings: Create and implement new dishes and seasonal menus to elevate the dining experience
• Contribute to financial success: Control costs, monitor budgets, and optimize profitability through efficient production planning
• Ensure operational efficiency: Manage kitchen systems, reporting, and departmental coordination to streamline daily operations
• 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

Job description

Hilton Orlando International Drive is seeking a Chef to lead the property's culinary operations, reporting to the Hotel Manager and supervising a 10-person team. The ideal candidate will have at least two years of senior culinary leadership experience, preferably overseeing outlet operations within a banquet-focused hotel environment.

You will manage daily kitchen operations, drive culinary excellence, and develop menus while controlling costs and ensuring safety and quality.