Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $25.00
Work Schedule
Flexible
Weekend Shifts
Benefits
DailyPay
Medical insurance
Mental Health Resources
Paid Time Off
Go Hilton travel discount
Parental leave
Matching 401k
Employee Stock Purchase Program
debt-free education
career growth
Team Member Resource Groups
recognition programs
Job Description
Signia by Hilton Atlanta is a premier luxury hotel known for its expansive offerings and exceptional service within the Atlanta hospitality scene. This remarkable property features 976 rooms and boasts over 140,000 square feet of versatile banquet space, catering to a wide array of events from grand conferences to intimate gatherings. As part of the globally recognized Hilton brand, Signia by Hilton Atlanta benefits from a rich heritage of hospitality excellence and an organizational culture that values innovation, inclusivity, and professional growth.
This Full-Time Junior Sous Chef opportunity is designed for culinary professionals who are eager to lead and i... Show More
This Full-Time Junior Sous Chef opportunity is designed for culinary professionals who are eager to lead and i... Show More
Job Requirements
- High school diploma or equivalent
- Minimum one year of relevant culinary experience in banquet settings
- Experience working in hotel kitchens
- Ability to work full-time including weekdays, weekends and holidays
- Strong hands-on leadership presence
- Willingness to engage actively on the kitchen floor approximately 95 percent of the time
- Ability to comply with safety and sanitation regulations
Job Qualifications
- At least one year of experience as a Lead Cook in high-volume banquet operations
- Prior experience in hotel kitchens
- Strong leadership and team management skills
- Skilled in menu planning and culinary creativity
- Knowledge of food safety and sanitation regulations
- Ability to maintain high standards of food quality and presentation
- Effective communication and interpersonal skills
Job Duties
- Assist the Chef de Cuisine in the direction and oversight of all culinary operations including preparation and production of meals, food quality and presentation, compliance with safety and sanitation standards, team member productivity and performance, implementation of policies and procedures, cost controls and profitability
- Create and implement menu selections for special banquet themes and events in partnership with the Executive Chef and Director of Food and Beverage
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Assist in monitoring and developing team member performance including supervision, counseling, evaluations, training, scheduling, assigning work and delivering recognition and reward
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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