The Sous Chef will assist the Executive Chef in overseeing all aspects of food preparation, kitchen operations, and staff training. This position plays a key role in ensuring consistent food quality, maintaining high sanitation standards, controlling food and labor costs, and supporting a positive guest experience across all hotel dining outlets—including restaurants, room service, and banquet operations.

Job Requirements

• 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 Hilton Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Hilton 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 apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.

Duties & Functions

• Oversee the preparation and execution of all food service for hotel outlets, in-room dining, banquets, and special events, ensuring consistency and quality.
• Collaborate with the Executive Chef and Sales team to develop creative, seasonal, and cost-effective menus for all F&B operations, with a focus on profitability and guest satisfaction.
• Participate in the Food Inventory at the end of each month.
• Monitor and help manage labor and food costs, implementing strategies to increase efficiency and reduce waste. Prepare and display buffet food items according to the hotel standards.
• Lead by example and assist in the training, coaching, and development of culinary team members, ensuring compliance with hotel standards and safety guidelines. Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Work closely with the Executive Chef, Food & Beverage Director, and General Manager to maintain high standards and support departmental goals.
• Maintain proper food handling, storage, and labeling practices in accordance with ServSafe standards.
• Serve as acting kitchen lead in the absence of the Executive Chef.
• Assumes the duties of line staff when necessary to include the A la Carte line and Banquet production.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Develop and implement Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Supervises and monitors outside contractors for services rendered.
• Maintain an open relationship with the Outlet Managers to ensure the best product and service.
• Analyzes business volume and product usage daily.

ADDITIONALDUTIES FOR SOUS CHEF:

• Responsible for assisting set up all hot food for Banquets as well as help to plate up
• Oversee employee lunch and overnight meals
• Handle Food Deliveries and put away properly and dated
• Assist on the PM shift in Banquets when it as needed to work with Banquets
• Must be available to work weekends and holidays
  Job Type: Full-time
  Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

Duties & Functions

• Oversee the preparation and execution of all food service for hotel outlets, in-room dining, banquets, and special events, ensuring consistency and quality.
• Collaborate with the Executive Chef and Sales team to develop creative, seasonal, and cost-effective menus for all F&B operations, with a focus on profitability and guest satisfaction.
• Participate in the Food Inventory at the end of each month.
• Monitor and help manage labor and food costs, implementing strategies to increase efficiency and reduce waste. Prepare and display buffet food items according to the hotel standards.
• Lead by example and assist in the training, coaching, and development of culinary team members, ensuring compliance with hotel standards and safety guidelines. Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Work closely with the Executive Chef, Food & Beverage Director, and General Manager to maintain high standards and support departmental goals.
• Maintain proper food handling, storage, and labeling practices in accordance with ServSafe standards.
• Serve as acting kitchen lead in the absence of the Executive Chef.
• Assumes the duties of line staff when necessary to include the A la Carte line and Banquet production.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Develop and implement Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Supervises and monitors outside contractors for services rendered.
• Maintain an open relationship with the Outlet Managers to ensure the best product and service.
• Analyzes business volume and product usage daily