With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.  

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If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

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The Sous Chef is responsible for planning and managing day to day culinary operations while upholding to the high standards set by the hotel.              

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What will I be doing? 

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As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: 

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People

\n\nSupervise all employees during set-up, service and breakdown for each meal period.\nEnsure 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\nWork together with the Senior Sous chef and/or Executive Sous Chef in preparing marketing plan throughout the year.\nVerify all scheduled staff is present and signed-in.\nEnsure training is occurring on an ongoing basis with all employees.\nMaintain discipline and motivation for employees.\nEnsure proper training is given to all line cooks.\nActively work with restaurant manager, stewarding, and engineering in having a smooth operation.\nEnsure kitchen employees are storing food properly, following a ‘FIFO’ system.\nAssume full responsibility in the absence of the Senior Sous chef and/or Executive Sous Chef.\nParticipate in the scheduling and performance evaluation of kitchen employees.\nRespond properly in any hotel emergency or safety situation.\nPerform other tasks or projects assigned by hotel management and staff.\nSupport other kitchen department when required.\n\n

 

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Product

\n\nAble to assist and prepare Tea Lounge, In Room Dining, Basilico, Manhattan and Western Banquet menu items.\nExpedite orders on the line, by getting involved, coordinating, checking and managing the line, \nControl all food preparation/storage.\nEnsure the service and food prepared are up to Hotel’s standard.\nRequisite all food items needed daily from the food storeroom in concert with all cooks.\nVerify the taste and presentation of food produced prior to meal periods.\nCommunicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.\nInspect and supervise the sanitation and maintenance of equipment.\nEnsure that proper work orders is made and follow up accordingly.\n\n

 

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Profit

\n\nControl labor and food costs.\nPerform daily storeroom inspections of all walk-in refrigerators to ensure that proper rotation of food is done.\nAssist the storeroom Receiving Clerk in reviewing the quality of goods received as necessary.\nReview the refrigerator areas of the kitchen and storerooms to ensure the proper usage of merchandise.\nInform and keep the Senior Sous chef and/or Executive Sous Chef up-to-date on problems and irregularities and recommends courses of action.\nMonitor and control the labor maximize productivity to produce a quality product while adhering to labor standards.\nMonitor and control the food cost by creative menu planning, keeping waste to a minimum.\nAssist in the development of a safe and clean working environment.\n

What are we looking for? 

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A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 

\n\nReading, writing and oral proficiency in the English language.\n8 to 10 years experience in cooking and supervision.\nMust have full knowledge of sanitation requirements (MOE) in handling food; Very good knowledge of food safety, hygiene and sanitation best practices\nCulinary school diploma or minimum High school graduate.\nStrong leadership, training, motivation and communication skills.\nGood knowledge of food cost practice, recipe calculation and butcher test.\nCreative, innovative and good in cooking and presentation of food for a la carte, buffet and receptions\n\n

 

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What will it be like to work for Hilton? 

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Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!