Sous Chef - H

Hilton-Charlotte-Uptown; Charlotte (NC); On-site; USD 42,000 - 56,000; Full time

Job summary

Hilton Charlotte Uptown is seeking a Sous Chef to lead culinary production for three meals across Coastal Kitchen and Bar, In-Room Dining, and Banquet Catering for events up to 800 guests. You will guide chefs in preparation, plating, and cost controls while upholding food safety and quality standards.

This fast-paced hotel role requires high energy, organization, and professionalism; you will partner with the Executive Chef to meet departmental goals and mentor culinary staff across a

Qualifications

• Minimum of 2 years of culinary supervisory experience in a full-service hotel or similar environment.
• Oversee banquet staff and banquet cooks for event orders and quality.
• Knowledge of food safety, purchasing, and cost controls.
• Ability to manage a team in a fast-paced, high-volume setting.
• Evenings and weekends availability.

Responsibilities

• Guide and participate in all operations in the Culinary & Restaurant departments.
• Ensure food safety guidelines and hygiene standards are followed.
• Order inventory for food and beverage products.
• Schedule team members according to business levels and assist in F&B functions.

Skills

Culinary supervision

Banquet coordination

Food safety

Team leadership

Cost controls

Purchasing

Menu planning

Education

High School or better

Job 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 thepreparation,presentation, andexecutionof mealsand food product for a high volume three meal hotelrestaurantCoastal 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 cooksin 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. Candidatemust be veryhigh energy,organized, professionaland comfortable working infast paced and high volumeenvironment.

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 Uptownis 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 [e-mail] or call 704-331-4311to let us know the nature of your request.

Qualifications

Skills

Preferred

Problem Solving Intermediate

Detail Oriented Intermediate

Behaviors

Preferred

Leader : Inspires teammates to follow them

Detail Oriented : Capable of carrying out a given task with all details necessary to get the task done well

Education

Required

High School or better.

Experience

Required

2 years: Experience in a high volume banquet setting

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

Preferred

3 years: In culinary field

Licenses & Certifications

Preferred

ServSafe

Food Handler

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.