Sous Chef, Point Royal - The Diplomat Beach Resort Hollywood, Curio Collection by Hilton
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $45,700.00 - $61,700.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Go Hilton travel discount
Parental leave
401(k) matching
Employee Stock Purchase Program
Job Description
The Diplomat Beach Resort is an iconic beachfront destination renowned for its sophisticated ambiance and exceptional service. Following a comprehensive property-wide renovation, the resort has transitioned into the Signia by Hilton Diplomat Beach Resort, enhancing its elegance while maintaining its reputation as a top-tier luxury resort. Located along a stunning coastline, this resort blends modern luxury with classic charm to provide guests with an unforgettable experience. Known for its vibrant energy and refined atmosphere, the Diplomat offers a variety of exceptional dining options, luxurious accommodations, and world-class amenities, making it a premier choice for both leisure and business travelers.
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Job Requirements
- High school diploma or equivalent
- Prior experience in a culinary role preferably in a hotel or resort environment
- Strong organizational and multitasking abilities
- Ability to work under pressure in a fast-paced environment
- Flexibility for full-time availability including weekdays, weekends and holidays
- Basic understanding of health and safety regulations
- Willingness to work collaboratively in a team setting
Job Qualifications
- Experience in culinary arts and kitchen management
- Knowledge of food safety and sanitation standards
- Strong leadership and team management skills
- Ability to create and implement menus based on current food trends and regional tastes
- Excellent communication and interpersonal skills
- Ability to train and develop team members
- Experience with cost control and inventory management
- Flexibility to work full-time including weekends and holidays
Job Duties
- Assist the Executive Chef in the direction and oversight of all culinary operations including preparation and production of all hotel meals
- Ensure food quality and presentation meet established standards
- Maintain compliance with all safety and sanitation standards and regulations
- Monitor and develop team member performance through supervision, counseling, evaluations, training, scheduling, and work assignments
- Implement policies and procedures that promote cost control and overall profitability
- Create and implement menu selections for special banquet themes and events in partnership with Executive Chef and Director of Food and Beverage
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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