Executive Chef: High-Volume Banquets & Hotel Dining

Hilton; Anchorage (AK); On-site; USD 90,000 - 120,000; Full time

Job summary

Hilton Anchorage is seeking an Executive Chef to lead all culinary operations across restaurant, banquets, catering, room service, crew meals and employee dining. You will ensure top food quality, sanitation, cost control and a guest-focused experience.

You will manage a diverse culinary team, oversee menu development for multiple service outlets, and partner with hotel leadership to drive financial performance and guest satisfaction.

Qualifications

• Experience leading a culinary team in a full-service hotel.
• Proven banquet and high-volume kitchen leadership.
• Knowledge of food safety, inventory management, purchasing and cost control.
• Ability to lead a diverse team in a fast-paced environment.
• Food Protection Manager certification required or to be obtained after hire.
• Availability to work mornings, evenings, weekends and holidays.

Responsibilities

• Lead, train, schedule and motivate the culinary team.
• Oversee daily kitchen operations, food prep, presentation and service.
• Develop menus for restaurant, banquets, catering, and events.
• Maintain Hilton brand standards and consistent food quality.
• Monitor food and labor costs, purchasing, inventory and waste control.
• Collaborate with F&B, Banquets, Sales and hotel leadership.

Skills

Culinary leadership

Banquet and high-volume kitchen

Food safety & sanitation

Cost control & inventory

Team leadership & coaching

Operational planning & scheduling

Job description

Hilton Anchorage is seeking an Executive Chef to lead all culinary operations across restaurant, banquets, catering, room service, crew meals and employee dining. You will ensure top food quality, sanitation, cost control and a guest-focused experience.

You will manage a diverse culinary team, oversee menu development for multiple service outlets, and partner with hotel leadership to drive financial performance and guest satisfaction.