Executive Sous Chef Hilton Tampa Downtown

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!

The Hilton Tampa Downtown is currently seeking anExecutive Sous Chef to join its culinary management team! This520-room property is located downtown two blocks from the Riverwalk and half a mile away from Amalie Arena and the Tampa Convention Center. It boasts 37756 square feet of event space and 6 dining options for guests!

This position reports to the Complex Executive Chef and overseeing a sous chef chef de cuisine and banquet culinary supervisor. While the hotel does directly employ both cooks and stewards a large part of this role is managing leased labor for banquet events.

Ideal candidates for this role will possess five years of sous chef experience including three years as an executive sous chef in either a high-volume restaurant or hotel culinary operation. This is an excellent opportunity for a seasoned leader to accept the next challenge and to effectively run their own hotel kitchen!

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 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 #LI-GL1

EOE/AA/Disabled/Veterans