Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,200.00 - $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
career growth
Recognition and rewards
Paid Time Off
Parental leave
Employee Stock Purchase Program
debt-free education
Job Description
Canopy by Hilton Sioux Falls Downtown is the first full-service hotel in Sioux Falls, perfectly situated overlooking the river in the vibrant Steel District, next to the historic Falls Park and Levitt Outdoor Amphitheater. The hotel boasts 21,865 square feet of event space, a delightful Italian restaurant with an inviting patio, and a specialty coffee bar, catering to both locals and travelers seeking luxury and comfort in a dynamic urban environment. As part of the globally recognized Hilton brand, the hotel exemplifies Hilton's commitment to exceptional guest experiences, quality service, and innovative hospitality solutions.
The Sous Chef position... Show More
The Sous Chef position... Show More
Job Requirements
- High school diploma or equivalent
- At least 2 years of relevant kitchen leadership experience
- Previous banquet culinary experience
- Ability to work in a fast-paced hospitality environment
- Strong teamwork and leadership skills
- Commitment to upholding safety and cleanliness standards
- Flexibility to work various shifts including weekends and holidays
Job Qualifications
- Minimum of 2 years of kitchen leadership experience
- Experience in banquet culinary operations
- Strong team-focused spirit
- Ambition to grow within the culinary space
- Ability to collaborate effectively with management and team members
- Knowledge of food safety and sanitation regulations
- Excellent organizational and communication skills
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations to ensure preparation and production of meals, food quality, safety and sanitation compliance, team productivity and cost control
- Create and implement menu selections for special banquet themes and events in partnership with the Executive Chef and Food and Beverage Director
- Ensure compliance with all health, safety, sanitation, and alcohol awareness standards
- Supervise team members by conducting training, counseling, evaluations, scheduling, work assignments and providing recognition and rewards
- Support financial profitability through effective culinary operations management
- Maintain high standards of food presentation and quality
- Foster a team-focused environment that encourages growth and development among kitchen staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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