Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $28.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
DailyPay
Medical insurance
Mental Health Resources
Paid Time Off
Go Hilton travel program
Parental leave
debt-free education
401k plan
Hilton shares
Career growth and development
Team Member Resource Groups
Recognition and rewards programs
Job Description
Hilton Anaheim is a premier hospitality establishment located in the heart of California's renowned Orange County, adjacent to the Anaheim Convention Center and just steps from the iconic Disneyland Resort. This massive 1,574-room hotel is part of the globally recognized Hilton brand, which has been a leader in the hospitality industry since its founding in 1919. Hilton Anaheim is celebrated for its commitment to excellence, which is reflected in its ranking as number one on the Great Places to Work list and recognized on Fortune's World’s Best Workplaces list. The hotel offers a vibrant, inclusive, and welcoming environment where team... Show More
Job Requirements
- Minimum of 1 year sous chef or lead cook experience in a restaurant or hotel setting
- Minimum of 3 years experience as a line cook
- Knowledge of health department regulations and proper cooking and holding temperatures
- Familiarity with all stations on the hot line including pantry, cold food, hot food, protein breakdown and cooking
- Willingness to work varied shifts including nights, weekends and holidays
- Previous hotel and union experience preferred
Job Qualifications
- A minimum of 1 year sous chef or lead cook experience in a restaurant or hotel setting
- A minimum of 3 years experience as a line cook
- Working knowledge of health department regulations and proper cooking and holding temperatures
- Working knowledge of all stations on the hot line including pantry, cold food, hot food, protein breakdown and cooking
- Ability to work varied shifts that include nights, weekends and holidays
- Previous hotel and union experience are a plus
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, 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 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
- Assist in monitoring and developing team member performance to include supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work, and delivering recognition and reward
- Work varied shifts that include nights, weekends and holidays
- Maintain working knowledge of all stations on the hot line including pantry, cold food, hot food, protein breakdown and cooking
- Ensure adherence to health department regulations and proper cooking and holding temperatures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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