Executive Chef at The Alloy a DoubleTree by Hilton

Concord Hospitality is seeking a creative and experienced Executive Chef to lead our culinary team and elevate the dining experience across our hotel. The ideal candidate is a hands-on, visionary leader who excels in team development, food quality, cost management, and innovation in culinary operations.

·         Inspire greatness in your team.

·         Encourage and support team members to reach their full potential.

·         Create a work environment that is a Great Place to Work for all.

·         Lead with integrity, transparency, respect, and professionalism.

·         Care for your team and their families.

• →Lead all kitchen operations including main kitchen, banquet events, and culinary team performance.
• →Create and execute innovative menus based on market trends and guest preferences.
• →Ensure consistent preparation and presentation of high-quality, flavorful food.
• →Develop and maintain food and labor cost controls; manage department operating budgets.
• →Hire, train, mentor, and evaluate culinary staff, ensuring development and adherence to safety and quality standards.
• →Demonstrate new cooking techniques and ensure culinary team is properly trained on equipment and recipes.
• →Collaborate with F&B and hotel leadership to ensure alignment with guest expectations and operational goals.
• →Partner with vendors to secure top-quality products at competitive pricing.
• →Maintain all health and safety standards, including compliance with local, state, and federal regulations.
• →Lead guest engagement initiatives, responding to feedback and ensuring an outstanding dining experience.
• →Contribute to strategic planning for long-term culinary excellence and profitability.

• Minimum of 6 years of culinary leadership experience in hospitality or high-volume environments.
• 2-year degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Proven ability to lead large teams in a fast-paced setting with a focus on quality and cost control.
• Strong understanding of food and labor cost management.
• Excellent interpersonal and communication skills.
• Ability to foster a team-oriented environment focused on associate growth and guest satisfaction.
• Experience with menu development, kitchen safety, vendor management, and operational compliance.

We are an equal opportunity employer and strongly support diversity and inclusion through our mission to be a “Great Place to Work for All.”