Sous Chef - Franchise

Hilton•Owatonna, MN

10d

About The Position

The Sous Chef assists the Executive Chef with planning, organizing, and directing daily kitchen operations, including food preparation, production, and service. In the Executive Chef’s absence, the Sous Chef leads kitchen operations, communicates priorities, and maintains service and quality standards. The role provides hands-on support at kitchen stations and prepares, cooks, and presents food according to approved recipes, portions, menu specifications, and presentation and quality standards. The Sous Chef monitors food quality and reinforces food safety, sanitation, and workplace safety requirements. Responsibilities also include maintaining clean and organized work areas, overseeing appropriate use and care of equipment, reporting equipment concerns, assisting with food and supply ordering and receiving, and monitoring inventory, waste, and product usage to support cost goals. The position supports menu and recipe execution, production planning, and staffing for anticipated business and events. The Sous Chef trains and coaches culinary associates, communicates assignments and expectations, supports scheduling and deployment, and monitors performance and compliance with workplace standards. The role responds to operational issues, guest concerns, food-quality problems, and service delays, and follows hotel policies, procedures, purchasing controls, and applicable laws. The position requires flexibility to work varied shifts, including evenings, weekends, holidays, and scheduled events. The job is with an independent hotel franchisee, which controls employment practices and any compensation or benefits; the employee is not employed by Hilton and is not eligible for Hilton compensation or benefits.

Requirements

Five years of culinary experience, including at least two years in a supervisory or lead role.
Current CFPM Food Protection Manager certification, or ability to maintain the required certification as directed by the hotel.
Demonstrated leadership, team-building, and associate-coaching skills.
Strong verbal and written communication skills and the ability to coordinate effectively with other departments.
Working knowledge of food preparation methods, recipes, portion control, kitchen sanitation, safe food handling, and food-storage practices.
Ability to read, understand, and follow recipes, production instructions, and written procedures.
Ability to prioritize multiple tasks, work efficiently under pressure, and resolve routine operational problems promptly.
Self-motivated, organized, dependable, detail-oriented, and committed to consistent food quality and guest satisfaction.
Ability to stand and walk for extended periods and move throughout a commercial kitchen and related work areas.
Ability to lift and carry up to 50 pounds, with or without reasonable accommodation.
Ability to bend, reach, stoop, push, pull, and perform repetitive kitchen tasks as required.
Ability to work around hot surfaces, cooking equipment, sharp utensils, wet floors, and other typical commercial-kitchen conditions while following safety procedures.
Ability to work the hours necessary to support hotel operations, including weekends, holidays, and scheduled events.

Nice To Haves

Hotel or high-volume food-service experience preferred.

Responsibilities

Assist the Executive Chef with planning, organizing, and directing daily kitchen operations, food preparation, production, and service.
Lead kitchen operations in the Executive Chef’s absence, communicating priorities and maintaining service and quality standards.
Provide hands-on support at kitchen stations to maintain workflow, food quality, and timely service during regular operations and special events.
Prepare, cook, and present food according to approved recipes, portion standards, menu specifications, presentation guidelines, and quality expectations.
Monitor food during preparation and service for flavor, temperature, appearance, portioning, and consistency.
Follow and reinforce food safety, sanitation, and workplace safety requirements, including proper food storage, labeling, rotation, temperature control, allergen awareness, and cross-contamination prevention.
Maintain clean, organized, and sanitary kitchen work areas; ensure cleaning schedules are followed and equipment is appropriately used, cleaned, and stored.
Inspect kitchen equipment and promptly report maintenance, repair, or safety concerns; help ensure equipment is operated according to established procedures.
Assist with ordering, receiving, inspecting, storing, and rotating food and supplies from approved suppliers; report discrepancies, quality concerns, or shortages.
Monitor inventory, portion control, waste, spoilage, and product usage to support food-cost goals and reduce unnecessary expenses.
Assist with menu execution, recipe implementation, production planning, and preparation levels based on anticipated business, occupancy, reservations, and scheduled events.
Train, coach, and support culinary associates on recipes, preparation methods, equipment use, sanitation, safety, service standards, and department procedures.
Communicate work assignments, expectations, operational changes, and service needs clearly and professionally; promote teamwork, accountability, and respectful conduct.
Monitor associate performance and compliance with attendance, uniform, grooming, and appearance standards; provide coaching and communicate concerns to the Executive Chef.
Support scheduling and deployment of kitchen personnel as directed, helping ensure appropriate coverage for service periods, banquets, and special events.
Maintain professional, courteous working relationships with associates, managers, vendors, and other departments to support coordinated hotel operations.
Respond promptly to operational issues, guest concerns, food-quality problems, and service delays; communicate significant issues to the Executive Chef or appropriate leader.
Follow hotel policies, departmental procedures, purchasing controls, and applicable laws and regulations.
Work varied shifts, including evenings, weekends, holidays, and scheduled events, based on business needs.
Perform other related duties as assigned.
Model professional conduct, maintain food quality and sanitation standards, support efficient kitchen operations, communicate effectively, develop associates, and contribute to cost control and guest satisfaction.