Hands-On Chef de Cuisine: Banquet & Kitchen Leader

DOUBLETREE BY HILTON PHOENIX MESA; Mesa (AZ); On-site; USD 70,000 - 95,000; Full time

Job summary

DoubleTree by Hilton Phoenix Mesa is seeking an experienced Chef de Cuisine to lead our busy hotel kitchen with a hands-on, banquet‑heavy approach. This is a working chef role; you will jump on the line, cook, direct the team and ensure flawless service for events.

You’ll partner with the Director of Food & Beverage to oversee day‑to‑day operations, train cooks, manage production for multiple banquets, monitor quality and food costs, and adapt quickly to changing business needs.

Qualifications

• Previous experience as a Chef de Cuisine or similar leadership role.
• Strong hands-on cooking skills.
• Hotel/resort/high-volume banquet environment experience preferred.
• Experience executing banquet functions and working from BEOs.
• Knowledge of food preparation, sanitation and kitchen organization.
• Ability to organize production for multiple events and meals.
• Experience leading and training culinary employees.
• Understanding of food cost, inventory, ordering, waste management.
• Ability to stay organized during high-volume periods.
• Flexibility to work mornings, evenings, weekends and holidays.

Responsibilities

• Work alongside the culinary team during prep and service.
• Lead the execution of banquet events ranging from small meetings to large functions.
• Read and execute Banquet Event Orders (BEOs) accurately.
• Coordinate banquet production, timing, quantities and presentation.
• Support restaurant breakfast and dinner operations as business demands.
• Ensure food is prepared consistently according to recipes, standards and presentation expectations.
• Maintain proper food quality, temperatures, sanitation and food-safety standards.
• Organize daily prep based on banquet functions, restaurant volume and anticipated business.
• Direct cooks and culinary staff throughout their shifts.
• Assist with scheduling and ensure staffing levels are appropriate for business volume.
• Monitor inventory and assist with ordering while controlling waste and overproduction.
• Maintain clean, organized walk-ins, freezers, storage areas and production spaces.
• Properly rotate, label, date and store food products.
• Help control food cost through proper purchasing, portioning, production and waste management.
• Train and develop cooks while holding the team accountable to established standards.
• Inspect banquet food before it leaves the kitchen and ensure functions are ready on time.
• Communicate effectively with Banquets, Food & Beverage leadership and other hotel departments.
• Step into any culinary station when needed.

Skills

Hands-on leadership

Banquet operations

Team management

Food cost understanding

Strong cooking skills

Kitchen organization

Staff training

Sanitation knowledge

Job description

DoubleTree by Hilton Phoenix Mesa is seeking an experienced Chef de Cuisine to lead our busy hotel kitchen with a hands-on, banquet‑heavy approach. This is a working chef role; you will jump on the line, cook, direct the team and ensure flawless service for events.

You’ll partner with the Director of Food & Beverage to oversee day‑to‑day operations, train cooks, manage production for multiple banquets, monitor quality and food costs, and adapt quickly to changing business needs.