PM Shift Sous Chef - Lead Kitchen & Menu Innovation

Hilton Garden Inn - Outer Banks/Kitty Hawk; Kitty Hawk Beach (NC); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Paid vacation

Medical, Dental, and Vision plans

401K Plan - Company matches up to 3%

Employee meal program (free when on-sh

Discounted hotel rates

Job summary

Hilton Garden Inn Outer Banks in Kitty Hawk, NC is seeking a Sous Chef to assist the Executive Chef in overseeing kitchen operations, food preparation, quality, and inventory to meet hotel standards and revenue goals.

This role emphasizes cost control, training, FIFO security, and compliance with health and brand standards, with PM shifts typically 2–10pm and opportunities for advancement within a hospitality-driven team.

Qualifications

• Fluent in English (reading, writing, speaking).
• Experience in kitchen management or supervision.
• ServSafe certification or equivalent food safety certification.
• Strong communication and leadership abilities.

Responsibilities

• Manage shift operations and assignments of the kitchen staff; communicate daily goals to the team.
• Ensure staff are trained and have tools/equipment needed to perform duties.
• Ensure all menu items are prepared and presented to recipes and standards.
• Assist Executive Chef in developing menu design/concepts for outlets and catering.
• Maintain FIFO inventory, reduce waste, and control costs.
• Fill in for the Executive Chef in planning and directing food preparation as needed.
• Understand various cooking methods, ingredients, equipment, and procedures.
• Uphold sanitation and health department requirements and timely cleaning.
• Promote teamwork with Sales/Food & Beverage and other departments.
• Train and mentor culinary team on execution, plating, timing, and presentation.

Skills

Team leadership

Communication

Training

English fluency

Cost control

Food safety

Job description

Hilton Garden Inn Outer Banks in Kitty Hawk, NC is seeking a Sous Chef to assist the Executive Chef in overseeing kitchen operations, food preparation, quality, and inventory to meet hotel standards and revenue goals.

This role emphasizes cost control, training, FIFO security, and compliance with health and brand standards, with PM shifts typically 2–10pm and opportunities for advancement within a hospitality-driven team.