DoubleTree by Hilton Employee Reviews for Executive Chef
Executive Chef40 reviews
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Work-life balanceWork-life balance at DoubleTree by Hilton is not bad. When it's busy you work long hours but when it's the slow season you can take it easy and take some PTO. The only downside to that is that you could only really take vacation when it's really cold or really hot.Pay & benefitsMy pay and benefits at DoubleTree by Hilton are not great. The salary was low and you had to count on your bonus. If the hotel wasn't making money then your bonus was low. Medical benefits were ok but a 401k was non existent.ManagementIn general, managers at DoubleTree by Hilton for the most part didn't really know what they were doing and they made decisions based on favoritism.
I was hire as consultant for a year to get food cost, labor, production and health standers up to a better place. Computerized ordering of items ( Food, cleaning supplies, paper goods etc. for food and beverage.) Eliminate sales agents from coming in to socialized in Kitchen,.
accesses the needs of the hotel for the day. how to maintain a steady food cost. Great friendships but at times extremely long hours. Work place is enjoyable.
great work family, seeing the success and growth of the department, learning how to build upon my skils for futher advancement.
sometimes put in close to and over 80hrs. a week, Often no time for my own life for a low salary.
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Start my Day at 6 am to make sure we are prepared for Breakfast then i have a daily meeting with my staff make sure everyone follow the sanitation guidelines then we get ready for all the banquets the hardest part of this job NONE because we all have fun working
very dedicated people
At the hotel I had good and bad experiences the cookies they give you are amazing and the staff is very friendly. The food was great especially the shrimp and grits and the bartenders were nice. It is hard to fine good cooks, and the unoces that are good don't last. The equipment is old don't woark all the time. Two years waitting for new equipment and never got it.
In starting, I had experienced three kitchen inspections in my first three weeks of employment ranging from the Bexar County Health Department as well as quality control teams from the corporate headquarters. I inherited a filthy kitchen and had to work very hard to bring the cleanliness and sanitation up to company standards. It was hard work but I managed to get great scores per the inspections.
Nice, professional people to work with.
Lack of enough staff.