Executive Chef-DoubleTree by Hilton Orlando East - UCF Area

Plan, create, and execute innovative menus for the hotel’s restaurant, banquets, and catering events.

Maintain Hilton brand culinary standards while tailoring offerings to the Orlando/UCF guest market.

Ensure food presentation, flavor, and consistency meet or exceed guest expectations.

Recruit, train, and mentor kitchen staff, promoting teamwork, engagement, and career growth.

Create staff schedules to ensure adequate coverage while managing labor costs.

Conduct performance reviews and provide feedback to maintain high morale and productivity.

Oversee daily kitchen operations, ensuring compliance with health, safety, and sanitation standards.

Monitor food inventory, purchasing, and receiving to maintain quality and control costs.

Develop and manage kitchen budgets, food cost percentages, and waste reduction strategies.

Partner with Food & Beverage leadership to support service excellence.

Collaborate with banquet and catering teams to design memorable dining experiences for events.

Engage with guests when appropriate to personalize and elevate service.

Consistently seek guest feedback and implement improvements.

Minimum 5 years of progressive culinary management experience, preferably in a full-service hotel or upscale dining environment.

Strong leadership, communication, and organizational skills.

Proven experience managing banquets and large-scale catering.

Culinary degree or professional chef certification preferred.

Knowledge of food trends, cost control, and menu engineering.

ServSafe or equivalent food safety certification.