Head Butcher

About the role

As the Head Butcher at Hilton, you will lead daily kitchen operations while delivering the warmth and hospitality that defines the brand. You will guide a culinary team, ensure high‑quality meat preparation, and contribute to memorable guest experiences.

Key responsibilities

• Provide hands‑on leadership and coaching to kitchen staff, focusing on outlets or banquet operations.
• Manage daily production lists, perform line checks, and expedite service periods.
• Develop and implement seasonal menus, promotional features, and daily specials.
• Foster collaboration between Front of House and Back of House teams for seamless service.
• Assist with inventory management, ordering, and staff scheduling.
• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations.

Required profile

• A passion for hospitality and creating memorable guest experiences.
• Integrity and a commitment to doing the right thing.
• Strong leadership abilities that inspire team members.
• Team‑oriented mindset that drives collective success.
• Ownership, accountability, and a sense of urgency.

Required skills

• Professional butchery techniques.
• Menu development and seasonal planning.
• Inventory management and ordering processes.
• Scheduling and staff coordination.
• Food safety and sanitation compliance.

What we offer

• Opportunity to work within an award‑winning hospitality brand.
• Career development and growth pathways.
• Collaborative and supportive workplace culture.