Hilton Marco Island Beach Resort and Spa is currently seeking an Executive Chef to join the best Culinary team on Marco Island!

The Executive Chef is responsible for leading the culinary operations of a restaurant, hotel, banquet facilities or food service establishment to deliver exceptional dining experiences. This role involves designing innovative menus that balance creativity, quality, and cost-efficiency while meeting customer preferences and dietary requirements. The Executive Chef oversees kitchen staff, ensuring high standards of food preparation, presentation, and hygiene are consistently maintained. They collaborate with management to control inventory, manage budgets, and optimize operational workflows to maximize profitability. Ultimately, the Executive Chef drives culinary excellence and fosters a positive, productive kitchen environment that supports team development and guest satisfaction.

Essential Functions:

Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs, through positive reinforcement.

Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct meetings.

Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with the Director of Food and Beverage regarding new selections and changes. Develop specifications and recipe cards for all menu items.

Monitor staff performance, product quality and production flow. Foster improvement where necessary.

Ensure proper cleanliness and sanitation of all production areas, dry food storage, equipment, floors, ceiling, reach- ins, walk-ins, etc. to be in compliance with County and State Health Codes. Enforce all safety procedures and take corrective action to ensure a safe work environment.

Perform the bi-monthly food inventory of all kitchens and outlets. Performs red meat and seafood inventory daily. Compares the inventory to what was sold the night before and reports variances to the Food & Beverage Director.

Audit food storeroom items and storage to maintain consistent freshness and quality of products and to ensure adherence to all health code requirements.

Other:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel including holidays and weekends.

All employees are required to comply fully with the rules and standards set forth by Hilton Marco Island Beach Resort & Spa, Olshan Properties and Hilton Hotels Corporation.

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

Specific Job Knowledge, Skill, and Ability:

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

• Possess experience and advanced knowledge of kitchen operations, including sales and marketing plans, security and safety programs, personnel and labor relations, food and beverage operations, design, cost, and execution of menus, budget forecasting and management, housekeeping, quality assurance programs, and the development of long-range planning.
  • Possess artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
  • Possess leadership skills to motivate and develop staff to ensure accomplishment of goals.
  • Able to set priorities, plan, organize, and to delegate assignments to accomplish tasks, often within strict time limitations.
  • Able to apply technical knowledge of federal and state tax regulations to practical situations within the hospitality industry.
  • Able to read, write, hear, speak and understand the English language to communicate with management and staff, being persuasive, clear and to the point. Written communication skills to be concise, well organized, complete, clear and understandable in order to formulate complex reports and communicate with the public, staff, and corporate offices.
  • Possess considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) to create and maintain budgets, cost analysis reports, calculate trends in guest and team member opinion reports, etc.
  • Able to handle 6 to 8 hours of intense pressure cooking ala-carte food under extreme heat.
  • Able to use, and teach other how to use, a knife along with other mechanical equipment in a hotel kitchen.
  • Able to remain calm in emergency situations and to effectively work with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger, and provide positive and proactive solutions.
  • Able to analyze trends in comment card scores, safety reports, turnover, etc. and help set applicable policies.
  • Able to move throughout premise, use stairs and visually inspect conditions requiring bending, stooping and reaching arms overhead.
  • Able to grasp, lift, and carry or otherwise move goods weighing a minimum of 25 lbs.
  • Able to remain stationary (sitting or standing) and concentrate on tasks for long periods of time often in a high volume high-pressure area.
  • Able to perform duties in a confined space, often under conditions that are loud and wet.
  • Able to use finger/hand movements for extended periods of time. Both hands dexterity to maneuver switches, writing instruments, a computer keyboard, etc.

Qualifications Standards:

Education:

• High School degree required.
• 2 years of Culinary Education or equivalent in Kitchen managerial experience.

Experience:

• (2) year experience as a Sous Chef in a first class hotel/resort/country club.
• Two (2) years’ experience as an Executive Chef in a first class hotel/resort desired.
• Garde Manger experience (1 or more years) desired.
• Experienced ice carver desired.

Licenses or Certificates:

• Ability to obtain any government required license or certificate. (Florida State Certified Professional Food Manager Certificate), CPR and First Aid certification training preferred.

Other:

• Additional languages desired.