Job Description

JOB DESCRIPTION

The beautiful Hilton Chicago, in the heart of the windy city, is currently hiring an Executive Sous Chef. Located on South Michigan Avenue and overlooking Grant Park and Lake Michigan, this hotel offers 1,544 guest rooms and suites, 234,000 square feet of meeting and event space, and exceptional dining options.

In this role, you will oversee the culinary operations including: Herb N’ Kitchen and Kitty O’Sheas. The ideal candidate will be an exceptional leader with the ability to drive the business forward through handling the PR of the restaurant, staff development, and financial acumen. Union and hotel experience are a plus.

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 hotel's 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

What are we looking for?

3+ years of experience in a Sous Chef or equivalent role with day to day management responsibility
Open availability to work varying days and shifts
Excellent people management and communication skills
Hotel and/or Union experience preferred, but not required
Understanding of P&L, food costs, ordering, forecasting, budgeting, and scheduling, strongly preferred

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 - We're passionate about delivering exceptional guest experiences.
Integrity - We do the right thing, all the time.
Leadership - We're leaders in our industry and in our communities.
Teamwork - We're team players in everything we do.
Ownership - We're 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