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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,200.00 - $87,900.00
Work Schedule
Flexible
Benefits
Medical insurance
Daily Pay
Mental Health Resources
Paid Time Off
Discounted travel
Parental leave
educational assistance
retirement savings
Employee Stock Purchase Program
Career Development
recognition programs
Resource groups
Job Description
Hilton Columbus Downtown is a premier AAA Four Diamond hotel located in the heart of the Short North Arts District in Columbus, Ohio. As one of Hilton's flagship urban properties, this award-winning hotel boasts 1,000 elegantly appointed guest rooms, over 75,000 square feet of versatile event space, and six distinct food and beverage outlets. Among these outlets are the signature restaurant FYR, the rooftop bar Stories on High, the Gallerie Bar and Bistro, and various banquet facilities, making it one of the most dynamic hospitality environments in the region. Hilton Columbus Downtown takes pride in offering an exceptional guest experience,... Show More
Job Requirements
- high school diploma or equivalent
- 3-5 years of relevant culinary experience
- prior supervisory or sous chef role experience
- knowledge of banquet operations
- ability to work in a fast-paced, multi-outlet environment
- strong attention to detail
- ability to follow health and sanitation standards
- willingness to work flexible hours including evenings, weekends, and holidays
Job Qualifications
- 3-5 years of supervisory or sous chef experience
- solid banquet experience
- strong leadership skills
- ability to maintain high quality and consistency in food preparation
- excellent organizational and multitasking abilities
- knowledge of health and safety regulations
- effective communication and interpersonal skills
Job Duties
- Preparing, cooking, and presenting food in alignment with quality standards, productivity goals, cost controls, and forecast needs
- Ensure compliance with health, safety, sanitation standards while fostering a positive and productive work environment
- Assist the Executive Chef and Banquet Chef with managing the kitchen staff, including cooks and other personnel
- Oversee food preparation, cooking, and presentation to ensure adherence to quality standards
- Monitor production flow and product quality to maintain efficiency and excellence
- Train, supervise, support, schedule and evaluate kitchen staff to ensure optimal performance
- Provide strong leadership and foster teamwork among the culinary team
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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