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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel program
Parental leave
Education Assistance
401k plan
Employee Stock Purchase Program
Career Development
recognition programs
Job Description
The Hilton Tampa Downtown is a distinguished full-service hotel located in the heart of downtown Tampa, Florida. With 520 rooms, this vibrant property is situated just two blocks from the picturesque Tampa Riverwalk and within close proximity to major attractions such as the Amalie Arena and Tampa Convention Center. The hotel offers an exceptional blend of luxury and convenience, featuring 37,756 square feet of versatile event space and six diverse dining venues that cater to a variety of guest preferences. Hilton Tampa Downtown prides itself on delivering excellent hospitality experiences that combine comfort, impeccable service, and cultural charm to both... Show More
Job Requirements
- Bachelor's degree in culinary arts or related field preferred
- Minimum five years of relevant culinary experience
- Proven experience as executive sous chef or similar role
- Ability to manage high-volume kitchen operations
- Strong leadership and interpersonal abilities
- Knowledge of culinary trends and local cuisine
- Flexibility to work varied shifts including weekends and holidays
Job Qualifications
- Five years of sous chef experience
- Three years as an executive sous chef in high-volume environments
- Strong leadership and team management skills
- Knowledge of food safety and sanitation standards
- Ability to develop menus and manage banquet food production
- Excellent communication and problem-solving skills
- Experience with cost control and inventory management
Job Duties
- Assist the executive chef in directing all culinary operations
- oversee preparation and production of all hotel meals
- ensure food quality and presentation standards
- maintain compliance with safety and sanitation regulations
- manage team member productivity and performance
- implement culinary policies and procedures
- control costs to ensure profitability
- interact with guests and clients to assess satisfaction and address issues
- help develop and implement menu selections for special events
- supervise leased labor for banquet events
- provide training, scheduling, and evaluations for culinary staff
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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