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Hilton
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Banquet Sous Chef - (FT)
About the job
Duties and Responsibilities
- Responsible to assist the Senior Chefs in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Create and implement menu selections for events based on current food trends and regional tastes in partnership with the Senior F&B Management
- Ensure compliance with federal, state, local and company health, safety, sanitation standards
- Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
Requirements
Mandatory
- Minimum of 4 years in the culinary department of a luxury hotel or restaurant and or a culinary degree.
- Solid knowledge high end cooking including breakfast.
- Able to expedite service and stay organized in a busy restaurant.
- Working knowledge of mathematics for recipes, ordering, and financial research purposes.
- Ability to manage and dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience.
- Strong creativity.
- Quality driven with a passion for excellence.
- Must possess excellent organizational and administrative, interpersonal and leadership skills.
- Approachable, open-minded and fair.
- Flexible work hours to meet the demands of an different Outlets operation.
- High energy.
Desirable
- Advanced HACCP certification or equivalent
- Additional languages
- Working knowledge of computers and basic software
- Fine dining cuisine knowledge is a plus
- Department: F&B kitchen
Closed
Banquet Sous Chef - (FT)
Full-time, Indefinite
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