Senior Sous Chef - Banquets & Outlets Leader

Hilton; Key West (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Travel perks

ESPP discount

Parental leave

Caregiving support

Crisis concierge

Mental health resources

PTO

Job summary

The Hilton is seeking a Senior Sous Chef to lead daily kitchen operations and deliver memorable guest experiences at the Key West property. You will guide a culinary team, manage production, and help craft seasonal menus for outlets or banquets, while collaborating with Front of House and Back of House to ensure smooth service.

Candidate should embody integrity, teamwork, and ownership, driving high standards for health, safety, and guest wellbeing in a vibrant hotel setting.

Qualifications

• A passion for spreading the light and warmth of Hospitality.
• Acting with Integrity and always doing the right thing.
• Inspiring others through Leadership.
• A belief that Teamwork drives the best outcomes.
• A sense of Ownership and accountability.

Responsibilities

• Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support: Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Skills

Culinary leadership

Team leadership

Hospitality focus

Integrity

Job description

The Hilton is seeking a Senior Sous Chef to lead daily kitchen operations and deliver memorable guest experiences at the Key West property. You will guide a culinary team, manage production, and help craft seasonal menus for outlets or banquets, while collaborating with Front of House and Back of House to ensure smooth service.

Candidate should embody integrity, teamwork, and ownership, driving high standards for health, safety, and guest wellbeing in a vibrant hotel setting.