Junior Sous Chef Hilton Orlando

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!

Hilton Orlando is searching for talented Junior Sous Chef to lead their team!

Shift Pattern: Full availability to work all shifts including weekdays weekends and holidays is required.

The ideal candidate will bring experience in highvolume kitchen operations strong communication skills across both back and frontofhouse teams and a handson leadership style that supports daily operational needs. While supervisory and hotel experience are beneficial they are not required. This Junior Sous Chef role supports multiple outlets with primary responsibility for poolside culinary operations working within a team of five and reporting to the Executive Sous Chef. Success in this position requires the ability to thrive in a fastpaced highvolume environment along with the flexibility to assist additional outlets or departments as needed.

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 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

• Supportiveparental 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 a 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 Executive Chef and his 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

EOE/AA/Disabled/Veterans