Sous Chef at the Hilton Hotel

Valor Hospitality Partners•College Station, TX

1d•$55,000 - $65,000

About The Position

At Valor, we are passionate Hotelitarians—driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you’re someone who notices the little things and strives to make a lasting impact, you’ll thrive here. Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company. Position: Sous Chef Reports To: Executive Chef, Director, Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

Two to four-year college degree or equivalent education/experience.
A minimum of five years’ culinary experience in a related position.
Ability to perform critical analysis and manage a wide-range of information.
Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources.
Possess excellent oral, written and presentation skills.
Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives.
Listen effectively.
Operate department within the guidelines of the Foundation Document.
Communicate to both, guests and fellow associates, professionally and positively.

Nice To Haves

Hotel experience preferred.

Responsibilities

Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
Plan menus by consulting with chefs; estimate food costs and profits; adjust menus.
Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives.
Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards.
Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Perform Manager-on-Duty functions and shifts as assigned.

Benefits

Competitive Salary
Daily Pay!
Team Member Hotel Discount Program
Uniforms Provided for most positions
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options
Paid PTO
401k with employer match
Team Member Awards and Recognition programs throughout the year
Food and Beverage Discounts
Tuition Reimbursement