Executive Chef & F&B Operations Leader

Hilton Garden Inn Austin University Capitol District; Austin (TX); On-site; USD 65,000 - 95,000; Full time

Job summary

Hilton Garden Inn Austin University Capitol District seeks an experienced Chef & B to lead the food and beverage operations, including the kitchen, ensuring quality, timely service and profitability across outlets. You will supervise F&B staff, manage menus and costs, maintain safety and sanitation standards, and partner with hotel leadership to drive guest satisfaction.

The role requires hands-on leadership, strong culinary skills, and ability to develop Sous Chefs into leaders;

Qualifications

• Minimum 3 years' experience as Sous Chef or Executive Chef with menu design experience.
• Knowledge of federal/state/local food handling and liquor regulations.
• Strong business communication and presentation skills, both verbal and written.
• Proven leadership experience and ability to develop staff.
• Proficiency with Microsoft Office applications.

Responsibilities

• Oversee total F&B operations including kitchen, purchasing, production and quality.
• Hire, train and develop F&B staff; ensure quality, service and sanitation.
• Schedule and direct all F&B personnel and enforce standards.
• Manage inventory, cost controls and food cost targets.
• Coordinate with hotel leadership and management for profitability and guest satisfaction.
• Create menus, specials and promotions; monitor staffing levels across outlets.
• Ensure OSHA and food safety compliance and maintain cleanliness.

Skills

Menu design

Leadership

Food cost management

Regulatory knowledge

Microsoft Office

Team development

Tools

Microsoft Suite

Job description

Hilton Garden Inn Austin University Capitol District seeks an experienced Chef & B to lead the food and beverage operations, including the kitchen, ensuring quality, timely service and profitability across outlets. You will supervise F&B staff, manage menus and costs, maintain safety and sanitation standards, and partner with hotel leadership to drive guest satisfaction.

The role requires hands-on leadership, strong culinary skills, and ability to develop Sous Chefs into leaders;