Sous Chef Hilton Ocala

Sous ChefHilton Ocala Meyer Jabara HotelsAbout UsAt Meyer Jabara Hotels we believe our associates are the heart of our success. We have built a reputation as an employer of choice by attracting talented hospitality professionals who are passionate about delivering exceptional guest experiences. Our culture empowers associates to grow professionally while making a meaningful impact on hotel performance and guest you have the J QualityLearn more about our culture and values: Ocala is one of four Meyer Jabara Hotels properties in Florida. Our beautiful 196-room hotel features multiple dining outlets banquet facilities six spacious event rooms and a stunning outdoor tent venue making us a premier destination for weddings meetings and special are currently seeking an experienced passionate and results-driven Sous Chef to join our Culinary OverviewThe Sous Chef assists the Executive Chef in overseeing all culinary operations ensuring the highest standards of food quality presentation service sanitation and cost control. This position plays a key leadership role in daily kitchen operations menu execution banquet production team development and maintaining Hilton brand standards. The Sous Chef is responsible for leading the kitchen in the Executive Chefs absence and ensuring an exceptional dining experience for guests across all outlets and ResponsibilitiesCulinary Leadership & Food ProductionOversee daily food service operations for all hotel outlets including restaurants room service banquets catering and special the Executive Chef with menu planning recipe development and menu restaurant and banquet menus consistently and food is prepared plated and presented according to established recipes and quality food quality consistency freshness and presentation at all quickly to last-minute guest requests banquet changes and operational food orders efficiently during high-volume service all food items are prepared and served at proper Operations & AdministrationAssist with ordering food supplies and kitchen inventory levels and monitor product usage to reduce waste and control produce deliveries and coordinate ordering kitchen recipe books and ensure all culinary team members have access to current recipes and daily task lists and assign duties to kitchen daily operations with restaurant and banquet leadership regarding reservations events menu changes and special computer systems and software programs including Microsoft Office POS systems and other hotel technology Leadership & DevelopmentSchedule train coach and mentor culinary team employee performance and provide ongoing feedback and a culture of teamwork accountability and effective communication between culinary and service teams to improve operational efficiency and guest the kitchen operation in the absence of the Executive recruitment onboarding and development of culinary Safety & Quality AssuranceEnsure compliance with all food safety sanitation and personal hygiene compliance with Hilton brand requirements local and state health regulations and EcoSure HACCP inspection proper food handling labeling storage and rotation a clean organized and safe work and resolve safety concerns promptly and school diploma or culinary training combined with relevant culinary leadership 3 years of supervisory culinary experience in a hotel resort restaurant or high-volume food service knowledge of food preparation techniques culinary trends and kitchen executing high-volume banquet and catering organizational leadership and communication attention to detail and commitment to to lead and motivate a diverse knowledge of Microsoft Office POS systems and other hospitality-related understanding of food safety sanitation and HACCP to perform well under pressure in a fast-paced to adapt quickly and effectively to operational appearance and to communicate effectively in English both verbally and in to work a flexible schedule including weekends evenings and or Bachelors Degree in Culinary Manager Hilton or branded hotel or second-language with large-scale catering and banquet managing food cost controls and inventory Environment & Physical RequirementsWork is performed primarily in a commercial kitchen standing and walking throughout the use of kitchen equipment including stoves ovens mixers slicers food processors grinders broilers boilers commercial dishwashers and bending reaching twisting lifting and repetitive to work in hot humid and fast-paced to lift and carry up to 50 be able to perform all essential job functions with or without reasonable Join Meyer Jabara HotelsGrowth opportunities within a respected hospitality and collaborative leadership training and professional to work for a premier Hilton-branded recognition programs and a people-first to make a direct impact on guest satisfaction culinary excellence and team -Employment ScreeningEmployment is contingent upon the successful completion of a background check and any applicable pre-employment screenings consistent with company policies and all applicable Opportunity EmployerMeyer Jabara Hotels is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all associates.