Job Requirements

Position Summary:

The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef. 

Core Responsibilities:

Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Manage kitchen to adhere to OSHA and Food Handling Regulations. Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback. Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.Ensure the opening and closing procedures for Station Cooks I, II and III are completed.Efficiently expedite food from front line during meal periods.

Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.

Assist in menu and recipe creation, in cooperation with Executive Chef.

Other duties as assigned to ensure effective operation of the overall hotel.

Work Experience

Knowledge, Skills, and Competencies:

Prior experience in kitchen leadership roleEffective communication skills, both verbal and writtenHigh work ethic and self-initiativeStrong computer skills in Microsoft SuiteRegular attendance according to established guidelinesMay be required to work varying schedules to reflect the business needs of the propertyMust possess basic computational abilityFocus and maintain attention to tasks, and complete work assignments on time despite frequent interruptionsAbility to work in high pressure, sometimes stressful situations.Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times

Physical Requirements:



Stand and walk for varying lengths of time, often for extended periods of timeWork takes place in an environment that can be very hot and very cold throughout theshift.Lift and carry heavy objects weighing approximately thirty (30) to forty (40) poundsGood communication skills, both written and verbalGrasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,listening and hearing ability and visual abilityMust have finger dexterity to be able to operate office equipment such as computers,printers, multi-line phone, filing cabinets, photocopiers and other office equipment asneeded 


Disclaimer
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.