Senior Sous Chef - Hilton Bonnet CreekHilton

A Senior Sous Chef with Hilton Hotels and Resorts is responsible for assisting with the direction and oversight of all culinary operations in the hotels continuing effort to deliver outstanding guest service and financial profitability.

What will it be like to work for this Hilton Worldwide Brand?

One of the most recognized names in the industry, Hilton Hotels & Resorts offers travelers a world of authentic experiences. Hilton remains an innovative, forward-thinking hospitality leader by offering best-in-class products, services and amenities to ensure that every guest feels cared for, valued and respected. From inaugural balls and international award galas to business events and personal moments, Hilton is where the world makes history, closes the deal, toasts special occasions and gets away from it all.

Hilton Hotels & Resorts is one of Hilton Worldwides twelve market-leading brands. For more information visit www.hiltonworldwide.com.

If you understand the importance of upholding a brands reputation and what it takes to provide a globally recognized hospitality experience, you may be just the person we are looking for to work as a Team Member with Hilton Hotels & Resorts.

What will I be doing?

As Senior Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotels continuing effort to deliver outstanding guest service and financial profitability. Specifically, an Senior Sous Chef would be responsible for performing the following tasks to the highest standards:

• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel 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 special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed

• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness 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

EOE/AA/Disabled/Veterans