Sous Chef ("Segundo Chef")

Pomona, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Range $25.00 - $27.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Employee Discounts

Training and development programs

Paid holidays

Job Description

Hilton Hotel Arcadia, located in the heart of Arcadia, CA, stands as a premier full-service hotel offering luxurious accommodations, exceptional dining experiences, and a wide range of amenities for both business and leisure travelers. As part of the globally respected Hilton brand, the hotel prides itself on delivering outstanding hospitality service and memorable stays to its diverse guests. Known for its elegant banquet facilities and dynamic food outlets, the hotel caters to a sophisticated clientele seeking quality and comfort combined with excellent customer service. The establishment not only emphasizes guest satisfaction but is also committed to fostering a positive work... Show More

Job Requirements

High school or equivalent education
Minimum of five years experience as a Chef
Certification as Chef or Certified Master Chef
Safe Server Alcohol & Food Handlers certification
Valid driver’s license as required
Ability to work full-time and flexible shifts
Strong leadership and communication skills
Intermediate computer proficiency
Ability to lift up to 45 lbs
Capacity to work in high-temperature kitchen environments
Ability to stand and move for extended periods
Knowledge of food safety and sanitation regulations
Ability to handle multiple tasks and manage a team
Detail oriented
Strong organizational skills
CPR and/or First Aid certification preferred
Willingness to comply with company grooming and attendance policies

Job Qualifications

High school diploma or equivalent
Minimum of two years of culinary schooling preferred
Five years of prior experience as a Chef with knowledge of international and domestic dishes
Extensive knowledge of wine pairing
Certification as Chef or Certified Master Chef by a government accredited culinary agency
Safe Server Alcohol & Food Handlers certification
Valid driver’s license if required
CPR certification and/or First Aid training preferred
Excellent leadership and customer relations skills
Detail oriented with outstanding organizational and communication skills
Intermediate computer skills including knowledge of Windows OS, MS Office, PMS, PBX, Key system, and POS
Ability to analyze data and perform budgetary and cost control functions
Strong problem-solving and issue resolution skills
Knowledge of federal, state, and local employment and safety laws
Familiarity with food product quality, preparation, and presentation standards
Ability to conduct effective meetings and communicate clearly across departments
Artistic and creative abilities applied to menu development and related presentations
Self-driven and able to work independently

Job Duties

Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
Responsible for enhancing the food product presented to guests
Recommend and implement menu changes based on market trends and guest needs
Estimate food requirements and order supplies from vendors
Lead the preparation and production of meals ensuring food quality and presentation
Supervise proper receiving, storage, and handling of all food items
Expedite peak meal periods with a hands-on approach
Ensure compliance with safety, sanitation standards, cost controls, and profitability
Visually inspect and select quality food and beverage products
Create and implement new menus and individual food items
Set sanitation standards and enforce product rotation and food cost controls
Liaise between culinary team and other hotel departments
Participate in and oversee monthly food inventories
Maintain food product quality and consistency
Support executive management in food cost, payroll, and profit performance
Manage payroll and attendance system for culinary team
Conduct monthly departmental meetings and participate in hiring
Arrange and supervise training and cross-training of staff
Serve as a role model adhering to policies and high standards
Participate in guest inquiries and report maintenance or safety issues
Perform other duties as assigned by supervisors
Maintain physical capacity to handle kitchen demands and safety protocols
Utilize strong communication and leadership skills
Ensure compliance with employment, safety, and labor laws
Regularly review and innovate recipes and menu presentations
Conduct meetings and maintain communication between staff and managers
Possess artistic ability for menu themes and decorations
Manage cost and wage controls effectively
Provide accurate and efficient administrative support in culinary operations

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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