Junior Sous Chef, Capolinea 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!

EOE/AA/Disabled/Veterans

The Signia by Hilton Atlantais searching for a talented Junior Sous Chefto help lead the culinary team!This is a976-room property with over 140000 sq. banquet space and 8 unique F&B outlets! This individual will be focused on supporting Capolinea our signature fine-dining restaurant. Our menu offers both traditional Italian and contemporary American cuisines including delectable handmade pastas prime-cut steaks and tableside martini service.

The ideal candidate will have at least 5 years of line cook experience and 1-2 years in a sous chef or leadership role. Seeking someone who is hands on and has strong attention to detail.

Shift Pattern: Open availability but typical shift PM focused. Weekend and holiday availability required.

Pay Rate:$25.00 per hour

What are the benefits of working for Hilton*

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:

• Go Hilton travel program: 100 nights of discounted travel
• Access to your pay when you need it through DailyPay
• Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount!
• Maternity and parental leave including 12 weeks of paid leave for birthing parents and four weeks of paid leave for eligible Team Members including partners and adoptive 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
• Flexible shifts and days off
• Comprehensive Health Insurance coverage for you and your family including Telemedicine and at-home care via AmazonCare
• Mental health resources including free counseling through our Employee Assistance Program
• Best-in-Class Paid Time Off (PTO)
• 401K plan and company match to help save for your retirement

*Available benefits may vary depending upon property-specific terms and conditions of employment

What will I be doing

As Junior 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 Junior Sous Chef would be responsible for performing the following tasks to the highest standards:

• Assist the culinary leadership team 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