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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 ... Show More
Joining this vibrant team ... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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