Executive Sous Chef: Lead Culinary Ops & Guest Experience

Hilton; Detroit (MI); On-site; USD 90,000 - 130,000; Full time

Job summary

Hilton in Detroit is seeking an Executive Sous Chef to drive day-to-day culinary operations across the property, partnering with the Executive Chef and department leaders to deliver high-quality, guest-focused dining experiences. The role emphasizes leadership, mentorship, and adherence to budgetary and regulatory standards.

You will oversee staff performance, collaborate on menu development, and ensure consistent execution during peak service periods while maintaining the brand's hospitality

Qualifications

• Lead culinary operations across the hotel using NoMad standards.
• Maintain health, safety, sanitation, and alcohol regulations compliance.
• Provide direction to culinary leaders and ensure seamless shifts.

Responsibilities

• Oversee day-to-day culinary operations and production of hotel meals.
• Lead and support Sous Chefs, supervisors, and cooks in preparing and presenting food.
• Monitor quality, presentation, timing, cost controls, and forecasted business needs.
• Provide daily direction and ensure clear handovers across shifts and outlets.
• Ensure appropriate staffing based on events, levels, and priorities.
• Step in for Executive Chef when needed and uphold hotel standards.

Skills

Leadership

Communication

Food quality

Job description

Hilton in Detroit is seeking an Executive Sous Chef to drive day-to-day culinary operations across the property, partnering with the Executive Chef and department leaders to deliver high-quality, guest-focused dining experiences. The role emphasizes leadership, mentorship, and adherence to budgetary and regulatory standards.

You will oversee staff performance, collaborate on menu development, and ensure consistent execution during peak service periods while maintaining the brand's hospitality