Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $25.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel discount
Parental leave
401(k) matching
Employee Stock Purchase Program
debt-free education
Career growth programs
Recognition and rewards
Job Description
Signia by Hilton Atlanta is a premier luxury hotel encompassing 976 rooms and boasting over 140,000 square feet of exquisite banquet space. Part of the globally recognized Hilton portfolio, this flagship property is situated in the vibrant city of Atlanta, offering guests unparalleled service, comfort, and sophistication. Known for exceptional hospitality, the hotel caters to a diverse clientele including corporate events, weddings, and large-scale banquets, thereby necessitating a robust culinary team dedicated to delivering memorable dining experiences.
As a Junior Sous Chef at Signia by Hilton Atlanta, you will be integral to the hotel's culinary success within its vast banque... Show More
As a Junior Sous Chef at Signia by Hilton Atlanta, you will be integral to the hotel's culinary success within its vast banque... Show More
Job Requirements
- High school diploma or equivalent
- Minimum one year Lead Cook experience in banquet operations
- Full availability including weekdays, weekends, and holidays
- Ability to stand and work on feet for extended periods
- Strong leadership presence
- Effective communication skills
- Familiarity with health and safety regulations
- Willingness to work in a high-volume, fast-paced kitchen environment
Job Qualifications
- Minimum one year experience as a Lead Cook in high-volume banquet operations
- Experience working in hotel kitchens preferred
- Strong leadership and supervisory skills
- Culinary creativity and expertise
- Knowledge of food safety and sanitation regulations
- Ability to work full time including weekends, holidays, and varied shifts
- Excellent communication and teamwork abilities
Job Duties
- Assist the Chef de Cuisine in directing and overseeing all culinary operations including preparation and production of hotel meals
- Ensure food quality and presentation meet established standards
- Maintain compliance with all health, safety, sanitation, and alcohol awareness regulations
- Develop and implement menu selections for special banquet themes and events in partnership with executive leadership
- Supervise, train, and evaluate team members to enhance performance and productivity
- Manage scheduling, assign work, and deliver recognition and rewards to the culinary team
- Control costs and support financial profitability of banquet operations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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