Hilton Salt Lake City Center is searching for a talented Senior Sous Chef to help lead their team, primarily focusing on Spencer's For Steaks and Chops.

The ideal candidate will be a passionate and innovative leader with a strong background in ordering, inventory management, menu development, and cost control, demonstrating a true passion for their craft. Prior hotel experience and a background in a steakhouse setting are preferred.

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

As Senior Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. This includes Spencer's for Steak and Chops as well as banquet and additional outlet assistance as needed. Specifically, a Sr. Sous Chef 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, including preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards, team member productivity and performance, implementation of policies and procedures, cost controls, and overall profitability.
• Create and implement 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.
• Ensure compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
• Assist in monitoring and developing team member performance, including providing supervision, conducting counseling, training, scheduling, and assigning work.

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. Specifically, we look for demonstration of these Values:

• Hospitality: We're passionate about delivering exceptional guest experiences.
• Integrity: We do the right thing, all the time.
• Leadership: We're leaders in our industry and in our communities.
• Teamwork: We're team players in everything we do.
• Ownership: We're the owners of our actions and decisions.
• Now: We operate with a sense of urgency and discipline.

In addition, we look for the demonstration of the following key attributes:

• Quality
• Productivity
• Dependability
• Customer Focus
• Adaptability

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.
• Employee stock purchase program (ESPP) at a 15% 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.

• Strong background in ordering and inventory management.
• Menu development and cost control experience.
• Prior hotel experience, preferably in a steakhouse setting.
• Ability to assist in oversight of culinary operations.
• Knowledge of compliance with health and safety standards.
• Team member performance monitoring and training skills.