Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $90,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel discount
Parental leave
Matching 401(k)
Employee Stock Purchase Program
Job Description
The Tempo New York Times Square is a premier hospitality establishment located in the heart of New York City, featuring a stunning property with 661 rooms. Guests enjoy breathtaking floor-to-ceiling windows that offer spectacular views of the vibrant cityscape and the iconic lights of Times Square. The hotel boasts a sky lobby on the 11th floor, which includes communal working spaces conducive for productivity, a state-of-the-art fitness center, and a hydration station to promote wellness. As part of the Hilton Worldwide family, Tempo New York Times Square is committed to delivering exceptional guest experiences with a focus on quality, innovation,... Show More
Job Requirements
- Minimum of 3-5 years experience in a similar sous chef role
- Availability to work nights, weekends and holidays
- Experience managing a unionized kitchen team
- Ability to work in a fast-paced environment
- Strong organizational and multitasking skills
- Commitment to upholding Hilton's brand standards
- Culinary certification or relevant education preferred
Job Qualifications
- Experience in a similar role at a large property
- Experience managing a unionized team
- Culinary or hospitality management education preferred
- Strong leadership and team management skills
- Knowledge of health and safety and food safety legislation
- Excellent customer service and communication skills
- Ability to manage budgets and control costs
Job Duties
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Manage the provision of food to Food and Beverage outlets and ensure compliance with current legislation
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Ensure foods are of good quality and stored correctly
- Contribute to menu creation by responding and incorporating Guest feedback
- Ensure the consistent production of high quality food through all hotel food outlets
- Manage customer relations when necessary, in the absence of the Executive Chef
- Ensure resources support the business needs through effective management of working rotations
- Support brand standards through training and assessment of the team
- Manage the kitchen brigade effectively to ensure a well-organized, motivated team
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Report maintenance, hygiene and hazard issues
- Be environmentally aware
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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