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Skills
Banquet Servicesunmatched
Budgetingunmatched
Catering Servicesunmatched
Coachingunmatched
Communication Skillsunmatched
Cook Dishesunmatched
Cost Controlunmatched
Culinary Operationsunmatched
Equipment Maintenance/Repairunmatched
Food Presentationunmatched
Food Qualityunmatched
Food Safetyunmatched
Food and Beverage Industryunmatched
Forecastingunmatched
Health Departmentunmatched
Inventory Managementunmatched
Leadershipunmatched
Lift/Move 50 Poundsunmatched
Maintain Complianceunmatched
Menu Developmentunmatched
Operationsunmatched
Organizational Skillsunmatched
Physical Demandsunmatched
Portion Controlunmatched
Presentation/Verbal Skillsunmatched
Problem Solving Skillsunmatched
Procurement Managementunmatched
Purchasing/Procurementunmatched
Restaurantunmatched
Safety Trainingunmatched
Safety/Work Safetyunmatched
Salesunmatched
Sanitationunmatched
Team Lead/Managerunmatched
Description
The Executive Chef is responsible for leading all culinary operations at Hilton Anchorage, including restaurant service, banquets, catering, room service, crew meals, and employee dining. This position ensures consistent food quality, strong sanitation standards, effective cost control, and an exceptional guest experience.
Key Responsibilities:
Lead, train, schedule, and motivate the culinary team.
Oversee daily kitchen operations, food preparation, presentation, and service.
Develop menus for the restaurant, banquets, catering events, airline crews, and special functions.
Maintain Hilton brand standards and ensure consistent food quality.
Monitor food and labor costs, purchasing, inventory, waste, and portion control.
Work closely with Food & Beverage, Banquets, Sales, and hotel leadership.
Ensure compliance with health department, food safety, sanitation, and workplace safety requirements.
Maintain a clean, organized, and inspection-ready kitchen.
Recruit, coach, evaluate, and develop culinary employees.
Ensure appropriate staffing and preparation for high-occupancy periods and large events.
Respond professionally to guest feedback and resolve food-quality concerns.
Maintain equipment and promptly communicate repair or replacement needs.
Support budgeting, forecasting, and monthly financial performance.
Create seasonal offerings using locally inspired ingredients when appropriate.
Perform other duties assigned by hotel leadership.
Qualifications:
Culinary leadership experience, preferably in a full-service hotel.
Strong banquet and high-volume kitchen experience.
Knowledge of food safety, inventory management, purchasing, and cost control.
Proven ability to lead a diverse team in a fast-paced environment.
Strong organizational, communication, and problem-solving skills.
Food protection manager certification required or must be obtained after hire.
Ability to work mornings, evenings, weekends, and holidays based on business needs.
Physical Requirements
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in hot, cold, and fast-paced kitchen environments.