Sous Chef

About the role

As a Sous Chef with Hilton, you will lead daily kitchen operations while embodying the brand’s commitment to exceptional hospitality. You will inspire your team to deliver memorable dining experiences that brighten every guest’s stay.

Key responsibilities

• Provide hands‑on leadership and real‑time coaching to kitchen staff, focusing on either outlet or banquet operations.
• Manage daily production, create and monitor production lists, conduct line checks, and expedite service periods.
• Develop and implement seasonal menus, promotional features, and daily specials.
• Foster collaboration between Front‑of‑House and Back‑of‑House teams to ensure seamless service.
• Assist with inventory management, ordering, and staff scheduling.
• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations.

Required profile

• A genuine passion for hospitality and creating bright, warm guest experiences.
• Integrity and a commitment to doing the right thing.
• Leadership qualities that inspire and motivate team members.
• Team‑oriented mindset that drives collective success.
• Strong sense of ownership and accountability.
• Ability to act with urgency and discipline in fast‑paced environments.

Required skills

• Experience overseeing kitchen production, line checks, and service expediting.
• Ability to develop seasonal menus and daily specials.
• Knowledge of inventory control, ordering processes, and staff scheduling.
• Understanding of health, safety, sanitation, and alcohol awareness standards.