Executive Chef

Posted April 26, 2021

The DoubleTree by Hilton Canton Downtown is seeking a highly qualified and skilled Executive Chef to lead our Full Service Food & Beverage Culinary division.

As the first of multiple Full Service Hotels being developed in conjunction with the Hall of Fame Village this is a highly visible and impactful position. The Executive Chef will not only lead the DoubleTree team but may also be called upon for involvement in our future hotel developments, one of which is a Hilton branded Full Service hotel that is in the final design stage. As a wholly owned subsidiary of the Hall of Fame Resort & Entertainment Company the DoubleTree by Hilton Canton Downtown is already a high performing and extremely important asset to the overall development of the Hall of Fame Village. Our signature destination restaurant, the 330 Bar & Grill has opened with great success having exceeded current budgeted revenue targets and has been recognized for the best brunch in the Canton area. Our outdoor patio will soon become the talk of the town and our over 11,000 square feet of Banquet and Catering space offers event space that is unmatched in the Canton area. If you are looking to be part of a high growth, visionary environment with a focus on team building and culture then we would love to connect.   

The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing and controlling effective departmental strategies that drive results and through the creation, development and maintenance of a competent, motivated and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage and provide feedback to the culinary staff, supervisors and managers on a daily basis. The Executive Chef will always maintain a hands-on approach to all culinary operations.