Executive Chef - FT

POSITION SUMMARY

At Canopy by Hilton West Palm Beach Downtown, food isn't just fuel it's an experience. As our Executive Chef, you'll be the creative engine behind a culinary program that reflects the energy, culture, and flavor of South Florida. From a vibrant rooftop scene to curated local dining moments, you'll lead a passionate kitchen team and bring the Canopy spirit to life on every plate.

This is more than a chef role. It's a platform to make your mark on one of West Palm Beach's most exciting hotel, and to do it with the backing of one of the world's leading hospitality brands.

KEY RESPONSIBILITIES

Culinary Leadership & Kitchen Operations

• Lead all culinary operations across hotel dining outlets, banquet/events, in-room dining, and rooftop F&B programming
• Develop and execute seasonal, locally inspired menus that reflect the vibrant culture of West Palm Beach
• Drive consistency in food quality, presentation, and portion standards across all outlets
• Maintain a well-organized, safe, and efficient kitchen environment at all times

Team Development & Culture

• Recruit, hire, train, and develop a high-performing culinary team aligned with Canopy's service-first culture
• Lead daily pre-shift meetings and provide ongoing coaching to sous chefs, line cooks, and kitchen staff
• Foster a collaborative, inclusive kitchen environment where team members feel valued and motivated to grow
• Manage scheduling, payroll, and labor costs in alignment with business demands

Financial & Operational Performance

• Manage and maintain food cost targets, waste reduction strategies, and inventory controls
• Partner with the Director of F&B to develop budgets, forecasts, and strategic menu pricing
• Negotiate with local vendors and purveyors to source premium, sustainable ingredients at competitive pricing
• Ensure compliance with all health, safety, and sanitation regulations (HACCP, local health codes)

Guest Experience & Brand Alignment

• Create culinary programming that connects guests to the local culture, from farm-to-table sourcing to regionally inspired menus
• Engage with guests when appropriate to share the story behind the food and build memorable dining moments
• Collaborate with Sales, Events, and Marketing teams on F&B promotions, pop-ups, and special events
• Incorporate guest feedback into continuous menu refinement and service improvements