Chef de Cuisine Tempo by Hilton New York Times Square

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 full-service hotels and resorts to extended-stay suites and mid-priced 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! #LI-AR2

EOE/AA/Disabled/Veterans

Tempo New York Times Square is looking for a talented Chef de Cuisine to lead their culinary team. Our stylish hotel is in Times Square steps from restaurants shops and Broadway theaters. Central Park Radio City Music Hall Rockefeller Center and Grand Central Station are within one mile. Our Outdoor Terrace overlooks the heart of the city. Our restaurant also offers iconic NYC views.

The ideal candidate will have at least three years experience as a Restaurant Chef with strong communication organizational and leadership skills. They should be adept at managing unionized teams scheduling operations and driving team development through coaching and mentorship. Proven success in menu development and concepting is essential. Experience with similarly sized properties and familiarity with the Hilton brand are preferred but not required.

Shift Pattern: Full availability is required to support all shiftsincluding weekdays weekends and holidaysin alignment with operational demands.

Salary Range: $120000 - 130000 / annually

The Benefits Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment thanks to innovative programs and benefits such as:

• Access to pay when you need it through DailyPay
• Medical Insurance Coverage for you and your family
• Mental health resources including Employee Assistance Program
• Best-in-Class Paid Time Off (PTO)
• Go Hilton travel program: 100 nights of discounted travel
• Parental leave to support new parents
• Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education including: college degrees and professional certifications*
• 401K plan and company match to help save for your retirement
• Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount
• Career growth and development
• Team Member Resource Groups
• Recognition and rewards programs

* Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.

What will I be doing

As Chef de Cuisine you would be responsible for leading the culinary production of a designated kitchen in the hotels continuing effort to deliver outstanding guest service and financial profitability. Specifically you would be responsible for performing the following tasks to the highest standards:

• Lead daily culinary production to include but not limited to preparation and production of meals food quality and presentation compliance with all safety and sanitation standards and regulation team member productivity and performance cost controls and overall profitability
• Perform general management duties including but not limited to systems management budget and forecasting report generation department management and meeting participation and facilitation
• Visually inspect select and use quality food and beverage products including but not limited to fruits vegetables meats fish and spices
• Create and implement new menus and individual food items
• Monitor and develop team member performance to include but not limited to providing supervision and professional development conducting counseling and assisting with evaluations scheduling and assigning work and delivering recognition and reward
• Recruit interview and train team members