Sous Chef - H

Hilton Charlotte Uptown•Charlotte, NC

43d•Onsite

About The Position

The Sous Chef position is a fast paced leadership and culinary production role at the Hilton Charlotte Uptown. The Sous Chef will guide and participate in all operations in the Culinary & Restaurant departments. This will include guiding the preparation, presentation, and execution of meals and food product for a high volume three meal hotel restaurant Coastal 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 cooks in 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. Candidate must be very high energy, organized, professional and comfortable working in fast paced and high volume environment.

Requirements

Minimum of 2 years of culinary supervisory experience within a full-service hotel property or similar environment experience is required.
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.

Responsibilities

Guide and participate in all operations in the Culinary & Restaurant departments.
Guide the preparation, presentation, and execution of meals and food product for a high volume three meal hotel restaurant, In-Room Dining, and Banquet Catering.
Follow food safety guidelines.
Guide cooks in their section in preparing, cooking, and presenting culinary dishes.
Enforce strict health and hygiene standards in the kitchen.
Order all required food product and beverage product inventory.
Schedule team members according to business levels.
Participate in a variety of F&B functions.
Partner with the Executive Chef to achieve departmental goals and support Culinary team members.
Work directly with banquet staff and banquet cooks to execute banquet event orders and oversee product quality and production levels.
Maintain prepared product from the banquet staff by use of self-developed prep lists, task lists, and daily tasks to ensure banquet kitchen stays ahead of business levels.