Senior Sous Chef, Baldi Restaurant - Waldorf Astoria Beverly Hills
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,700.00 - $65,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Career advancement opportunities
Job Description
Hilton, founded in 1919, is a global leader in the hospitality industry known for its innovative approach, commitment to quality, and sustained success across its wide array of lodging options. Spanning luxurious full-service hotels, resorts, extended-stay suites, and mid-priced hotels, Hilton has built a strong reputation for providing superior accommodations, memorable guest experiences, and excellent value to both business and leisure travelers worldwide. As a company dedicated to continuing this tradition, Hilton focuses on hospitality excellence, team member development, and community leadership, anchored by its core values which emphasize integrity, teamwork, and ownership. Operating with a sense of urgency and... Show More
Job Requirements
- High school diploma or equivalent
- Prior culinary experience in a hotel or large-scale food service environment
- Strong understanding of health and safety regulations
- Ability to work flexible hours including evenings, weekends and holidays
- Physical stamina to stand for long periods and lift heavy items
- Valid food handler certification or willingness to obtain
- Demonstrated ability to lead and motivate a culinary team
Job Qualifications
- Proven experience as a Sous Chef or similar culinary leadership role
- Strong knowledge of food safety and sanitation regulations
- Ability to create and implement menus that reflect current food trends and regional tastes
- Demonstrated leadership and team management skills
- Excellent communication and interpersonal abilities
- Familiarity with cost control and budgeting in a culinary environment
- Commitment to maintaining high standards of food quality and presentation
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 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 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 including supervision, counseling, evaluations, training, scheduling and assigning work, and delivering recognition and reward
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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