Executive Chef - The Nautilus, Curio Collection by Hilton

You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef , you’re not just responsible for the overall vision, strategy, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities
Here’s what you’ll do during a typical day:

- Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability

- Enhance menu offerings: Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes

- Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience

- Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals

- Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations

- Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs

- Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

Qualifications
- High School Diploma or equivalent

- 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards

- Work experience in a similar capacity with international chain hotels