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 will lead the charge
in our kitchen and work alongside our Head Chef to bring our culinary vision
to life. As an Executive Sous Chef, you’re not just
assisting in the direction and administration of all hotel culinary 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:
data-start="164" data-end="288">At least 6–8 years of professional kitchen
experience, including supervisory experience as Sous Chef or Senior Sous
Chef- Ability
to oversee kitchen operations and act in place of the Executive Chef when
required
data-end="527">Experience in kitchen administration, including menu planning,
inventory management, cost control, scheduling, and operational
coordination
data-end="616">Strong knowledge of food preparation, production,
and professional kitchen workflows
data-start="617" data-end="719">Good understanding of food safety, hygiene
standards, sanitation practices, and HACCP requirements
data-section-id="17kw3kx" data-start="720" data-end="787">Experience in leading,
training, and coordinating kitchen staff
data-start="788" data-end="890">Strong organisational and planning skills
with the ability to manage kitchen systems and processes
data-section-id="q00dr5" data-start="891" data-end="956">Good communication
skills in English, both written and spoken
data-start="957" data-end="1037">Ability to work effectively in a fast-paced,
high-volume kitchen environment
How We’ll Help
You Thrive
At Hilton, the hospitality we’re known for doesn’t end
with our guests. We proudly invest in our Team Members’ wellbeing, supporting
you through all of life’s moments.
When you join Hilton, our exceptional care extends to you with unmatched perks
and benefits, including*:
Incredible travel perks – Enjoy 110 nights
of deeply discounted travel, with room rates as low as $40 USD/night at our
world-class hotels through our Go Hilton travel program
Health &
welfare benefits – From checkups to dental cleanings to new glasses, we offer
a variety of health plans that keep you covered
*Benefits availability
may vary depending on Team Member’s location as well as terms and conditions
of employment and are subject to the terms and conditions of each specific
program/plan.
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:
data-section-id="1jtiho8" data-start="164" data-end="288">At least 6–8 years
of professional kitchen experience, including supervisory experience as Sous
Chef or Senior Sous Chef
data-end="383">Ability to oversee kitchen operations and act in place of
the Executive Chef when required
data-start="384" data-end="527">Experience in kitchen administration, including
menu planning, inventory management, cost control, scheduling, and operational
coordination
data-end="616">Strong knowledge of food preparation, production,
and professional kitchen workflows
data-start="617" data-end="719">Good understanding of food safety, hygiene
standards, sanitation practices, and HACCP requirements
data-section-id="17kw3kx" data-start="720" data-end="787">Experience in leading,
training, and coordinating kitchen staff
data-start="788" data-end="890">Strong organisational and planning skills
with the ability to manage kitchen systems and processes
data-section-id="q00dr5" data-start="891" data-end="956">Good communication
skills in English, both written and spoken
data-start="957" data-end="1037">Ability to work effectively in a fast-paced,
high-volume kitchen environment
How We’ll Help
You Thrive
At Hilton, the hospitality we’re known for doesn’t end
with our guests. We proudly invest in our Team Members’ wellbeing, supporting
you through all of life’s moments. When you join Hilton, our exceptional care
extends to you with unmatched perks and benefits, including*:
Incredible
travel perks – Enjoy 110 nights of deeply discounted travel, with room rates
as low as $40 USD/night at our world-class hotels through our Go Hilton travel
program
Health & welfare benefits – From checkups to dental cleanings
to new glasses, we offer a variety of health plans that keep
you covered
*Benefits availability may vary depending on Team Member’s
location as well as terms and conditions of employment and are subject to
the terms and conditions of each specific program/plan.
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:
data-start="164" data-end="288">At least 6–8 years of professional kitchen
experience, including supervisory experience as Sous Chef or Senior Sous
Chef- Ability
to oversee kitchen operations and act in place of the Executive Chef when
required
data-end="527">Experience in kitchen administration, including menu planning,
inventory management, cost control, scheduling, and operational
coordination
data-end="616">Strong knowledge of food preparation, production,
and professional kitchen workflows
data-start="617" data-end="719">Good understanding of food safety, hygiene
standards, sanitation practices, and HACCP requirements
data-section-id="17kw3kx" data-start="720" data-end="787">Experience in leading,
training, and coordinating kitchen staff
data-start="788" data-end="890">Strong organisational and planning skills
with the ability to manage kitchen systems and processes
data-section-id="q00dr5" data-start="891" data-end="956">Good communication
skills in English, both written and spoken
data-start="957" data-end="1037">Ability to work effectively in a fast-paced,
high-volume kitchen environment
How We’ll Help
You Thrive
At Hilton, the hospitality we’re known for doesn’t end
with our guests. We proudly invest in our Team Members’ wellbeing, supporting
you through all of life’s moments. When you join Hilton, our exceptional care
extends to you with unmatched perks and benefits, including*:
Incredible
travel perks – Enjoy 110 nights of deeply discounted travel, with room rates
as low as $40 USD/night at our world-class hotels through our Go Hilton travel
program
Health & welfare benefits – From checkups to dental cleanings
to new glasses, we offer a variety of health plans that keep
you covered
*Benefits availability may vary depending on Team Member’s
location as well as terms and conditions of employment and are subject to
the terms and conditions of each specific program/plan.
Here’s
what you’ll do during a typical day:
- Ensure the correct preparation
and presentation of a consistent level for all food items
prepared. - Ensure that sanitation standards as set forth by Hilton
and local regulations are in compliance as well as the cleanliness
and organization of the kitchen. HACCP - Plan and develop menus for
the hotel considering factors such as product availability, service cost,
marketing conditions, number to be served, etc.
Established and maintains appropriate food portions with respect to the hotel’s
pricing policy. - Assign prices for food items on daily menus that results
in net profit for the food cost area and participates in making decisions
regarding printing, layouts, posting and distributing of menus. - Prepare
and post employee work schedules to reflect operating forecasts and to keep
within budgeted figures. The ability to prepare a daily payroll
report. - Supervise all methods of food preparation and cooking methods,
size of portions, garnishing and presentation of food. - Coordinate
and supervise the ordering of all food supplies and kitchen equipment; approve
all products to meet quality standards; keep cost accounts; and takes
responsibility of food preparation areas. - Hire, trains, discipline,
supervise and organize all kitchen personnel on a regular
basis. - Complete and provide performance evaluations for all kitchen
employees making recommendations for salary increases as warranted. - Hold
regular meetings with the kitchen staff as well as attend and participate in all
required meetings. - Treat employees at every level of responsibilities
fairly and consistently to achieve high morale and minimum
turnover. - Maintain a consistently high level of employee morale
and motivation. - Coordinate with the Food and Beverage Director,
the Hotel Manager and the Director of Catering any special functions regarding
food preparation and presentation, including additional costs and staffing
requirements. - Ensure that sanitation standards as set forth by Hilton
and the state are in compliance as well the cleanliness and neatness of
the kitchen. The ability to supervise the maintenance and cleanliness of all
food preparation equipment. - Develop and ensure a safe working
environment for people to work. - Set up control systems which will assure
quality and portion consistency. - Create proper purchasing specifications
as stipulated in “Purchasing of Conduct”. - Monitor and review operating
criteria and develop an awareness of the importance of food preparation
and quality. - Communicate with the Director of Food and Beverage on
a regular basis the activities and result of the kitchen. - Able
to prepare relevant budgets for all the kitchens. - Respond properly
in any hotel emergency or safety procedures. - Perform other tasks
or projects assigned by hotel management and staff. - Coordinate the job
requirements between all the kitchens, the Chefs, in cooperation
with Stewarding, Service and Engineering departments.
