The Sous Chef is responsible for managing the kitchen staff in the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities will include managing the daily operations of the kitchen, monitoring food and labor costs, and assisting the Executive Chef in creating and implementing menu and production changes.

The Sous Chef’s primary responsibilities will include:

• Manage the daily production, preparation, and presentation of all food to ensure a quality, consistent product.
• Manage Human Resources in the production and preparation areas to attract, retain, and motivate employees.
• Schedule and manage the maintenance/sanitation of the kitchen and equipment.
• Monitor, analyze, and control all labor and food costs; prepare reports and schedules.
• Promote the accident prevention program to minimize liabilities.
• Assist the Executive Chef in the creation, costing, and implementation of menus.
• Assume responsibilities of the Executive Chef in his/her absence.
• Perform special projects and other responsibilities as assigned.

Required Skills And Ability: Requires advanced knowledge of the principles and practices within the food profession and experiential knowledge for management of people and complex problems.

Required Education And Experience: More than two years of post high school education, but less than a degree from a four-year college. Four or five years of experience in a related field preferred.

• 401(k) Retirement Plan and Matching.
• Medical Insurance (Dental and Vision).
• Hilton Travel Discounts All Over the World.
• Paid Time Off.
• Growth Opportunities.
• Spa and Restaurant Discounts.
• 100% Tuition Remission at Regent University.
• Complementary Employee Meal Per Shift.

• Advanced knowledge of food principles and practices.
• Management experience in food and beverage.
• Ability to manage kitchen staff effectively.
• Experience in menu creation and costing.
• Strong communication and interpersonal skills.