Executive Chef at The Alloy a DoubleTree by Hilton

Concord Hospitality Enterprises•Upper Merion Township, PA

3d•$83,376 - $104,220

About The Position

Concord Hospitality is seeking a creative, experienced, hands-on Executive Chef to lead the culinary team and elevate the dining experience across The Alloy, a DoubleTree by Hilton. The role oversees kitchen operations, food quality, cost management, menu innovation, team development, and guest engagement. The Executive Chef collaborates with food and beverage and hotel leadership, supports strategic planning, and helps deliver culinary excellence and profitability. As a Concord leader, the Executive Chef is expected to inspire and develop team members, create an inclusive and supportive workplace, and lead with integrity, transparency, respect, and professionalism. Concord describes its culture as “Associate First,” emphasizing personal and professional growth, work-life balance, diversity, customer service, and quality accommodations. The salary range is $83,376–$104,220. Benefits are described for full-time associates.

Requirements

At least 6 years of culinary leadership experience in hospitality or high-volume environments.
Proven ability to lead large teams in a fast-paced setting while focusing 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.

Nice To Haves

A 2-year degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Responsibilities

Lead kitchen operations, including the main kitchen, banquet events, and culinary team performance.
Create and execute innovative menus informed by market trends and guest preferences.
Ensure consistent preparation and presentation of high-quality, flavorful food.
Develop and maintain food and labor cost controls and manage department operating budgets.
Hire, train, mentor, and evaluate culinary staff, supporting their development and adherence to safety and quality standards.
Demonstrate new cooking techniques and ensure the culinary team is trained on equipment and recipes.
Collaborate with food and beverage and hotel leadership to align operations with guest expectations and organizational goals.
Work with vendors to secure high-quality products at competitive prices.
Maintain health and safety standards and comply with local, state, and federal regulations.
Lead guest engagement initiatives, respond to feedback, and support an outstanding dining experience.
Contribute to strategic planning for long-term culinary excellence and profitability.
Inspire and support team members, foster their growth, and create a respectful, inclusive workplace.