Sous Chef

Hilton Charlotte Uptown; Charlotte (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Hilton Charlotte Uptown is seeking a focused Sous Chef to oversee culinary production for Coastal Kitchen and Bar, In-Room Dining, and Banquet Catering serving events up to 800 guests.

You will supervise, train, and motivate the kitchen team, ensuring quality, consistency, and timely service in a fast-paced hotel environment; maintain food safety, inventory, and cost controls, with evening and weekend shifts as required.

Qualifications

• Experience in a high volume banquet setting.
• Culinary supervisory experience within a full-service hotel property or similar environment.

Responsibilities

• Lead and participate in all operations in the Culinary & Restaurant departments.
• Guide preparation, presentation, and execution of meals for high-volume service across Coastal Kitchen and Bar, In-Room Dining and Banquet Catering.
• Enforce food safety and hygiene standards; manage inventory and scheduling; support Executive Chef.

Skills

Problem Solving

Detail Oriented

Education

High School

Job description

Description

The Sous Chef position is a fast paced leadership and culinary production role at the Hilton Charlotte Uptown! Take your culinary career to the next level and join our Hilton Charlotte Uptown Team!

The Sous Chef will guide and participate in all operations in the Culinary & Restaurant departments. This will include guiding the preparation, presentation, and execution of meals and food product for a high volume three meal hotel restaurant Coastal Kitchen and Bar, In-Room Dining and Banquet Catering for events and conferences of up to 800 guests. Duties associated with this role including following food safety guidelines, guiding cooks in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; ordering all required food product and beverage product inventory, scheduling team members according to business levels and participating in a variety of F&B functions. The Sous Chef will partner with the Executive Chef to achieve departmental goals and support Culinary team members as needed. Candidate must be very high energy, organized, professional and comfortable working in fast paced and high volume environment.

Key job requirements and duties:

• Minimum of 2 years of culinary supervisory experience within a full-service hotel property or similar environment experience is required
• Work directly with banquet staff and banquet cooks to execute banquet event orders and oversee product quality and production levels
• Maintaining prepared product from the banquet staff by use of self-developed prep lists, task lists, daily tasks to ensure banquet kitchen stays ahead of business levels
• Advanced knowledge of the principles and techniques with the culinary profession including food costing skills, purchasing, cost controls and food safety knowledge required
• Ability to manage and motivate a team, ability to produce high quality menus and excel in a high volume and fast paced environment required
• Ability to work a varied schedule, including evenings and weekends is required

Hilton Charlotte Uptown is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to [e-mail] or call 704-331-4311 to let us know the nature of your request.

Qualifications

Experience in a high volume banquet setting

Behaviors

• Leader: Inspires teammates to follow them (Preferred)
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Preferred)

Education

• High School (Required)

Licenses and Certifications

• Preferred

  Alcohol Training

• Preferred

  ServSafe

• Preferred

  Food Handler

Skills

• Problem Solving (Intermediate)
• Detail Oriented (Intermediate)

Experience

• Required

  2 years:

  Experience in a high volume banquet setting

• Required

  2 years:

  Culinary supervisory experience within a full-service hotel property or similar environment.

• Preferred

  3 years:

  In culinary field

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

Source: Hospitality Online