Executive Chef - HGI Ponte Vedra

Why Work at Hilton Garden Inn Jacksonville Ponte Vedra Sawgrass? At Hilton Garden Inn Ponte Vedra, we don’t just offer jobs—we create a welcoming place to grow your career in the heart of Florida’s coastal golf country. Steps from the shops and dining of Sawgrass Village and minutes from the legendary TPC Sawgrass, our hotel blends relaxed beach-town charm with the reliability and perks of a trusted global brand. From comfortable, thoughtfully designed guest rooms to flexible meeting spaces and a lively lobby scene, every detail is crafted to make guests—and our curators—feel at home. Here, you’ll join a supportive, close-knit team that values collaboration, celebrates wins, and takes pride in delivering genuinely warm service. If you’re passionate about hospitality, coastal living, and creating easy, memorable stays, Hilton Garden Inn Ponte Vedra is where your next chapter begins. About Our Company We are experts in lifestyle, boutique hotels and restaurants. We elevate our food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with personalized and thoughtful service. This is where you can be yourself and truly succeed. Join our team of innovators! We are currently hiring a Chef. RESPONSIBILITIES: Responsible for the entire operation of the kitchen, including: • Providing management and support to the kitchen staff and front of the house, ensuring efficiency in the daily operation. • Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property. • Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards. • Troubleshooting unexpected or unusual situations in the kitchen. • Food cost control and inventory. • Discussing daily food cost reports with GM, key kitchen and F&B staff. • Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards. • Coordinating with support departments for acquisition of needed goods and services. • Ensuring sufficient staffing levels are scheduled to accommodate business demands. • Following and enforcing all applicable safety procedures specified for kitchen and food services areas. • Maintaining a high level of cleanliness in the kitchen facilities. • Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management. • Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly defined goals and objectives. • As part of the management team, displaying an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff. • Accepting projects and responsibilities as assigned by the General Manager and completes in a timely manner. • Remaining at all times appropriately groomed per company grooming standards and wearing the uniform provided.QUALIFICATIONS: • High School Diploma or GED required • Ability to read and follow recipes • possess basic reading, writing, mathematical, and computer skills. • At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service. • Food safety knowledge • Strong interpersonal and communication skills involved in culinary training. • Ability to be a self-starter with strong organizational skills • Knowledge of the Back of House operations and ability to supervise others.PHYSICAL DEMANDS:While performing the duties of the job: • The employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. • The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. • The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds.Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud. REQUIRED PERSONAL PROTECTIVE EQUIPMENT: Closed toe, non-canvas and non-skid soled shoes. Here's the Core of Coury Hospitality: We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS. What else do YOU need to know… This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.