Current Job Openings

Executive Chef

Compensation: Starting at $60,000, Full-Time

The Executive Chef at our Hilton property in Petersburg, VA is responsible for overseeing all culinary operations within the hotel, ensuring exceptional quality, consistency, and creativity in our food offerings. This role requires a dynamic leader with a passion for culinary excellence, strong management skills, and a commitment to delivering exceptional guest experiences and reports directly to the hotel General Manager.

Thorough knowledge of food safety and sanitation regulations. Proficient in menu planning, cost control, and budget management. Exceptional communication and interpersonal skills. Ability to thrive in a fast-paced, high-pressure environment. Flexibility to work evenings, weekends, and holidays as required.

Join our team and be a part of delivering exceptional culinary experiences at Hotel Petersburg. Apply now to embark on an exciting career with us!

Posted March 10, 2024


Culinary Leadership:

  • Develop and execute innovative culinary concepts that align with the hotel’s brand and standards.
  • Lead and inspire the culinary team to consistently deliver high-quality dishes and exceptional dining experiences.
  • Foster a culture of creativity, collaboration, and continuous improvement within the culinary department

Menu Development and Planning:

  • Create seasonal menus that showcase local ingredients, culinary trends, and guest preferences.
  • Work closely with the Food and Beverage Director to develop menus for restaurants, banquets, roof top and special events.
  • Ensure menu offerings are financially viable and meet profitability targets.

Quality Control and Food Safety:

  • Maintain strict adherence to food safety and sanitation standards, ensuring compliance with local health regulations and Hilton brand standards.
  • Conduct regular inspections of food preparation areas to ensure cleanliness, organization, and proper storage practices.
  • Implement quality control measures to uphold the highest standards of food quality and presentation.
  • Pass Hilton QA yearly audit.
  • Pass Health Inspection on the local level.

Staff Management and Development:

  • Recruit, train, and develop a skilled culinary team capable of delivering outstanding culinary experiences.
  • Set clear performance expectations, provide regular feedback, and conduct performance evaluations for culinary staff.
  • Foster a positive work environment that promotes teamwork, creativity, and professional growth.

Cost Control and Budget Management:

  • Manage food cost, labor cost, and other expenses to achieve budgeted financial targets.
  • Implement cost-saving initiatives without compromising food quality or guest satisfaction.
  • Monitor inventory levels, ordering processes, and portion control to minimize waste and maximize profitability.

Collaboration and Communication:

  • Collaborate effectively with other departments, including Food and Beverage, Sales, and Operations, to ensure seamless coordination of culinary services.
  • Communicate regularly with senior management to provide updates on culinary operations, challenges, and opportunities.
  • Act as a brand ambassador for the hotel, representing our culinary offerings to guests, partners, and the local community.
  • Proven experience as an Executive Chef or Executive Sous Chef in an opening hotel or upscale restaurant environment.
  • Culinary degree or equivalent certification from a recognized culinary institution.
  • Strong leadership skills with the ability to inspire and motivate a diverse team.
  • Excellent culinary skills with a demonstrated ability to create innovative and high-quality dishes.
Food & Beverage Manager

Compensation: Staring at $70,000, Full-Time

The Food and Beverage Manager is responsible for overseeing and managing all aspects of food and beverage operations, including staff management, hiring, training, budget management, team leadership, customer service, menu design, and compliance with health and safety regulations.

This position reports to the hotel General Manager and manages the daily operations of all outlets and banquets, maintaining established quality and service standards, maximizing profits and controlling expenses.

Posted March 10, 2024

  • Manage the staffing, training, and day-to-day activities of the banquets, restaurant, and bar staff
  • Market Food and Beverage outlets; develop and manage implementation of menus, package deals, and promotions for all F&B
  • Develop, implement, and manage the department’s business plan and budget; continually analyze, forecast, monitor and control labor and food costs
  • Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and to enhance future sales
  • Must be able to work a flexible schedule which may include week days, evenings, weekends and holidays
  • Demonstrated ability to effectively interact with people and manage F&B staff
  • Prefer 2-4 years or more of progressive hotel F&B management experience
  • Service oriented style with professional presentations skills
  • Proven leadership skills
  • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
  • Excellent communication and interpersonal skills with a confident and outgoing personality and an ability to interact with people at all levels
  • Ability to take initiative and resolve queries in a practical and positive manner
  • Passion for delivering exceptional guest service
  • Courteous and pleasant attitude towards guests and colleagues
  • Ability to work as part of a team
  • Attention to detail
  • Ability to work under pressure and juggle competing priorities in a busy, fast paced and challenging environment with minimum supervision
  • Positive and flexible approach to work (weekend and evening work will be required)
  • Confident and outgoing personality
  • Clear concise written and verbal communication skills
  • Must be proficient in Microsoft Word and Excel
  • Good working knowledge of POS systems
  • Must have excellent organizational, interpersonal and administrative skills
  • Experience in implementing new food & beverage concepts