Job description
Role Overview
Executive Sous Chef at Hilton. This role is based at a Hilton hotel property and involves assisting in the direction and administration of all hotel culinary operations while delivering memorable guest experiences.
Role Purpose
As an Executive Sous Chef, you direct day-to-day kitchen operations, support menu development across all Food & Beverage outlets, lead and develop culinary team members, and ensure compliance with health, safety, and sanitation standards while maintaining high food quality, presentation, cost controls, and profitability.
Key Responsibilities
Operations & Production
- Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
- Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
Menu Development & Guest Experience
- Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for all Food & Beverage outlets
- Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements to the dining experience
Team Leadership
- Recruit new talent for the culinary team
- Foster team growth through regular coaching, training, and recognition opportunities
Compliance & Standards
- Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing
Additional Information
Hilton is a global leader in hospitality with a suite of world-class brands and a company-wide commitment to providing the best stay for every guest. The company has welcomed more than 3 billion guests worldwide and has earned repeated recognition on the World's Best Workplaces list by Great Place to Work and Fortune.