Ensemble Hospitality
Job Description
Posted Thursday, September 18, 2025 at 7:00 AM Pay Status:
$70,000 - $80,000 Last Update:
September 2025 Summary:
The Executive Chef at Hilton Garden Inn Camden is responsible for leading our culinary team to deliver exceptional dining experience. This role reports directly to the Director of Food & Beverage and involves overseeing daily kitchen operations, menu development, cost control, and ensuring the highest standards of food quality and safety. Responsibilities: Lead and inspire the culinary team to provide top-notch service and quality. Manage all aspects of kitchen operations, including hiring, training, and performance management. Create and execute innovative menus with a focus on local, sustainable, and organic ingredients. Represent Hilton Garden Inn Camden in media outlets for food and beverage offerings. Ensure compliance with food safety and sanitation standards. Respond to emails in a timely fashion. Attend meetings as requested on time. Work a flexible schedule to include days, nights, weekends and holidays. Work with the Sales staff with menu request and pop up BEOs. Control food and labor costs through effective budget management. Collaborate with the Assistant General Manager and Director of Food & Beverage to align with the restaurant's vision. Support the Executive Committee and contribute to the overall success of the resort. Qualifications: Minimum 5 years' experience as an Executive Chef or Chef du Cuisine in upscale, fine dining environments. Culinary degree or equivalent experience. Strong passion for food and guest experience. Experience in budget development, cost control, and financial management. Excellent communication skills, both verbal and written. Knowledge of local laws and regulations related to food safety. Proven leadership and team management skills. Supervisory Responsibilities:
Manage Sous Chefs and Banquet Chef, set schedules, and ensure the overall success of the F&B Culinary outlets. Education:
BA or related hotel culinary degree with eight or more years of industry and culinary management experience, or equivalent combination of education and experience. Certificates, Licenses, Registrations: New Jersey Food Handlers Certification and ServSafe– Management Certification New Jersey Preventing Harassment in the workplace – Management Certification
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Posted Thursday, September 18, 2025 at 7:00 AM Pay Status:
$70,000 - $80,000 Last Update:
September 2025 Summary:
The Executive Chef at Hilton Garden Inn Camden is responsible for leading our culinary team to deliver exceptional dining experience. This role reports directly to the Director of Food & Beverage and involves overseeing daily kitchen operations, menu development, cost control, and ensuring the highest standards of food quality and safety. Responsibilities: Lead and inspire the culinary team to provide top-notch service and quality. Manage all aspects of kitchen operations, including hiring, training, and performance management. Create and execute innovative menus with a focus on local, sustainable, and organic ingredients. Represent Hilton Garden Inn Camden in media outlets for food and beverage offerings. Ensure compliance with food safety and sanitation standards. Respond to emails in a timely fashion. Attend meetings as requested on time. Work a flexible schedule to include days, nights, weekends and holidays. Work with the Sales staff with menu request and pop up BEOs. Control food and labor costs through effective budget management. Collaborate with the Assistant General Manager and Director of Food & Beverage to align with the restaurant's vision. Support the Executive Committee and contribute to the overall success of the resort. Qualifications: Minimum 5 years' experience as an Executive Chef or Chef du Cuisine in upscale, fine dining environments. Culinary degree or equivalent experience. Strong passion for food and guest experience. Experience in budget development, cost control, and financial management. Excellent communication skills, both verbal and written. Knowledge of local laws and regulations related to food safety. Proven leadership and team management skills. Supervisory Responsibilities:
Manage Sous Chefs and Banquet Chef, set schedules, and ensure the overall success of the F&B Culinary outlets. Education:
BA or related hotel culinary degree with eight or more years of industry and culinary management experience, or equivalent combination of education and experience. Certificates, Licenses, Registrations: New Jersey Food Handlers Certification and ServSafe– Management Certification New Jersey Preventing Harassment in the workplace – Management Certification
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