Executive Chef

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. #J-18808-Ljbffr