Hilton Garden Inn - Sous Chef ($18-$20/Hr)

Job Title: Sous ChefDepartment: Food & BeverageReports To: Executive Chef / General Manager

Position Summary

The Sous Chef supports the Executive Chef in overseeing all culinary operations at the hotel, ensuring high-quality food preparation, exceptional guest satisfaction, and compliance with Hilton brand standards and food safety regulations. This position assists in supervising kitchen staff, maintaining inventory, controlling food costs, and ensuring efficient kitchen operations while fostering a positive team environment.

Key Responsibilities

• Assist the Executive Chef in planning, organizing, and directing all kitchen operations.
• Prepare and oversee the preparation of high-quality meals for the restaurant, room service, banquets, and catering events.
• Supervise, train, coach, and schedule kitchen team members.
• Ensure all food is prepared and presented according to Hilton Garden Inn brand standards and recipes.
• Monitor food quality, consistency, portion control, and presentation.
• Maintain compliance with all local health department regulations, food safety standards, and sanitation guidelines.
• Assist with inventory management, purchasing, receiving, and proper storage of food and supplies.
• Help control food and labor costs by minimizing waste and improving operational efficiency.
• Ensure proper maintenance and cleanliness of kitchen equipment and work areas.
• Step into the Executive Chef's role during absences.
• Collaborate with other departments to ensure exceptional guest experiences.
• Participate in menu planning, seasonal offerings, and special event menus.
• Address guest concerns related to food quality in a professional and timely manner.

Qualifications

• High school diploma or equivalent required; culinary degree preferred.
• Minimum of 2–5 years of progressive culinary experience, including supervisory experience.
• Hotel or full-service restaurant experience preferred.
• Knowledge of food cost control, inventory management, and kitchen operations.
• ServSafe Food Protection Manager Certification (or ability to obtain).
• Strong leadership, communication, and organizational skills.
• Ability to work flexible schedules, including nights, weekends, and holidays.

Knowledge, Skills & Abilities

• Strong culinary techniques and food presentation skills.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to lead and motivate a diverse team.
• Excellent time management and multitasking abilities.
• Strong attention to detail and commitment to quality.
• Ability to work efficiently in a fast-paced environment.
• Basic computer proficiency, including inventory and scheduling systems.

Physical Requirements

• Stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Frequently bend, reach, stoop, and climb.
• Work safely in hot, cold, and fast-paced kitchen environments.

Work Environment

The Sous Chef works in a commercial kitchen environment with exposure to heat, steam, sharp equipment, and moderate noise levels. Evening, weekend, and holiday shifts are required based on business needs.

Performance Expectations

• Maintain high guest satisfaction scores related to food quality.
• Achieve established food cost and labor cost targets.
• Ensure compliance with all food safety and sanitation standards.
• Foster teamwork and support employee development.
• Consistently deliver exceptional culinary experiences that align with Hilton Garden Inn standards.