Sous Chef - Signia by Hilton Atlanta
Sous Chef - Signia by Hilton Atlanta
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1 Vacancy
Job Description
EOE/AA/Disabled/Veterans
What are we looking for
Since being founded in 1919 Hilton has been a leader in the hospitality industry. Today Hilton remains a beacon of innovation quality and success. This continued leadership is the result of our Team Members staying true to our Vision Mission and Values. Specifically we look for demonstration of these Values:
- Hospitality Were passionate about delivering exceptional guest experiences.
- Integrity We do the right thing all the time.
- Leadership Were leaders in our industry and in our communities.
- Teamwork Were team players in everything we do.
- Ownership Were the owners of our actions and decisions.
- Now We operate with a sense of urgency and discipline
In addition we look for the demonstration of the following key attributes:
- Quality
- Productivity
- Dependability
- Customer Focus
- Adaptability
What will it be like to work for Hilton
Hilton is the leading global hospitality company spanning the lodging sector from luxurious fullservice hotels and resorts to extendedstay suites and midpriced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! #LIAR2
Signia by Hilton Atlanta is searching for a talented Sous Chef to help lead their culinary team!This is a
This position will primarily support The Lobby Bar and Club Signia.
The ideal candidate will be a highly creative culinary professional with 35 years of leadership experience in a highvolume setting. This leader will oversee a team of 10 culinary professionals and report directly to the Executive Sous Chef of Outlets. Proven experience in managing multiple outlets ordering scheduling mentoring controlling food and labor costs and contributing to menu development is essential. A background in hotels is preferred. This role offers an excellent opportunity for a driven culinary leader ready to take the next step in their career.
Shift Pattern:FullTime/ Full availability is needed including weekdays weekends and holidays
What are the benefits of working for Hilton*
We support the mental and physical wellbeing of all Team Members so they can Thrivepersonally and professionallyin a diverse and inclusive environment thanks to innovative programs and benefits.Hilton offers its eligible team members a comprehensive benefits package including:
- Access to your pay when you need it through DailyPay
- Medical Insurance Coverage for you and your family
- Mental Health Resources
- BestinClass Paid Time Off (PTO)
- Go Hilton travel discount program
- Supportiveparental leave
- Matching 401(k)
- Employee stock purchase program (ESPP) purchase Hilton shares at 15% discount
- Debtfree education:Access to a wide variety of educational credentials(ex. college degrees high school completion Englishlanguage learning digital literacy professional certificates and more)
- Career growth and development
- Team Member Resource Groups
- Recognition and rewards programs
*Available benefits may vary depending upon propertyspecific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.
What will I be doing
As Sous Chef you would be responsible for assisting with the direction and oversight of all culinary operations in the hotels continuing effort to deliver outstanding guest service and financial profitability. Specifically a Sous Chef would be responsible for performing the following tasks to the highest standards:
- Assist the Executive Chef in the direction and oversight of all culinary operations to include but not limited to preparation and production of all hotel meals food quality and presentation compliance with all safety and sanitation standards and regulation team member productivity and performance implementation of policies and procedures cost controls and overall profitability
- Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage as needed
- Ensure compliance with federal state local and company health safety sanitation and alcohol awareness standards
- Assist in monitoring and developing team member performance to include but not limited to providing supervision conducting counseling and assisting with evaluations training scheduling and assigning work and delivering recognition and reward
Employment Type
Full-Time
