Lead Executive Chef | Menu Innovation & Culinary Excellence

Hilton; Anchorage (AK); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Health insurance

Paid time off

Vision insurance

employee discounts on Hilton hotel to?

Job summary

Hilton Anchorage is seeking an experienced Executive Chef to lead our kitchen operations and drive culinary excellence. You will oversee menu planning, food preparation, and guest experiences, ensuring high standards across outlets and events.

As a hands-on leader, you will train and mentor kitchen staff, manage inventory and costs, and collaborate with other departments to deliver memorable dining experiences for guests in a busy, full-service hotel.

Qualifications

• Proven experience as an Executive Chef in a high-volume establishment.
• Strong knowledge of food handling, safety, and sanitation standards.
• Excellent leadership and team management skills.
• Ability to create innovative menus that cater to diverse tastes and dietary restrictions.
• Exceptional organizational and time management abilities.
• Strong communication and interpersonal skills.

Responsibilities

• Develop and execute creative and innovative menus that meet the needs and preferences of our guests.
• Ensure the highest quality of food preparation and presentation.
• Manage food inventory and control costs to maximize profitability.
• Train, supervise, and mentor kitchen staff to maintain high standards of performance.
• Collaborate with other departments to ensure smooth operations and exceptional guest service for our outlets and meeting spaces.
• Maintain a safe and sanitary work environment in compliance with food safety regulations.
• Oversee banquet events and ensure successful execution of catering service.

Skills

Menu planning

Staff management

Food safety

Leadership

Communication

Time management

Job description

Hilton Anchorage is seeking an experienced Executive Chef to lead our kitchen operations and drive culinary excellence. You will oversee menu planning, food preparation, and guest experiences, ensuring high standards across outlets and events.

As a hands-on leader, you will train and mentor kitchen staff, manage inventory and costs, and collaborate with other departments to deliver memorable dining experiences for guests in a busy, full-service hotel.