Sous Chef Pastry

Role Overview

Pastry Sous Chef at Hilton, leading daily kitchen operations in a hotel hospitality setting.

Role Purpose

Lead culinary team operations and deliver memorable guest experiences through exceptional pastry production, service excellence, and hands-on kitchen leadership.

Key Responsibilities

Culinary Operations & Leadership

• Lead hands-on operations and in-the-moment coaching to kitchen staff with focus on Outlets or Banquets.
• Manage daily kitchen operations, including creating and monitoring production lists.
• Complete line checks and expedite service periods.

Menu Development & Service

• Develop and implement seasonal menus, promotional features, and daily specials.
• Oversee production and service delivery.

Cross-Department Collaboration

• Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.

Administration & Logistics

• Assist with inventory management, ordering, and scheduling.

Compliance & Standards

• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations.
• Ensure the highest standards of guest and team member wellbeing.

Additional Information

Hilton core values that guide success in this role include passion for hospitality, integrity, inspirational leadership, teamwork, ownership and accountability, and focus on urgency and discipline in every moment.