Sous Chef - Full Time

Meyer Jabara Hotels•Newark, DE

45d•Onsite

About The Position

The Hilton Wilmington Christiana is seeking a Sous Chef to join their Food & Beverage team. This role is a leadership position within a prestigious and stable company, focused on making every event successful and memorable. The Sous Chef will be responsible for leading the restaurant, embodying the product, and executing hospitality standards. This position partners with the Executive Chef and is an integral part of the management team.

Requirements

Leadership skills
Ability to lead, motivate, and coach kitchen staff
Menu and recipe planning skills
Cost control skills (labor, operating expenses, inventory)
Knowledge of sanitation standards (Hilton, Meyer Jabara Hotels, local, state, and federal regulations)
Ability to ensure quality and portion consistency
Strong communication skills
Ability to coordinate meetings and tastings
Guest interaction skills

Nice To Haves

Experience in a leadership role within the hospitality industry
Experience with creative menu planning to minimize waste

Responsibilities

Plans, organizes, controls, and directs the work of employees in the Kitchen Department responsible for all food preparation while ensuring superior quality and consistency.
Assists in selection, training, evaluating, leading, motivating, coaching, and disciplining all employees in the kitchen to ensure that established cultural and core standards are met.
Assists in the planning and development of menus and recipes, ensures the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.
Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensures that sanitation standards as set forth by Hilton, Meyer Jabara Hotels, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintains control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications.
Fosters an awareness of the importance of food preparation and quality.
Communicates with employees and managers to ensure operational needs are met.
Coordinates menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.
Attends regular operational meetings to ensure effective coordination and cooperation between departments.
Interacts directly with guests to ascertain satisfaction.