What are the responsibilities and job description for the Executive Chef position at DoubleTree & Elegante Conference Center by Hilton Phoenix-Gilbert?
Company Description DoubleTree & Elegante Conference Center by Hilton Phoenix-Gilbert is a full-service hotel and conference destination located in Gilbert, AZ. The property serves business, leisure, and event guests with modern accommodations, flexible meeting space, and on-site dining. As part of the Hilton family, the hotel focuses on consistent service standards, guest satisfaction, and a welcoming environment. Team members work in a professional setting that values collaboration, reliability, and hospitality. The culinary team plays a central role in shaping the guest experience for banquets, conferences, and daily restaurant operations.
Role Description The Executive Chef is a full-time, on-site role based at DoubleTree & Elegante Conference Center by Hilton Phoenix-Gilbert in Gilbert, AZ. This role oversees all culinary operations, including menu development, food preparation, presentation standards, and quality control for the restaurant, bar, room service, and banquet functions. The Executive Chef manages kitchen staff scheduling, training, and performance, ensuring adherence to food safety, sanitation, and Hilton brand standards. Daily responsibilities include monitoring food costs and inventory, coordinating with the Food & Beverage and Events teams, and adjusting production to meet business levels. The Executive Chef also participates in planning special menus for conferences and events, supports a safe and inclusive work environment, and maintains a guest-focused approach to service.
Qualifications
- Strong culinary leadership experience in a hotel, resort, or high-volume restaurant environment, including team supervision and mentoring.
- Demonstrated skills in menu planning, recipe development, and food presentation with a focus on quality, consistency, and guest satisfaction.
- Proficiency in kitchen operations management, including inventory control, ordering, food cost management, and labor planning.
- Thorough knowledge of food safety, sanitation standards, and compliance with local health regulations and brand guidelines.
- Ability to coordinate banquet and conference catering, managing large-scale production while meeting event timelines and specifications.
- Effective communication and collaboration skills for working with front-of-house, events, and management teams.
- Proven capability to work in a fast-paced environment, prioritize tasks, and adapt to changing business needs.
- Culinary degree or formal culinary training preferred; equivalent experience in progressively responsible culinary roles considered.
- Experience with Hilton or other major hotel brands is beneficial, as well as familiarity with hotel property management and POS systems.