Sous Chef - Embassy Suites by Hilton San Francisco Airport Oyster Point

Hilton Worldwide, Inc.; South San Francisco (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

Embassy Suites by Hilton San Francisco Airport Oyster Point is seeking a Sous Chef to oversee culinary operations, including restaurant, room service, and banquets. Candidates should have a minimum of 2 years of culinary management experience and focus on team leadership, food safety, and cost control. The role offers competitive benefits and opportunities for career growth within Hilton's global hospitality brand.

Benefits

Health insurance

Paid time off

Travel discounts

Retirement plans

Educational opportunities

Qualifications

• 2+ years in a managerial banquets-focused role overseeing restaurant and banquet production.
• Experience in menu creation, pricing, and ordering.
• Ability to manage and motivate a small team.

Responsibilities

• Assist the Executive Chef in culinary operations, ensuring food quality and safety.
• Develop and implement menus for banquets and events.
• Supervise and evaluate team members.

Skills

Menu creation

Team management

Budgeting

Inventory management

Job description

Job Description - Sous Chef - Embassy Suites by Hilton San Francisco Airport Oyster Point (HOT0BNOC)

Embassy Suites by Hilton San Francisco Airport Oyster Point is hiring a Sous Chef! In this role, you will oversee culinary operations for the hotel's restaurant, breakfast, evening reception, room service, and banquets. Reporting to the Complex Executive Chef, this position is ideal for candidates with at least 2 years of culinary management experience seeking career growth.

Ideal candidate qualifications:

• Experience in menu creation, pricing, and ordering
• Ability to manage and motivate a small team
• 2+ years in a managerial banquets-focused role overseeing restaurant and banquet production
• Experience with scheduling, inventory, and budgeting

Wage: $75,000 - $85,000 annually, based on experience.

Key responsibilities:

• Assist the Executive Chef in culinary operations, ensuring food quality, safety, sanitation, team performance, cost control, and profitability
• Develop and implement menus for banquets and events, aligned with current food trends and regional tastes
• Ensure compliance with health, safety, sanitation, and alcohol standards
• Supervise and evaluate team members, providing training, scheduling, and recognition

Our values include:

• Hospitality, Integrity, Leadership, Teamwork, Ownership, Now

We seek candidates demonstrating qualities of quality, productivity, and customer focus.

Working at Hilton:

Hilton is a global leader in hospitality, committed to delivering exceptional guest experiences. Our vision is to "fill the earth with the light and warmth of hospitality." We support our Team Members' wellbeing through comprehensive benefits including health insurance, paid time off, travel discounts, retirement plans, educational opportunities, and more.