Executive Chef: Lead Seasonal Menus & Hotel Kitchen

Hilton; Houston (TX); On-site; USD 90,000 - 120,000; Full time

Job summary

Hilton is seeking an Executive Chef to lead the culinary team in the Food and Beverage department of our Houston hotel. You will oversee menu development, quality, and operations across all outlets, banquets, room service and events.

You will manage budgets, food costs, vendor relationships, and ensure adherence to health, safety, and brand standards while mentoring staff and collaborating with hotel management to elevate guest satisfaction.

Qualifications

• Culinary degree or equivalent professional training.
• Two+ years managing a food and beverage kitchen team in a hotel or similar environment.
• Current Food Manager’s certificate and TX TABC or RVSP certification.

Responsibilities

• Lead and inspire the culinary team to deliver high-quality, innovative cuisine
• Design seasonal 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 sanitation, safety, and regulatory standards
• Recruit, train, and evaluate kitchen staff
• Collaborate with hotel management on guest satisfaction and operational goals

Skills

Leadership

Menu design

Budget management

Food safety

Staff training

Cross-functional collaboration

Education

Culinary degree

Job description

Hilton is seeking an Executive Chef to lead the culinary team in the Food and Beverage department of our Houston hotel. You will oversee menu development, quality, and operations across all outlets, banquets, room service and events.

You will manage budgets, food costs, vendor relationships, and ensure adherence to health, safety, and brand standards while mentoring staff and collaborating with hotel management to elevate guest satisfaction.