Executive Sous Chef

An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.What will I be doing?As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:Contribute to menu creationManage and train the kitchen brigade effectively to ensure a well-organised and motivated teamEnsure consistency in quality of dishes at all timesAssist the Head Chef and manage customer relations when necessary, in the absence of the ChefEnsure resources meet business needs through the effective management of working rotasSupport brand standards through the training and assessment of your teamManage food cost controls to contribute to Food and Beverage revenueKnowledge of activities in other departments and implicationsEnsure compliance with food hygiene and Health and Safety standardsWhat are we looking for?An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:Strong Junior Sous Chef or previous Sous Chef ExperienceApproaches food in a creative wayStrong supervisory skillsPositive attitudeGood communication skillsCommitted to delivering a high level of customer serviceExcellent grooming standardsExcellent planning and organising skillsIt would be advantageous in this position for you to demonstrate the following capabilities and distinctions:Relevant qualifications for roleAbility to work a variety of shifts including weekends, days, afternoons and evenings
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