Sous Chef

at  Hilton Grand Vacations

At Hilton Grand Vacations, we believe in delivering exceptional experiences. As a Sous Chef, you will have the chance to showcase your culinary skills in a world-class kitchen while working alongside a dedicated team committed to excellence.
We offer a supportive and creative workplace and are committed to fostering a culture of innovation and inclusivity, where every team member is empowered to contribute to our success. Join us at Craigendarroch, Ballater where your talents will be celebrated and your career will flourish.
Salary £32,522, 39 hours per week

As a Sous Chef, you will be responsible for:

• Managing all aspects of the kitchen, including operational, quality, and administrative functions, to ensure a seamless workflow.
• Overseeing the provision of food to our Food and Beverage outlets, taking necessary actions to ensure compliance with current legislation.
• Contributing to menu creation by incorporating Guest feedback, ensuring our offerings are continually evolving to meet high standards.
• Ensuring the consistent production of high-quality food across our food outlets.
• Managing customer relations in the absence of the Executive Chef, ensuring our guests receive exceptional service.
• Effectively managing resources to support business needs through the strategic management of working rotations.
• Supporting brand standards by training and assessing the Team, ensuring every member upholds our commitment to excellence.
• Leading the kitchen brigade to maintain a well-organised and motivated team, fostering a positive work environment.
• Controlling costs without compromising standards, aiming to improve gross profit margins and achieve departmental financial targets.
• Assisting other departments as needed and maintaining excellent working relationships to ensure smooth operations.
• Promoting environmental awareness and implementing sustainable practices within the kitchen.

Qualifications

To be considered for this role, you must have:

• Proven experience as a Sous Chef or in a similar role within the food/hospitality industry.
• Exceptional culinary skills with a strong understanding of various cooking methods, ingredients, equipment, and procedures.
• A keen eye for detail and a commitment to producing flawless dishes.
• Strong leadership and team management abilities, with a track record of successfully leading a kitchen brigade.
• Excellent organizational and time management skills, able to handle multiple tasks and work under pressure.
• A positive and collaborative attitude, with a passion for delivering world-class hospitality.
• A thorough understanding of health and safety regulations and food safety standards.
• Flexibility to work in shifts, including weekends and holidays, to meet the needs of our guests.
• A determination to continually improve and compete at the highest levels of culinary excellence.

Benefits

• Free Leisure Club Membership (worth £500)
• Go Hilton Team Member travel programme (hotel discounts for team members, family and friends)
• Denplan, Perks at Work and Life Works employee programmes
• Incremental holiday allowance based on service
• Staff Accommodation – En Suite rooms available

As a Sous Chef, you will be responsible for:

• Managing all aspects of the kitchen, including operational, quality, and administrative functions, to ensure a seamless workflow.
• Overseeing the provision of food to our Food and Beverage outlets, taking necessary actions to ensure compliance with current legislation.
• Contributing to menu creation by incorporating Guest feedback, ensuring our offerings are continually evolving to meet high standards.
• Ensuring the consistent production of high-quality food across our food outlets.
• Managing customer relations in the absence of the Executive Chef, ensuring our guests receive exceptional service.
• Effectively managing resources to support business needs through the strategic management of working rotations.
• Supporting brand standards by training and assessing the Team, ensuring every member upholds our commitment to excellence.
• Leading the kitchen brigade to maintain a well-organised and motivated team, fostering a positive work environment.
• Controlling costs without compromising standards, aiming to improve gross profit margins and achieve departmental financial targets.
• Assisting other departments as needed and maintaining excellent working relationships to ensure smooth operations.
• Promoting environmental awareness and implementing sustainable practices within the kitchen

To be considered for this role, you must have:

• Proven experience as a Sous Chef or in a similar role within the food/hospitality industry.
• Exceptional culinary skills with a strong understanding of various cooking methods, ingredients, equipment, and procedures.
• A keen eye for detail and a commitment to producing flawless dishes.
• Strong leadership and team management abilities, with a track record of successfully leading a kitchen brigade.
• Excellent organizational and time management skills, able to handle multiple tasks and work under pressure.
• A positive and collaborative attitude, with a passion for delivering world-class hospitality.
• A thorough understanding of health and safety regulations and food safety standards.
• Flexibility to work in shifts, including weekends and holidays, to meet the needs of our guests.
• A determination to continually improve and compete at the highest levels of culinary excellence