Junior Sous Chef: Lead Kitchen & Seasonal Menu Innovation

Hilton; Key West (FL); Presencial; USD 42 000 - 56 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Incredible travel perks

Own a piece of Hilton

Paid parental leave

Personal caregiving support

Crisis concierge

Mental health resources

Generous PTO

Health & welfare benefits

Financial security for your future

Resumo da oferta

Hilton in Key West seeks a Junior Sous Chef to lead daily kitchen operations, coach staff, and help elevate guest dining experiences. You’ll manage production lists, monitor line checks, and expedite service while collaborating with Front of House and Back of House teams to ensure seamless service across outlets and banquets.

The role emphasizes seasonal menu development, daily specials, and ensuring health, safety, sanitation, and responsible alcohol handling.

Qualificações

• Leadership of culinary teams and coaching on the line
• Ability to create and implement seasonal menus and daily specials
• Oversee production and service, monitor line checks and expediting
• Coordinate with Front of House and Back of House teams for smooth operations
• Assist with inventory, ordering and scheduling while upholding safety standards

Responsabilidades

• Lead culinary team operations and coaching on the line
• Oversee daily kitchen production and service flow
• Develop seasonal menus and daily features
• Promote cross-department collaboration for smooth operations
• Provide administrative support such as inventory, ordering, scheduling
• Maintain health, safety, sanitation and alcohol handling standards

Conhecimentos

Leadership

Menu development

Kitchen operations

Food safety

Inventory management

Descrição da oferta de emprego

Hilton in Key West seeks a Junior Sous Chef to lead daily kitchen operations, coach staff, and help elevate guest dining experiences. You’ll manage production lists, monitor line checks, and expedite service while collaborating with Front of House and Back of House teams to ensure seamless service across outlets and banquets.

The role emphasizes seasonal menu development, daily specials, and ensuring health, safety, sanitation, and responsible alcohol handling.