Executive Chef | Hilton Garden Inn, Phoenix Downtown

CSM Corporation•Phoenix, AZ

2d•$85,000 - $110,000•Onsite

About The Position

The Executive Chef provides strategic and operational leadership for all culinary operations, ensuring exceptional quality, profitability, food safety, and employee development.

Requirements

3+ years of progressive executive chef experience required, with a minimum of one year supervisory/management experience.
Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.
Must be able to manage multiple priorities in a fast-paced environment.
High school diploma or GED required.
Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.
Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift.
Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance.
Ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.

Nice To Haves

College degree or equivalent experience preferred
Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction.
Prefer experience with a venue of similar size, volume, and reputation for focusing on guest satisfaction.

Responsibilities

Lead all kitchen operations and culinary staff through hiring, coaching, scheduling, and performance management.
Collaborate with FB manager to recruit, interview, hire, onboard, train, coach, and develop restaurant, bar, banquet, and outlet team members.
Create a culture focused on teamwork, accountability, and continuous improvement.
Oversee preparation for restaurants, breakfast buffet, banquets, catering, and VIP amenities.
Maintain recipe consistency, presentation, portion control, and quality.
Develop seasonal menus and specials aligned with Hilton Garden Inn standards.
Control food cost through purchasing, inventory management, waste reduction, and recipe costing.
Monitor revenue, labor, food and beverage cost, inventory variance, payroll, and productivity.
Analyze P&L statements and implement cost-saving initiatives while maintaining guest satisfaction.
Work closely with vendors to maintain quality and pricing.
Maintain HACCP documentation, sanitation standards, FIFO rotation, and health inspection readiness.
Partner with the Food & Beverage Manager and Sales team to execute banquets, promotions, and holiday events.
Work with FB Manager to always ensure MOD coverage.