Executive Sous Chef - Embassy Suites Tampa Downtown Convention Center
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,400.00 - $78,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Career development opportunities
Job Description
Hilton is a globally renowned leader in the hospitality industry, established in 1919 and celebrated for nearly a century of innovation, quality, and success. As a full-service hotel company, Hilton spans a diverse spectrum of lodging options ranging from luxurious resorts and full-service hotels to extended-stay suites and mid-priced accommodations. The company is dedicated to delivering exceptional guest experiences, combining comfort, service, and value to satisfy both business and leisure travelers around the world. Hilton's vision is to "fill the earth with the light and warmth of hospitality," a commitment that brings its team together globally to create remarkable and... Show More
Job Requirements
- High school diploma or equivalent
- culinary degree or certification preferred
- minimum of 3 years experience in a similar role within the hospitality industry
- strong leadership and management skills
- knowledge of kitchen safety and sanitation regulations
- ability to work flexible hours including weekends and holidays
- excellent communication skills
- physical stamina to stand for long periods
- ability to handle multiple tasks simultaneously
Job Qualifications
- Proven experience in culinary management or as a sous chef
- knowledge of food safety and sanitation standards
- ability to manage and motivate a team effectively
- menu planning and food production expertise
- strong leadership and organizational skills
- excellent communication and interpersonal skills
- understanding of financial cost controls and budgeting
- ability to work under pressure in a fast-paced environment
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 in partnership with the Executive Chef and Director of Food and Beverage, as needed
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Monitor and develop team member performance through supervision, counseling, evaluations, training, scheduling, assigning work and delivering recognition and reward
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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