Executive Sous Chef

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Qualifications

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

Responsibilities

Here's what you'll do during a typical day:

• Oversee day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Contribute to menu creations: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for all Food & Beverage outlets
• Enhance the guest experience: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements to the dining experience
• Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
• Lead a high-performing team: Recruit new talent while fostering team growth through regular coaching, training, and recognition opportunities
• Uphold regulatory standards: Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing