Executive Sous Chef
Role Overview
The Executive Sous Chef supports the direction and administration of hotel culinary operations and helps deliver memorable guest experiences.
Key Skills for This Role
Full Job Posting
Role overview
The Executive Sous Chef supports the direction and administration of hotel culinary operations and helps deliver memorable guest experiences.
Culinary operations
- Oversee day-to-day culinary operations and manage the preparation and production of hotel meals.
- Ensure high standards of food quality, presentation, cost controls, and overall profitability.
- Partner with the Executive Chef and Food and Beverage Director to develop and execute menus for all food and beverage outlets.
Guest experience and team leadership
- Engage guests and clients to gather feedback, identify trends, and support improvements to dining experiences.
- Manage and refine kitchen systems, processes, and workflows.
- Recruit talent and foster team growth through coaching, training, and recognition.
- Maintain health, safety, and sanitation compliance to support guest and team-member wellbeing.
Values and approach
- Hilton highlights hospitality, integrity, leadership, teamwork, ownership, accountability, urgency, and discipline as qualities for success.
- The description does not state formal education, certification, or years-of-experience requirements.
Benefits
- Hilton lists discounted travel through its Go Hilton program, paid parental leave for eligible team members, crisis concierge support, and mental health resources.
- Benefit availability varies by location, eligibility, and program terms.
About Hilton
Hilton describes itself as a global hospitality company with a portfolio of hotel brands and a workplace culture recognized by Great Place to Work and Fortune.
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