Executive Sous Chef: Lead Culinary Excellence

Hilton; Alexandria (VA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Incredible travel perks

ESPP - Employee stock purchase program

Paid parental leave

Personalized caregiving support

Crisis concierge

Mental health resources

Generous PTO

Health & welfare benefits

Retirement plans

Job summary

Hilton in Alexandria, Virginia is seeking an Executive Sous Chef to lead culinary operations, ensuring high standards of quality, cost controls, and memorable dining experiences for guests.

You will partner with the Executive Chef to design menus, mentor a kitchen team, uphold safety standards, and drive continuous improvement across banquet and daily service. This hands-on role rewards leadership, teamwork, and a passion for hospitality.

Qualifications

• A passion for spreading the light and warmth of hospitality.
• Acting with integrity and always doing the right thing.
• Inspiring others through leadership and teamwork.
• A sense of ownership and accountability.
• A focus on the Now, bringing urgency and discipline to every moment.

Responsibilities

• Assist in overseeing day-to-day culinary operations: manage preparation and production of hotel meals with high standards and profitability.
• Enhance menu offerings: work with Executive Chef and F&B Director on menus for banquets and events.
• Delight guests: engage with guests to gather feedback and drive improvements in dining experiences.
• Support operational efficiency: refine kitchen systems and workflows.
• Cultivate a high-performing team: drive engagement, development, and recognition.
• Uphold regulatory standards: ensure health, safety, sanitation and alcohol-awareness compliance.

Skills

Hospitality

Integrity

Leadership

Teamwork

Ownership

Urgency

Job description

Hilton in Alexandria, Virginia is seeking an Executive Sous Chef to lead culinary operations, ensuring high standards of quality, cost controls, and memorable dining experiences for guests.

You will partner with the Executive Chef to design menus, mentor a kitchen team, uphold safety standards, and drive continuous improvement across banquet and daily service. This hands-on role rewards leadership, teamwork, and a passion for hospitality.