Executive Chef & Beverage

At Embassy Suites by Hilton, we’re more than just a hotel—we’re a community dedicated to excellence in hospitality and growth. As our Executive Chef & Beverage leader, you’ll play a pivotal role in crafting memorable dining experiences for our guests. You’ll oversee both kitchen and front-of-house operations, ensuring every detail is executed with precision and passion. We’re looking for someone with a deep passion for food and beverage who can inspire a team toward innovation and enthusiasm. Your leadership will drive our culinary vision, creating an environment where creativity thrives and standards are exceeded. Join us, and you'll find a workplace where your contributions are valued, and opportunities for personal and professional growth are abundant. If you're eager to be part of a team that celebrates success and supports one another, Hilton is the place for you. Compensation: $70,000 - $73,000 yearly Qualifications Experience in leading a culinary team, inspiring creativity, and fostering a collaborative environment.Proven track record of developing and executing innovative menus that align with brand standards and guest expectations.Ability to manage kitchen operations efficiently, ensuring compliance with health and safety regulations.Strong collaboration skills to work seamlessly with front-of-house teams, enhancing the overall guest experience.Experience in developing and implementing training programs that promote team growth and skill enhancement.Proficiency in inventory management and cost control to maintain profitability without compromising quality.Ability to build and maintain relationships with local suppliers to source fresh, high-quality ingredients consistently. Responsibilities Lead and inspire our culinary team to deliver exceptional dining experiences that delight our guests.Oversee the creation and execution of innovative menus that reflect our brand's commitment to quality and creativity.Manage kitchen operations, ensuring efficiency, safety, and adherence to health regulations.Collaborate with the front-of-house team to ensure seamless service and a cohesive guest experience.Develop and implement training programs to enhance team skills and foster professional growth.Monitor inventory levels and control costs to maximize profitability without compromising quality.Cultivate relationships with local suppliers to source fresh, high-quality ingredients that elevate our offerings.