Executive Sous Chef - Doubletree by Hilton Hotel Seattle Airport

Everett, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Flexible

Benefits

Medical insurance

Vision Insurance

Dental Insurance

Life insurance

Disability insurance

Mental Health Resources

Paid Time Off

vacation

Go Hilton travel discount

401(k) Plan

Pension Plan

Employee Stock Purchase Program

DailyPay access

Complimentary duty meals

Employee assistance program

debt-free education

Career growth opportunities

Team Member Resource Groups

Recognition and rewards programs

Job Description

DoubleTree by Hilton Seattle Airport and Conference Center is a premier hotel located just across the street from Seattle-Tacoma International Airport and a short drive from Downtown Seattle. As part of the Hilton global brand, this property combines the warmth and comfort that Hilton is known for with exceptional service and a prime location that caters to both business and leisure travelers. DoubleTree by Hilton Seattle Airport and Conference Center boasts modern amenities, spacious guest rooms, extensive conference facilities, and a variety of dining options, all designed to provide guests with a memorable experience.

Joining this vibrant team means being a part of a company that values its employees and offers competitive benefits including medical, vision, dental, life, and disability insurance, in addition to mental health resources. The hotel supports career growth and development through various initiatives such as educational programs, employee assistance programs, and a unique Go Hilton travel discount program offering discounted travel for team members and their families. Team members also enjoy perks like complimentary duty meals, free parking, uniforms, and an employee stock purchasing program.

The role of Executive Sous Chef at DoubleTree by Hilton Seattle Airport and Conference Center is a dynamic and challenging position offering an exciting career opportunity within the hospitality industry. The Executive Sous Chef supports the Executive Chef and is responsible for overseeing the culinary operations across the hotel, ensuring food quality, consistency, and compliance with safety and sanitation standards. This role is key to delivering outstanding guest experiences by maintaining high culinary standards, innovating menu items, and managing kitchen operations efficiently. The position also involves working closely with banquet and catering services, addressing guest feedback, managing team performance, and implementing cost control measures.

Ideal candidates will possess 3-4 years of experience in an Executive Sous Chef role, preferably within the hotel or hospitality sector. Candidates should demonstrate leadership skills capable of motivating large teams, proficiency in kitchen management including inventory control and scheduling, and experience in high-volume banquet operations. Creativity in menu development and strong organizational and communication skills are crucial. Experience with unionized environments is a plus. The role requires adaptability to varied shift patterns and the ability to maintain quality and efficiency under pressure.

This position offers a competitive salary range of $90,000 to $95,000 annually with varied shifts to meet business demands. Working at DoubleTree by Hilton Seattle Airport and Conference Center means joining a team dedicated to hospitality excellence and driven by Hilton's core values of integrity, teamwork, ownership, and leadership. It’s an outstanding opportunity for culinary professionals aspiring for career growth in a supportive and diverse environment where their skills and creativity are highly valued.

Job Requirements

Bachelor's degree or equivalent culinary education preferred
Minimum 3-4 years in a similar Executive Sous Chef role
Prior experience in hotel culinary operations
Strong leadership and team management skills
Ability to develop and maintain cost control measures
Knowledge of health, safety, and sanitation regulations
Excellent communication and organizational skills
Ability to work varied shift patterns to meet business demands
Proficient in managing high-volume banquet and catering operations

Job Qualifications

3-4 years of experience in an Executive Sous Chef role preferably within a hotel setting
Demonstrated creativity in dish development and menu writing with consideration for production efficiency and cost control
Exceptional organizational skills and strong verbal and written communication abilities
Strong leadership with ability to manage and motivate large teams
Proven track record in high-volume banquet and catering operations
Knowledge of food safety regulations and best practices
Experience working with or in unionized environments preferred
Proficiency in kitchen management including inventory control, scheduling, and sanitation standards

Job Duties

Assist the Executive Chef in the direction and oversight of all culinary operations including preparation and production of all hotel meals, food quality and presentation, compliance with safety and sanitation standards, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes
Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards
Monitor and develop team member performance including supervision, counseling, evaluations, training, scheduling, and assigning work
Deliver recognition and reward to team members
Manage inventory control and scheduling to optimize kitchen operations
Maintain high standards of quality and consistency under pressure