Hotel Executive Chef: Lead Kitchen & Menu Innovation

Hilton; Atlanta (GA); On-site; USD 75,000 - 110,000; Full time

Job summary

Hilton Atlanta Airport Hotel is seeking a seasoned kitchen leader to direct all kitchen operations, oversee outlets and banquets, and manage a high-performing team. You will drive procurement, production and presentation while ensuring safety, quality and cost controls.

The role requires strong HR management skills, budget development, and experience in a hotel environment. A focus on driving revenue through menus and efficient operations is essential.

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Advanced knowledge of food service management and people leadership.
• Knowledge of hotel operations, budgeting and quality assurance.

Responsibilities

• Direct the day-to-day operations of all kitchen areas including outlets, banquets, stewarding, and purchasing.
• Manage Human Resources in the kitchen, hiring, training, coaching and performance reviews.
• Plan and manage procurement, production, and presentation of all food in the hotel.
• Monitor sanitation and safe work environment meeting standards and regulations.
• Develop and manage the department's budget and control costs.
• Develop and implement menus to improve revenues and margins.
• Promote Accident Prevention Program to minimize liabilities.
• Comply with attendance rules and be available to work regularly.
• Perform other job-related duties as assigned.

Skills

Leadership

Communication

Time management

Education

Culinary education

Post-high school education

Job description

Hilton Atlanta Airport Hotel is seeking a seasoned kitchen leader to direct all kitchen operations, oversee outlets and banquets, and manage a high-performing team. You will drive procurement, production and presentation while ensuring safety, quality and cost controls.

The role requires strong HR management skills, budget development, and experience in a hotel environment. A focus on driving revenue through menus and efficient operations is essential.