Sous Chef - Franchise

• Assist the Executive Chef with planning, organizing, and directing daily kitchen operations, food preparation, production, and service.
• Lead kitchen operations in the Executive Chef's absence, communicating priorities and maintaining service and quality standards.
• Provide hands-on support at kitchen stations as needed to maintain workflow, food quality, and timely service during regular operations and special events.
• Prepare, cook, and present food in accordance with approved recipes, portion standards, menu specifications, presentation guidelines, and established quality expectations.
• Monitor food during preparation and service to ensure proper flavor, temperature, appearance, portioning, and consistency.
• Follow and reinforce applicable food safety, sanitation, and workplace safety requirements, including proper food storage, labeling, rotation, temperature control, allergen awareness, and prevention of cross-contamination.
• Maintain clean, organized, and sanitary kitchen work areas; ensure cleaning schedules are followed, and kitchen equipment is used, cleaned, and stored appropriately.
• Inspect kitchen equipment and report maintenance, repair, or safety concerns promptly; help ensure equipment is operated according to established procedures.
• Assist with ordering, receiving, inspecting, storing, and rotating food and supplies from approved suppliers; report discrepancies, quality concerns, or shortages.
• Monitor inventory, portion control, waste, spoilage, and product usage to support food-cost goals and reduce unnecessary expenses.
• Assist with menu execution, recipe implementation, production planning, and preparation levels based on anticipated business, occupancy, reservations, and scheduled events.
• Train, coach, and support culinary associates on recipes, preparation methods, equipment use, sanitation, safety, service standards, and department procedures.
• Communicate work assignments, expectations, operational changes, and service needs clearly and professionally; promote teamwork, accountability, and respectful conduct.
• Monitor associate performance and compliance with attendance, uniform, grooming, and appearance standards; provide appropriate coaching and communicate concerns to the Executive Chef.
• Support scheduling and deployment of kitchen personnel as directed, helping ensure appropriate coverage for service periods, banquets, and special events.
• Maintain professional, courteous working relationships with associates, managers, vendors, and other departments to support coordinated hotel operations.
• Respond promptly to operational issues, guest concerns, food-quality problems, and service delays; communicate significant issues to the Executive Chef or appropriate leader.
• Follow hotel policies, departmental procedures, purchasing controls, and applicable laws and regulations.
• Remain flexible to work varied shifts, including evenings, weekends, holidays, and scheduled events, based on business needs.
• Perform other related duties as assigned.

Minimum Qualifications

• Five years of culinary experience, including at least two years in a supervisory or lead role; hotel or high-volume food-service experience preferred.
• Current CFPM Food Protection Manager certification required, or ability to maintain the required certification as directed by the hotel.
• Demonstrated leadership, team building, and associate-coaching skills.
• Strong verbal and written communication skills and the ability to coordinate effectively with other departments.
• Working knowledge of food preparation methods, recipes, portion control, kitchen sanitation, safe food handling, and food-storage practices.
• Ability to read, understand, and follow recipes, production instructions, and written procedures.
• Ability to prioritize multiple tasks, work efficiently under pressure, and resolve routine operational problems promptly.
• Self-motivated, organized, dependable, detail-oriented, and committed to consistent food quality and guest satisfaction.

Physical Requirements and Work Environment

• Ability to stand and walk for extended periods and move throughout a commercial kitchen and related work areas.
• Ability to lift and carry up to 50 pounds, with or without reasonable accommodation.
• Ability to bend, reach, stoop, push, pull, and perform repetitive kitchen tasks as required.
• Ability to work around hot surfaces, cooking equipment, sharp utensils, wet floors, and other typical commercial-kitchen conditions while following safety procedures.
• Ability to work the hours necessary to support hotel operations, including weekends, holidays, and scheduled events.

Performance Expectations

• The Sous Chef is expected to model professional conduct, maintain high standards of food quality and sanitation, support efficient kitchen operations, communicate effectively, develop associates, and contribute to departmental cost control and guest satisfaction. Duties and priorities may change based on operational needs.

This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel's employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible for compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.