Sous Chef – Hospitality Kitchen Leader

About the role

Exceptional hospitality starts with you. As a Sous Chef at Hilton you will lead daily kitchen operations, ensuring every guest enjoys a memorable dining experience. You will coach the culinary team, manage production and uphold the highest standards of safety and quality.

Key responsibilities

• Lead culinary team operations, providing hands‑on coaching for outlets or banquets.
• Create and monitor production lists, perform line checks and expedite service periods.
• Develop seasonal menus, promotional features and daily specials.
• Coordinate with Front‑of‑House and Back‑of‑House to ensure seamless service.
• Assist with inventory management, ordering and staff scheduling.
• Maintain compliance with health, safety, sanitation and alcohol regulations.

Required profile

• Passion for delivering hospitality warmth.
• Integrity and commitment to doing the right thing.
• Leadership that inspires others.
• Team‑oriented mindset.
• Ownership and accountability.
• Urgency and discipline in every moment.

Required skills

• Creating and monitoring production lists.
• Line checks.
• Inventory Management.
• Expediting service periods.
• Culinary team operations.
• Ordering and scheduling.

What we offer

• 110 nights of discounted travel with rates as low as $40 USD per night.
• Paid parental leave for eligible team members and partners.
• Crisis concierge providing practical and emotional support.
• Mental‑health resources through an Employee Assistance Program.