Management Chef: Lead Kitchens, Elevate Guest Experiences

Hilton; New York (NY); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Incredible travel perks – 110 nights/

Employee stock purchase program

Parental leave

Caregiving support

Crisis concierge

Mental health resources

Generous PTO

Health & welfare benefits

Retirement plans

Job summary

Hilton in New York seeks a Management Chef to lead daily kitchen operations, mentor staff, and deliver memorable guest experiences across outlets or banquets. You will oversee production, ensure smooth service, and drive culinary excellence with a focus on safety and compliance.

The role calls for creating seasonal menus, coordinating with Front of House, managing inventory, and fostering cross‑department collaboration to elevate every guest stay.

Qualifications

• A passion for spreading the light and warmth of Hospitality.
• Acting with Integrity and always doing the right thing.
• Inspiring others through Leadership.
• A belief that Teamwork drives the best outcomes.
• A sense of Ownership and accountability.

Responsibilities

• Lead culinary team operations: Provide hands‑on leadership and in‑the‑moment coaching to kitchen staff, with either a focus on Outlets or Banquets.
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods.
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials.
• Promote cross‑department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support: Assist with inventory management, ordering, and scheduling.
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Job description

Hilton in New York seeks a Management Chef to lead daily kitchen operations, mentor staff, and deliver memorable guest experiences across outlets or banquets. You will oversee production, ensure smooth service, and drive culinary excellence with a focus on safety and compliance.

The role calls for creating seasonal menus, coordinating with Front of House, managing inventory, and fostering cross‑department collaboration to elevate every guest stay.