Executive Sous Chef Hilton Hotels

As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.

Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities.

Analyze feedback from clients and team members, make judgments and act to implement suggestions for improvement.

Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.

Monitor team performance, product quality and production flow; foster continuous improvement where necessary.

Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.

Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.

Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.

Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes

Assist Executive Chef in estimating annual food budget

Monitor outlets during peak periods to oversee production flow and presentation

Report any equipment in need of repair or replacement to Property Operations

Perform other duties as requested, such as VIP parties and staff meetings