What are the responsibilities and job description for the Executive Chef position at Tailwater Lodge Altmar, Tapestry Collection by Hilton?
Tailwater Lodge Altmar, Tapstry Collection by Hiton
Set on the scenic banks of the Salmon River, Tailwater Lodge, part of the Tapestry Collection by Hilton™, offers the perfect blend of outdoor adventure and tranquil relaxation. From Orvis-endorsed fishing and shooting sports to our indoor pool, hot tub, and full-service spa, there’s something for everyone.
The Tailwater Lodge is now hiring an Executive Chef. The Executive Chef is responsible for the overall leadership, planning, and execution of all culinary operations for the restaurant and banquet/catering departments. This is a working chef position, meaning this leader is expected to be hands-on in the kitchen, actively cooking and executing service for both the restaurant line and banquet/event production. This role ensures consistent food quality, effective cost control, team leadership, and exceptional guest satisfaction across daily service, private events, and large-scale functions.
Responsibilities:
- Lead all kitchen operations for restaurant service and banquet/event production
- Maintain high standards for taste, presentation, portioning, and consistency
- Develop and execute seasonal menus for both restaurant and banquet offerings
- Monitor plating, timing, and service flow during peak periods and large events
- Manage prep timelines and staffing to meet event specs and service standards
- Ensure accurate execution of BEOs (Banquet Event Orders) and special requests
- Train, schedule, and supervise all kitchen staff (restaurant banquet teams)
- Provide hands-on coaching and enforce accountability for performance and standards
- Conduct regular training on recipes, sanitation, safe work practices, and service execution
- Promote teamwork, professionalism, and a positive kitchen culture
- Control food cost through recipe costing, portion control, and waste reduction
- Track banquet food forecasts and restaurant par levels to prevent shortages or over-ordering
- Ensure compliance with all health department regulations and company policies
- Enforce proper food handling, cleanliness, and equipment maintenance
- Conduct regular kitchen inspections and corrective action plans as needed
- Create standardized recipes and procedures to support consistency and training
- Maintain reports as required (inventory, waste logs, food cost tracking, etc.)
Qualifications:
- Proven experience as an Executive Chef or Chef de Cuisine overseeing high-volume operations
- Strong experience managing both restaurant service and banquet/events production
- Excellent leadership, organization, and time-management skills
- Knowledge of food costing, inventory management, and kitchen financial controls
- Ability to work flexible hours including nights, weekends, and holidays
- ServSafe Certification (or ability to obtain)
- Experience in hotels, resorts, or catering operations
- Strong menu development skills
Become Part of Our Team and Enjoy:
- Paid Time Off for Full-Time employees
- Paid Sick Time for all employees
- Medical, Dental, Life and Vision Insurance for Full-Time Employees
- 401K with Employer Matching
- GO Hilton Team Member Travel Rewards