Executive Sous Chef at Hilton

Honolulu, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Feb, 26

Salary

0.0

Posted On

08 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Control, Sanitation, Menu Design, Cost Control, Staff Training, Guest Satisfaction, Communication, Problem Solving, Multitasking, Attention to Detail, Time Management, Leadership, Inventory Management, Culinary Skills, Customer Service

Industry

Description

Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com Location The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton is located in the heart of Waikiki, on the south shore of Honolulu. The hotel is a comfortable home away from home, where our friendly staff and warm service perfectly capture the 'Spirit of Aloha'. Enjoy our spacious accommodations with all of the amenities of home. The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton offers 311 spacious guest rooms accommodations with all of the amenities of home. Overview The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Conducts daily periodic walk thru buffet line, Cook line, refrigerators, walk in refers, freezers and dry storeroom. Coordinate and monitor all phases of loss prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Attend all meetings as required. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Director of F&B to create and implement menus. Design and employee cafeteria rotating menu and oversee cafeteria operations. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, seafood according to daily business. Qualifications Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

Responsibilities

The Executive Sous Chef is responsible for ensuring that all meals are well prepared in terms of quality, consistency, and presentation. They oversee daily kitchen operations, manage food production, and ensure compliance with health and safety standards.