Culinary Lead: High-Volume Hotel Kitchen

Hilton Universal/Los Angeles; Los Angeles (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

401(k) with company matching

Complimentary Employee Meals

Exclusive worldwide Hilton employee旅行的

Job summary

Hilton Universal/Los Angeles is seeking a Sous Chef to join our culinary leadership team. You will assist the Executive Chef and Director of F&B in daily kitchen operations, ensure consistent food quality, and drive efficiency in a fast-paced hotel environment.

You will supervise culinary staff, manage labor and food costs, uphold safety standards, and foster a collaborative, performance‑driven culture while supporting menu development and guest satisfaction.

Qualifications

• High school diploma or equivalent; culinary degree preferred.
• 3–5 years progressive culinary experience in high‑volume settings.
• Supervisory or leadership experience preferred.
• Strong leadership, organization, and budgeting awareness.

Responsibilities

• Assist leadership in planning and directing all culinary operations.
• Supervise daily food prep for outlets, ensuring timely service.
• Maintain recipes, presentation and quality standards.
• Support menu development and recipe testing.
• Coach and mentor culinary staff; participate in recruiting and training.
• Monitor labor costs and scheduling; ensure sanitation and safety.

Skills

Leadership

Culinary knowledge

Food safety

Organization

Time management

Attention to detail

Decision making

Budgeting

MS Office

Education

High school diploma or equivalent

Culinary degree or formal training

3–5 years culinary experience

Tools

Kitchen equipment knowledge

Job description

Hilton Universal/Los Angeles is seeking a Sous Chef to join our culinary leadership team. You will assist the Executive Chef and Director of F&B in daily kitchen operations, ensure consistent food quality, and drive efficiency in a fast-paced hotel environment.

You will supervise culinary staff, manage labor and food costs, uphold safety standards, and foster a collaborative, performance‑driven culture while supporting menu development and guest satisfaction.