Sous Chef - Hilton Norfolk The Main

The hiring establishment is a reputable hospitality company known for its commitment to delivering exceptional dining experiences through its well-managed kitchen operations. As a key player in the hospitality industry, this company operates with a strong focus on quality, consistency, and guest satisfaction. The environment blends culinary excellence with operational efficiency, ensuring that all food preparation and service exceed industry standards. Their restaurant operations are complemented by banquet and room service departments, creating a comprehensive culinary service for all types of guests and events. Alongside its dedication to operational excellence, the company emphasizes safety, sanitation, and compliance with all regulatory standards, especially those relating to food handling and labor management. This is a full-time employment opportunity with potential for competitive salary and benefits, suited for candidates passionate about culinary management and leadership within a hotel or restaurant setting.

The Sous Chef role is central to the successful operation of the kitchen and involves overseeing daily kitchen activities to ensure the consistent, profitable, and high-quality production of food items. This role requires stepping into various culinary positions to assist new associates and to cover shifts during peak demand. The Sous Chef supervises shift operations, including opening and closing duties and ensuring all assigned tasks are completed efficiently and to standard. Collaboration with the restaurant and banquet teams is essential to coordinate meal service and event timings effectively. Responsibilities also include developing menus and promotions, managing culinary equipment and supplies, and maintaining inventory within budget constraints. The Sous Chef must ensure food safety and sanitation standards are rigorously followed throughout the kitchen.

Leadership extends beyond culinary duties to managing the stewarding team, ensuring the kitchen and service areas maintain exemplary cleanliness, safety, and organization. This includes coordinating banquet china, glassware, and silverware logistics and overseeing hazardous materials compliance. Specific duties include training staff in safety procedures, supervising emergency protocols, and contributing to accident investigations.

Additionally, the role requires expertise in managing sushi operations if assigned, including overseeing production standards, coordinating sushi personnel schedules, training staff, and maintaining the sushi station's cleanliness and inventory. The Sous Chef role demands strong organizational, communication, and managerial skills, along with the ability to adapt and lead through change effectively. Candidates with culinary degrees are preferred, and experience in financial management, including profit and loss (P&L) statement understanding and budget management, is highly valued. This comprehensive leadership role offers the chance to engage deeply with culinary operations, team development, and the overall excellence of the dining experience within a reputable hospitality setting.