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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $19.25 - $24.25
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee discount
Training and development opportunities
Career growth potential
Job Description
Hilton is a renowned global hospitality company with thousands of hotels located in over 100 countries and territories. Known for providing exceptional guest experiences, Hilton operates across a diverse family of brands including Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. This international presence and brand diversity offer countless opportunities for career growth and professional development within the hospitality industry. Hilton is dedicated to maintaining its reputation for excellent service, amenities, and accommodations, making it a preferred choice for both business and leisure travelers worldwide.
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Job Requirements
- High school diploma or equivalent
- 1 to 3 years kitchen management experience in 4 or 5-star hotel restaurant or high-level individual restaurant
- Minimum 3 years experience as a kitchen chef
- Knowledge of HACCP and food safety systems
- Ability to operate kitchen equipment safely
- Strong training and leadership skills
- Basic computer skills
- Ability to manage multiple tasks and prioritize
- Good communication skills
- Ability to work under pressure
- Team-oriented mindset
Job Qualifications
- High school or equivalent preferably from professional culinary school
- 1 to 3 years kitchen management experience in 4 or 5-star hotel restaurant or high-level individual restaurant
- 3 years kitchen chef experience
- Creative with strong research and development skills
- Extensive knowledge of kitchen equipment and staff training ability
- Basic computer operation knowledge
- Knowledge of food safety systems
- Ability to complete tasks on time and prioritize
- Work well under pressure and problem solve
- Able to work independently and in a team
Job Duties
- Responsible for food production including breakfast, room order, dinner, conference and events, staff meal
- Prepare menus as required in a timely manner and strictly according to recipe, standards and plating quality
- Maintain compliance with HACCP requirements in hotel operations
- Operate kitchen equipment, appliances and machines properly
- Assist Chef in training new and current staff and improve SOPs
- Participate in kitchen meetings to improve operations and maintain communication
- Perform takeout or work outside the kitchen when required
- Inform kitchen staff about occupancy rates, forecast plans and revenue
- Respond to guest requests promptly and satisfactorily
- Accept constructive criticism openly
- Implement new menu changes and daily specials
- Work with Chef to order food quantities, minimize waste and maximize returns
- Regularly check and report on kitchen equipment status
- Ensure recipes and costs are updated
- Monitor quality and quantity of food to optimize raw material use
- Attend management and operations meetings
- Check food quality prepared by staff and make adjustments
- Help determine menu selection to satisfy guests and segments
- Safely use all kitchen electrical equipment
- Promote team working methods
- Ensure staff awareness of fire and safety procedures
- Adopt hotel safety policy
- Perform other reasonable duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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