Sous Chef (Cold Kitchen)

Job Overview

Become a vital part of an esteemed hospitality team as a Sous Chef specializing in the cold kitchen. In this role, you will not only guide daily kitchen operations but also contribute to creating unforgettable experiences for guests by spreading warmth and professionalism.

Key Responsibilities

• Lead and actively manage culinary team activities, providing hands-on guidance and coaching focused on either dining outlets or banquet services.
• Oversee all aspects of production and service, including the creation and tracking of production schedules, conducting line inspections, and facilitating smooth service flow.
• Innovate and implement seasonal menus, special promotions, and daily culinary features to enhance the guest dining experience.
• Encourage strong cooperative relationships between front-of-house and kitchen teams to promote cohesive operations.
• Support kitchen administration by managing inventory controls, placing orders, and preparing staff schedules.
• Ensure adherence to health, safety, sanitation, and alcohol service regulations to maintain top standards for guests and staff safety.

Qualifications and Values

Hilton prioritizes team members who embody core values such as integrity, leadership, teamwork, accountability, and a proactive focus on quality and urgency. A genuine passion for hospitality and commitment to doing what's right are essential qualities for success.

About the Employer

Hilton is a globally recognized hospitality leader renowned for delivering exceptional guest experiences and nurturing an award-winning workplace culture recognized by Great Place to Work and Fortune. With a diverse portfolio of brands and over three billion guests welcomed worldwide, Hilton fosters career growth and a supportive work environment.