Job Title: Executive Chef

Property: Hilton Hasbrouck Heights
Location: Hasbrouck Heights, NJ
Department: Food & Beverage / Culinary
Reports To: Director of Food & Beverage / General Manager
Status: Full-Time | Exempt

Position Summary

The Executive Chef is responsible for leading all culinary operations at Hilton Hasbrouck Heights, ensuring exceptional food quality, consistency, and presentation across all outlets, banquets, catering, and in-room dining. This role oversees kitchen leadership, menu development, food cost control, sanitation compliance, and team development while maintaining Hilton brand standards and delivering an outstanding guest experience.

Key Responsibilities

Culinary Operations & Quality

• Oversee all food preparation, production, and presentation across restaurants, banquets, catering, and special events

• Develop and execute menus that align with Hilton brand standards, seasonal trends, and guest expectations

• Ensure consistency, quality, and portion control for all culinary offerings

• Maintain recipe documentation and standardized preparation procedures

Leadership & Team Development

• Lead, train, schedule, and evaluate all kitchen staff including Sous Chefs, Line Cooks, Prep Cooks, and Stewards

• Foster a positive, inclusive, and professional kitchen culture

• Ensure proper onboarding, ongoing training, and performance management

• Enforce compliance with workplace conduct and safety standards

Financial & Cost Management

• Manage food and labor costs to meet budgeted targets

• Oversee purchasing, inventory control, and vendor relationships

• Minimize waste through proper forecasting, portioning, and storage practices

• Collaborate with Finance and F&B leadership on forecasting and cost analysis

Health, Safety & Compliance

• Ensure full compliance with local, state, and federal health regulations

• Maintain ServSafe and HACCP standards across all culinary operations

• Ensure cleanliness, sanitation, and safety of all kitchen areas and equipment

• Lead and support health department inspections and audits

Guest Experience & Collaboration

• Partner with the Director of Food & Beverage, Banquet Manager, and Sales Team to support events, group business, and catering operations

• Address guest feedback and concerns promptly and professionally

• Support hotel initiatives, promotions, and special culinary events

Qualifications & Experience

• Minimum 5–7 years of progressive culinary leadership experience in a hotel or high-volume food service environment

• Prior Executive Chef or Sous Chef experience in a full-service hotel preferred

• Strong knowledge of banquet, catering, and à la carte operations

• Proven experience with food cost control, budgeting, and inventory management

• Excellent leadership, communication, and organizational skills

• Ability to work flexible hours, including weekends, holidays, and evenings

Education & Certifications

• Culinary degree or equivalent professional experience preferred

• ServSafe Certification required (or ability to obtain)

• Knowledge of Hilton culinary systems and standards preferred

Physical Requirements

• Ability to stand and walk for extended periods

• Ability to lift up to 50 lbs

• Ability to work in hot, fast-paced kitchen environments

Core Competencies

• Culinary excellence and creativity

• Operational and financial acumen

• Leadership and team development

• Attention to detail and quality

• Guest-focused mindset

Equal Opportunity Employer Statement

Hilton Hasbrouck Heights is an Equal Opportunity Employer. We are committed to fostering a diverse and inclusive workplace and providing equal employment opportunities to all team members.