Hilton Salt Lake City Center is seeking an Executive Sous Chef to join our exceptional Culinary team!

Located in the heart of the city, this vibrant downtown hotel offers 499 guest rooms, 24,000 square feet of banquet space, and several unique food and beverage outlets.

We are looking for an energetic team builder who has a proven track record in staying on top of trends and developing teams.

The ideal candidate will be a hands-on leader with excellent communication and follow-up, a talent for developing others, and a passion for driving innovation. A minimum of two years of culinary management experience is required, prior hotel experience and a background in banquets is preferred.

Shift Pattern: Full availability is required to support both AM and PM shifts depending on business demands.

As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Assist the Executive Chef in the direction and oversight of all culinary operations, which includes preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls, and overall profitability.
• Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.
• Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed.
• Ensure compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
• Monitor and develop team member performance, providing supervision, conducting counseling, assisting with evaluations, training, scheduling and assigning work, and delivering recognition and reward.

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values.

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities, and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Work Locations: Hilton Salt Lake City Center

Schedule: Full-time

Brand: Hilton Hotels & Resorts

Job: Culinary

• Go Hilton travel program: 100 nights of discounted travel.
• Hilton Shares: Employee stock purchase program at a 15 percent discount.
• Maternity and parental leave, including 12 weeks of paid leave for birthing parents.
• Flexible shifts and days off.
• Comprehensive Health Insurance coverage for you and your family.
• Mental health resources including free counseling through the Employee Assistance Program.
• Best-in-Class Paid Time Off (PTO).
• 401K plan and company match to help save for your retirement.

• Minimum 2 years of culinary management experience.
• Prior hotel experience and background in banquets preferred.
• Excellent communication and leadership skills.
• Ability to develop and train team members.
• Knowledge of safety and sanitation standards.
• Experience in menu creation and food trends.