Job Description
As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead the charge in our kitchen and work alongside our Head Chef to bring our culinary vision to life. As an Executive Sous Chef , you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Here’s what you’ll do during a typical day: Ensure the correct preparation and presentation of a consistent level for all food items prepared. Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Established and maintains appropriate food portions with respect to the hotel’s pricing policy. Assign prices for food items on daily menus that results in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distributing of menus. Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report. Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food. Coordinate and supervise the ordering of all food supplies and kitchen equipment; approve all products to meet quality standards; keep cost accounts; and takes responsibility of food preparation ar
