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
Education Assistance
Career Development
Job Description
The Tempo New York Times Square is a premier property featuring 661 rooms, each with floor-to-ceiling windows that provide breathtaking views of the cityscape and the vibrant lights of Times Square. This stunning hotel boasts a sky lobby on the 11th floor that includes communal working spaces, a fitness center, and a hydration station, making it a hub for both relaxation and productivity. As part of the Hilton portfolio, the property upholds the highest standards of hospitality, offering guests an exceptional experience in the heart of one of the most iconic locations in New York City.
Hilton is a global... Show More
Hilton is a global... Show More
Job Requirements
- Full availability including nights, weekends and holidays
- Ability to work in a fast-paced and dynamic environment
- Strong teamwork and collaboration skills
- Commitment to uphold Hilton's core values of hospitality, integrity, leadership, teamwork, ownership and immediacy
- Ability to comply with all safety and security regulations
- Environmental awareness and proactive reporting of hazards
- Effective management of labor and resources
- Fluency in English
- Physical ability to perform kitchen duties
Job Qualifications
- A minimum of 3-5 years experience in a similar sous chef role at a property of comparable size
- Proven experience managing a unionized kitchen team
- Strong leadership skills and ability to motivate a kitchen brigade
- Knowledge of current health, safety and food safety legislation
- Experience in menu development and customer service
- Ability to manage costs and improve profitability
- Excellent communication and organizational skills
- High school diploma or equivalent, culinary degree preferred
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 taking action where necessary to 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 the effective management of working rotations
- Support brand standards through the 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
Restaurants and hotels use OysterLink to hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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