Chiikii Sous Chef -Canopy by Hilton Okinawa Miyako Island Resort

Exceptional Hospitality Starts with You

Picture
yourself brightening someone’s day. When you join our Hotels team, that’s
exactly what you’ll do every time you come to work! You'll be the brains behind
the kitchen operations, making sure everything runs smoothly and deliciously.
You are also a key player in bringing our culinary vision to life.
As a Sous Chef, you’re not just leading daily kitchen
operations – you’re spreading the light and warmth of hospitality by delivering
memorable experiences that make the stay for every guest.

At Hilton, our
core values define what it takes to succeed here and guide the qualities we look
for in every team member:

A passion for spreading the light and warmth
of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• High school diploma;
  culinary/hospitality education preferred
• Minimum 5 years cooking
  experience in Western, Banquet, or Main kitchens at high-standard restaurants
  or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in
  a similar role at an international hotel brand
• Strong time management,
  prioritization, and problem-solving skills under pressure
• Familiar
  with HACCP standards
• Experience in international chain hotels
  preferred

At Hilton, our core values define what it takes to succeed
here and guide the qualities we look for in every team member:

A passion
for spreading the light and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• High school diploma;
  culinary/hospitality education preferred
• Minimum 5 years cooking
  experience in Western, Banquet, or Main kitchens at high-standard restaurants
  or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in
  a similar role at an international hotel brand
• Strong time management,
  prioritization, and problem-solving skills under pressure
• Familiar
  with HACCP standards
• Experience in international chain hotels
  preferred

At Hilton, our core values define what it takes to succeed
here and guide the qualities we look for in every team member:

A passion
for spreading the light and warmth of Hospitality.

Acting with Integrity and always doing the right thing.
Inspiring others through Leadership. A belief
that Teamwork drives the best outcomes. A sense
of Ownership and accountability. And a focus on
the Now, bringing urgency and discipline to every moment,
knowing it can make a lasting impact.

In addition, this role requires
the following minimum qualifications:

• High school diploma;
  culinary/hospitality education preferred
• Minimum 5 years cooking
  experience in Western, Banquet, or Main kitchens at high-standard restaurants
  or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in
  a similar role at an international hotel brand
• Strong time management,
  prioritization, and problem-solving skills under pressure
• Familiar
  with HACCP standards
• Experience in international chain hotels
  preferred

Here’s what you’ll do during a typical day:

• Lead culinary team operations:  Provide hands-on leadership
  and in-the-moment coaching to kitchen staff, with either a focus on Outlets
  or Banquets
• Oversee production and service:  Manage daily
  kitchen operations, including creating and monitoring production lists,
  completing line checks, and expediting service periods
• Enhance menu
  offerings:  Develop and implement seasonal menus, promotional features,
  and daily specials
• Promote cross-department collaboration: 
  Foster strong, positive relationships between Front of House and Back of House
  teams to ensure seamless operations.
• Provide administrative
  support:  Assist with inventory management, ordering,
  and scheduling
• Uphold regulatory standards:  Maintain
  compliance with health, safety, sanitation, and alcohol awareness regulations,
  ensuring the highest standards of guest and team member well-being