Banquet Sous Chef — Lead Kitchens, Elevate Guest Experience

Hilton; United States; On-site; USD 60,000 - 85,000; Full time

Job summary

Hilton Sous Chef role in the United States focuses on leading kitchen operations, coaching staff, and delivering memorable hospitality experiences for guests. The position involves directing daily production, overseeing service periods, and ensuring quality across Outlets or Banquets.

Responsibilities include menu development, collaboration with Front of House and Back of House, inventory control, and adherence to health, safety, sanitation, and alcohol awareness standards to safeguard guest and

Responsibilities

• Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations
• Provide administrative support: Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Skills

Leadership

Coaching

Inventory management

Scheduling

Menu development

Cross-department collaboration

Regulatory compliance

Alcohol awareness

Job description

Hilton Sous Chef role in the United States focuses on leading kitchen operations, coaching staff, and delivering memorable hospitality experiences for guests. The position involves directing daily production, overseeing service periods, and ensuring quality across Outlets or Banquets.

Responsibilities include menu development, collaboration with Front of House and Back of House, inventory control, and adherence to health, safety, sanitation, and alcohol awareness standards to safeguard guest and