Junior Sous Chef, Capolinea - Signia by Hilton Atlanta
Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $25.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Go Hilton travel program
DailyPay
Hilton Shares employee stock purchase program
maternity and parental leave
debt-free education
Flexible Shifts
Comprehensive health insurance
Mental Health Resources
Paid Time Off
401k plan with company match
Job Description
Signia by Hilton Atlanta is a prestigious and expansive property featuring 976 rooms, over 140,000 square feet of banquet space, and eight unique food and beverage outlets. This hotel is known for its commitment to delivering exceptional guest experiences and upholding high standards in hospitality. As part of the globally recognized Hilton brand, Signia by Hilton Atlanta benefits from the extensive support and resources of one of the world’s leading hospitality companies. Hilton has been a beacon of innovation, quality, and success since its founding in 1919, and it continues to set standards in the lodging sector from luxury resorts... Show More
Job Requirements
- High school diploma or equivalent
- At least five years of line cook experience
- One to two years in a sous chef or leadership role
- Open availability with ability to work PM shifts, weekends and holidays
- Strong attention to detail
- Ability to comply with health and safety standards
- Good physical stamina and manual dexterity
- Ability to work in a team environment
Job Qualifications
- Minimum five years of line cook experience
- One to two years in a sous chef or leadership role
- Strong attention to detail
- Ability to work in a fast-paced environment
- Knowledge of traditional Italian and contemporary American cuisines
- Experience with menu development
- Understanding of safety and sanitation standards
- Effective team leadership skills
- Good communication abilities
Job Duties
- Assist the culinary leadership team 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 and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Create and implement menu selections for special banquet themes and events based on food trends and regional tastes 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
We didn't receive the exact location for this job posting,
please contact the employer.
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