Chef

Company Description DoubleTree & Elegante Conference Center by Hilton Phoenix-Gilbert is a hospitality destination offering comfortable accommodations, full-service dining, and modern event spaces. Located in Gilbert, AZ, the property serves business, conference, and leisure guests with a focus on consistent quality and service. As part of the Hilton family of brands, team members benefit from established standards, training, and opportunities for growth. The culinary team plays a key role in delivering memorable guest experiences through restaurant service, banquets, and special events.

Role Description This is a full-time, on-site Chef role based at DoubleTree & Elegante Conference Center by Hilton Phoenix-Gilbert in Gilbert, AZ. The Chef oversees daily kitchen operations, including planning and preparing menu items for the restaurant, banquets, and events, while ensuring food quality, presentation, and consistency. Responsibilities include supervising kitchen staff, coordinating prep and line work, managing inventory and ordering, and maintaining food safety and sanitation standards. The role involves collaborating with management on menu development, cost control, and special event offerings, as well as training and coaching team members to support a positive, efficient work environment. The Chef is expected to maintain high standards of guest satisfaction, respond to special dietary needs, and support smooth service during peak periods.

Qualifications

• Demonstrated culinary skills in a hotel, resort, or high-volume restaurant environment, including experience with hot line, cold prep, and banquet production.
• Knowledge of food safety, sanitation, and HACCP principles, with the ability to enforce health and safety regulations consistently.
• Experience in menu planning, recipe development, and basic food costing to support quality and profitability.
• Strong leadership and team management abilities, including training, scheduling, and supporting a respectful, inclusive kitchen culture.
• Effective communication and collaboration skills to work with front-of-house, banquet, and management teams.
• Ability to manage time and multiple priorities, maintain composure under pressure, and deliver consistent results during busy service periods.
• Flexibility to work a variety of shifts, including early mornings, evenings, weekends, and holidays, based on business needs.
• Formal culinary education or equivalent professional experience; ServSafe or similar food handler/manager certification preferred.
• Experience with hotel or conference center operations, including catering and large-scale events, is a plus.