Sous Chef - Hilton Ocala

Hilton Ocala; Ocala (FL); On-site; USD 75,000 - 120,000; Full time

Job summary

Meyer Jabara Hotels is seeking an experienced culinary leader to oversee all kitchen operations, including restaurants, room service, banquets, and catering. You will drive menu planning, maintain quality, manage inventories, and mentor a diverse kitchen team.

The role requires strong leadership, high-volume event experience, and strict adherence to food safety standards. Flexibility for weekends/evenings and a fast-paced environment is essential.

Qualifications

• Minimum three (3) years of supervisory culinary experience in a hotel, resort, restaurant, or high-volume food service operation.
• High school diploma or equivalent required.
• Formal culinary training combined with relevant culinary leadership experience.
• Strong knowledge of food preparation techniques, kitchen operations, and culinary trends.
• Experience executing high-volume banquet and catering events.
• Excellent organizational, leadership, and communication skills.
• Strong attention to detail and commitment to quality.
• Ability to lead, motivate, and develop a diverse team.
• Working knowledge of Microsoft Office, POS systems, and hospitality technology platforms.
• Strong understanding of food safety, sanitation, and HACCP standards.
• Ability to perform well under pressure in a fast-paced environment.
• Ability to adapt quickly and effectively to operational changes.
• Professional appearance and demeanor.
• Ability to communicate effectively verbally and in writing.
• Ability to work a flexible schedule, including weekends, evenings, and holidays.

Responsibilities

• Oversee culinary operations for restaurants, room service, banquets, catering, and events.
• Monitor daily food production and ensure items meet recipes and quality standards.
• Maintain consistent food quality, presentation, and guest satisfaction.
• Coordinate and supervise kitchen operations across all meal periods and functions.
• Ensure proper temperatures for all prepared items.
• Assist with menu planning, recipe development, and seasonal updates.
• Manage food inventory and assist with ordering supplies and equipment.
• Control waste to achieve food cost objectives.
• Review deliveries and ensure quality of received products.
• Maintain kitchen recipe books and culinary standards documentation.
• Create daily production schedules and assign duties to the team.
• Coordinate daily operations with Restaurant, Banquet, and Catering teams.
• Schedule, train, coach, mentor, and develop culinary associates.
• Monitor performance and provide coaching and feedback.
• Promote teamwork, accountability, and a positive work environment.
• Lead kitchen operations in the absence of the Executive Chef.
• Support recruiting, onboarding, and training of kitchen team members.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Maintain Hilton brand standards and health department regulations.
• Monitor food labeling, storage, rotation, and handling procedures.
• Maintain a clean, organized, and safe kitchen environment.
• Address and resolve operational, quality, and safety concerns promptly.
• Work weekends, evenings, holidays, and varying shifts as business needs require.
• Perform other duties as assigned.

Skills

Supervisory leadership

Banquet/catering experience

Food safety HACCP

Menu planning and recipe development

Communication skills

Team mentoring

Education

High school diploma or equivalent

Formal culinary training

Associate's or Bachelor's in Culinary Arts (preferred)

Tools

Microsoft Office

POS systems

Hospitality technology platforms

Job description

Essential Functions and Duties

• Assist the Executive Chef in overseeing all culinary operations for restaurants, room service, banquets, catering, and special events.
• Monitor daily food production and ensure all menu items are prepared according to established recipes and quality standards.
• Maintain consistent food quality, presentation, portion control, and guest satisfaction.
• Coordinate and supervise kitchen operations during all meal periods and banquet functions.
• Ensure all food items are prepared, plated, and served at proper temperatures.
• Assist with menu planning, recipe development, menu pricing, and seasonal menu updates.
• Manage food inventory levels and assist with ordering food, supplies, and kitchen equipment.
• Monitor product usage and control waste to achieve food cost objectives.
• Review deliveries and ensure quality standards are met for all received products.
• Maintain kitchen recipe books and culinary standards documentation.
• Create daily production schedules and assign duties to culinary team members.
• Coordinate daily operations with Restaurant, Banquet, and Catering teams.
• Schedule, train, coach, mentor, and develop culinary associates.
• Monitor associate performance and provide ongoing coaching and feedback.
• Promote teamwork, accountability, and a positive work environment.
• Lead kitchen operations in the absence of the Executive Chef.
• Support recruiting, onboarding, and training of kitchen team members.
• Ensure compliance with all food safety, sanitation, hygiene, and HACCP standards.
• Maintain compliance with Hilton brand standards and health department regulations.
• Monitor food labeling, storage, rotation, and handling procedures.
• Maintain a clean, organized, and safe kitchen environment.
• Address and resolve operational, quality, and safety concerns promptly.
• Work weekends, evenings, holidays, and varying shifts as business needs require.
• Perform various other duties as assigned to meet business objectives.

Required Experience, Education, and Skills

• Minimum three (3) years of supervisory culinary experience in a hotel, resort, restaurant, or high-volume food service operation.
• High school diploma or equivalent required.
• Formal culinary training combined with relevant culinary leadership experience.
• Strong knowledge of food preparation techniques, kitchen operations, and culinary trends.
• Experience executing high-volume banquet and catering events.
• Excellent organizational, leadership, and communication skills.
• Strong attention to detail and commitment to quality.
• Ability to lead, motivate, and develop a diverse team.
• Working knowledge of Microsoft Office, POS systems, and hospitality technology platforms.
• Strong understanding of food safety, sanitation, and HACCP standards.
• Ability to perform well under pressure in a fast-paced environment.
• Ability to adapt quickly and effectively to operational changes.
• Professional appearance and demeanor.
• Ability to communicate effectively verbally and in writing.
• Ability to work a flexible schedule, including weekends, evenings, and holidays.

Preferred Qualifications

• Associate's or Bachelor's Degree in Culinary Arts.
• ServSafe Manager Certification.
• Previous Hilton or branded hotel experience.
• Bilingual or second-language proficiency.
• Experience with large-scale catering and banquet operations.
• Experience managing food cost controls and inventory systems.

Work Environment and Physical Demands

• Work is performed primarily in a commercial kitchen environment.
• Must be able to stand and walk for extended periods.
• Regular use of commercial kitchen equipment including ovens, ranges, mixers, slicers, food processors, boilers, grills, and dishwashing equipment.
• Frequent bending, reaching, twisting, lifting, and repetitive motions.
• Must be able to work in hot, humid, and fast-paced conditions.
• Must be able to lift and carry up to 50 pounds.Must be able to perform all essential job functions with or without reasonable accommodation.

Must have a flexible schedule to work weekends, evenings, holidays, and varying shifts as business needs require.

Other Duties

This job description is not intended to be a comprehensive listing of all activities, duties, or responsibilities required of the associate in this role. Duties, responsibilities, and activities may change at any time, with or without notice.

Equal Employment Opportunity

Meyer Jabara Hotels is committed to equal employment opportunity. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for associates with disabilities. Resumes and applications will be evaluated based on qualifications and the ability to meet the position's requirements.

Subject to Background Check