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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Discounted travel
career growth
Employee assistance program
recognition programs
Job Description
Hilton is a globally renowned hospitality company with a rich history dating back to 1919. As a leader in the lodging sector, Hilton operates a wide range of properties, from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. The company is dedicated to providing exceptional guest experiences worldwide, supported by its strong vision 'to fill the earth with the light and warmth of hospitality.' Hilton's success is built on a foundation of innovation, quality, and operational excellence, with a workforce committed to the values of hospitality, integrity, leadership, teamwork, ownership, and a proactive approach known as 'Now.'... Show More
Job Requirements
- High school diploma or equivalent
- minimum 3 years of experience in a supervisory culinary role
- knowledge of federal, state, and local health regulations
- ability to work flexible hours including weekends and holidays
- strong leadership and teamwork abilities
- excellent interpersonal and communication skills
- physical stamina to perform kitchen duties under pressure
Job Qualifications
- Culinary degree or equivalent experience
- proven leadership in culinary operations
- knowledge of food safety and sanitation standards
- experience with team management and training
- excellent communication skills
- ability to monitor and improve guest satisfaction
- familiarity with current culinary trends
- strong organizational and cost control skills
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations
- prepare and produce all hotel meals
- ensure food quality and presentation standards
- comply with safety and sanitation regulations
- monitor team member productivity and performance
- implement culinary policies and cost controls
- interact with guests to assess satisfaction and make improvements
- stay current on food trends and regional tastes
- ensure compliance with health and safety standards
- develop team member performance through supervision, counseling, training, scheduling, and recognition
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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