Sous Chef Galveston Island Hilton

Golden Nugget Las Vegas; Galveston (TX); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a talented Sous Chef to oversee food production and maintain high standards of quality and service. In this dynamic role, you will collaborate with the Executive Chef to create innovative menus, ensure compliance with sanitation laws, and manage food costs effectively. The ideal candidate will have a strong culinary background and a passion for training and developing kitchen staff. Join a vibrant team dedicated to delivering exceptional dining experiences and maximizing guest satisfaction in a bustling hotel environment.

Qualifications

• Experience in food production and management in a hotel or restaurant setting.
• Strong knowledge of sanitation laws and food safety standards.

Responsibilities

• Coordinate and supervise food production while ensuring quality and cost control.
• Design menus and implement training for kitchen staff.

Skills

Food Production Management

Menu Creation

Sanitation Standards

Cost Control

Training Staff

Education

Culinary Degree

Food Safety Certification

Job description

Overview

The Sous Chef is responsible for assisting in coordinating, supervising, and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities

• Understand, implement, and monitor promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef and Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu.
• Assist in coordinating, supervising, and directing the Stewarding Department.
• Assist in computing daily food costs.
• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.