Hilton Marietta - Executive Chef

Mr C. Hotels; Marietta (GA); On-site; USD 60,000 - 90,000; Full time

Job summary

Hilton Atlanta/Marietta Hotel & Conference Center is seeking an Executive Chef to lead kitchen operations for restaurant and banquet services in Marietta, GA. You will supervise and train kitchen staff, design menus, and ensure quality, sanitation, and cost control across all culinary activities.

The role requires a minimum of 3 years as Executive Chef, strong knowledge of food handling regulations, and a proactive, team-focused mindset.

Qualifications

• Minimum 3 years' experience as Executive Chef
• Knowledge of federal, state and local food handling regulations
• High work ethic and self-initiative
• Ability to work nights, weekends and holidays as needed

Responsibilities

• Supervise, guide and train kitchen staff to ensure quality food production for restaurants and banquets
• Schedule, evaluate and direct kitchen personnel including sanitation and cafeteria staff
• Ensure inventory of supplies and materials needed for staff
• Set and review performance standards in food prep, purchasing and production
• Monitor sanitation and organization in food and beverage areas
• Manage costs related to food, labor and related expenses

Skills

Kitchen management

Menu design

Recipe creation

Regulatory compliance

Team leadership

Sanitation standards

Job description

Hilton Atlanta/Marietta Hotel & Conference Center's grand structure and idyllic location warmly welcome Guests traveling for business and leisure. Stay at this hotel in Marietta, GA, and be near hiking, mountain trails and the on-site City Club Marietta Golf Course. Business Guests will appreciate the convenience of the flexible Atlanta conference space while families can experience the many amenities accompanied by lush views.

Job Description

What you will be doing

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
• Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.

Requirements

What we are looking for

• Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation.
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• High work ethic and self-initiative
• May be required to work varying schedules to include nights, weekends, and holidays
  Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

Status

Full-time

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