Executive Sous Chef

About the role

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. 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! You will lead the charge in our kitchen and work alongside our Head Chef to bring our culinary vision to life. 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. Here's what you'll do during a typical day: Ensure the correct preparation and presentation of a consistent level for all food items prepared. Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Established and maintains appropriate food portions with respect to the hotel's pricing policy. Assign prices for food items on daily menus that results in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distributing of menus. Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report. Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food. Coordinate and supervise the ordering of all food supplies and kitchen equipment; approve all products to meet quality standards; keep cost accounts; and takes responsibility of food preparation areas. Hire, trains, discipline, supervise and organize all kitchen personnel on a regular basis. Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted. Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings. Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover. Maintain a consistently high level of employee morale and motivation. Coordinate with the Food and Beverage Director, the Hotel Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements. Ensure that sanitation standards as set forth by Hilton and the state are in compliance as well the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment. Develop and ensure a safe working environment for people to work. Set up control systems which will assure quality and portion consistency. Create proper purchasing specifications as stipulated in "Purchasing of Conduct". Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Communicate with the Director of Food and Beverage on a regular basis the activities and result of the kitchen. Able to prepare relevant budgets for all the kitchens. Respond properly in any hotel emergency or safety procedures. Perform other tasks or projects assigned by hotel management and staff. Coordinate the job requirements between all the kitchens, the Chefs, in cooperation with Stewarding, Service and Engineering departments. 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. In addition, this role requires the following minimum qualifications: At least 6-8 years of professional kitchen experience, including supervisory experience as Sous Chef or Senior Sous Chef Ability to oversee kitchen operations and act in place of the Executive Chef when required Experience in kitchen administration, including menu planning, inventory management, cost control, scheduling, and operational coordination Strong knowledge of food preparation, production, and professional kitchen workflows Good understanding of food safety, hygiene standards, sanitation practices, and HACCP requirements Experience in leading, training, and coordinating kitchen staff Strong organisational and planning skills with the ability to mana

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