Job Description – Executive Chef

Location: DoubleTree by Hilton Orlando East – UCF Area

Position Summary

The Executive Chef is responsible for leading the culinary operations of the hotel, including all kitchen outlets, banquets, and in-room dining. This role ensures the highest standards of food quality, consistency, sanitation, and guest satisfaction, while managing costs and driving profitability. The Executive Chef will inspire, train, and develop the culinary team to deliver exceptional dining experiences aligned with the Hilton brand promise.

Key Responsibilities

Culinary Leadership

• Plan, create, and execute innovative menus for the hotel’s restaurant, banquets, and catering events.

• Maintain Hilton brand culinary standards while tailoring offerings to the Orlando/UCF guest market.

• Ensure food presentation, flavor, and consistency meet or exceed guest expectations.

Team Management

• Recruit, train, and mentor kitchen staff, promoting teamwork, engagement, and career growth.

• Create staff schedules to ensure adequate coverage while managing labor costs.

• Conduct performance reviews and provide feedback to maintain high morale and productivity.

Operational Excellence

• Oversee daily kitchen operations, ensuring compliance with health, safety, and sanitation standards.

• Monitor food inventory, purchasing, and receiving to maintain quality and control costs.

• Develop and manage kitchen budgets, food cost percentages, and waste reduction strategies.

• Partner with Food & Beverage leadership to support service excellence.

Guest Experience

• Collaborate with banquet and catering teams to design memorable dining experiences for events.

• Engage with guests when appropriate to personalize and elevate service.

• Consistently seek guest feedback and implement improvements.

Qualifications

• Minimum 5 years of progressive culinary management experience, preferably in a full-service hotel or upscale dining environment.

• Strong leadership, communication, and organizational skills.

• Proven experience managing banquets and large-scale catering.

• Culinary degree or professional chef certification preferred.

• Knowledge of food trends, cost control, and menu engineering.

• ServSafe or equivalent food safety certification.

What We Offer

• Competitive salary and performance incentives

• Hilton global travel and dining benefits

• Health, dental, vision, and retirement plan options

• Opportunities for career advancement within Hilton