Executive Sous Chef, Banquets Signia by Hilton Atlanta

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

Signia by Hilton Atlanta is searching for a talented Executive Sous Chef to lead their banquets team! Signia by Hilton Atlanta is a 976-room milestone property with over 140000 sq. banquet space and 8 unique F&B outlets!

The ideal candidate will be a seasoned passionate and innovative culinary professional with at least two years of leadership experience in large-scale banquet operations. Experience in a big box hotel with 1000 rooms is required along with a proven ability to lead large culinary teams and execute high-volume banquet functions. Strong leadership communication mentoring organizational skills financial acumen and interpersonal abilities are essential to succeed in this role.

Shift Pattern: Full Time/ Full availability is required to work AM and PM shifts depending on business demands

What are the benefits of working for Hilton*

We 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. 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
  Best-in-Class Paid Time Off (PTO)
  Go Hilton travel discount program
  Supportive parental leave
  Matching 401(k)
  Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount
  Debt-free education: Access to a wide variety of educational credentials (ex. college degrees high school completion English-language 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 property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.

What will I be doing

As Executive Sous Chef you would be responsible for assisting in the direction and administration of the planning preparation production and control of all culinary operations 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:

• 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
• Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends evaluate and address issues and make improvements accordingly
• Assist the Executive Chef in creating and implementing 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
• Monitor and develop 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

EOE/AA/Disabled/Veterans