Chef De Partie jobs at Four Seasons Hotels and Resorts - 25 jobs

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Four Seasons Resort Orlando at Walt Disney World Resort, is the leading luxury resort in Central Florida. We pride ourselves on the service we deliver and that all begins with the dedication of our employees who embrace the meaning behind the Golden Rule. Guests are pampered with a customized approach, ensuring that each experience is unique and unforgettable. Our goal is to attract only the most positive and passionate talent, those who are able to provide intuitive service, with a warm and friendly smile. We encourage our team to strive for personal and professional greatness and are always empowered to do what is right. Join our AAA Five Diamond property in Central Florida! The Opportunity: Executive Sous Chef Who We Look For: We are looking for an individual who can plan, organize, control and direct the work of employees in the Kitchen Department while ensuring superior quality and consistency in the preparation of all food items. Have a full understanding of health department requirements and able to work and adapt to a luxury environment that is constantly evolving and growing. Responsibilities: * Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. * Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. * Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel. * Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. * Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. * Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. * Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Minimum Qualifications: * Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. * Experience: 5 years previous experience in multiple culinary management positions, and 2 of them as executive sous chef, in a large property with multiple outlets. * Skills and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job. * Requires ability to operate computer equipment and other food & beverage computer systems. * Requires the ability to operate and utilize culinary production equipment and tools. * Work with chefs and managers around the resort, understand the synergy among departments in the F&B division, adapt to different situations and cultures, able to bring the F&B team together. A successful candidate will have a flexible schedule, and the ability to work weekends and holidays. Must be fluent in English. Our company is committed to hiring the best talent and is pleased to offer sponsorship for work authorization or L-1 Visa for the selected candidate. Comprehensive Benefits * Energizing Employee Culture where you are encouraged to be your true self! * Comprehensive learning and development programs to help you master your craft. * Inclusive and diverse employee engagement events all year-round. * Exclusive discount and travel programs with Four Seasons * Competitive wages and benefits package * Medical Insurance after 30 days of employment * Employer-paid Dental and Vision insurance * 401(k) and Retirement Plan Matching * Employee Assistance Program * And so much more! Four Seasons Hotels & Resorts, Employer of Choice "The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion, and culture. It's the Golden Rule - the simple idea that if you treat people well, the way you would like to be treated, they will do the same." - Isadore Sharp, Founder and Chairman Four Seasons Hotels and Resorts We look forward to receiving your application! Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - ************************************************************************************************

The beautiful Hilton Fort Lauderdale Marina is seeking a full-time Sous Chef to join their culinary team at Olive and Sea! This 595-room property boasts waterfront views of the intracoastal, 3 restaurant outlets and 20,000+ square feet of meeting space. The Broward County Convention Center is just a four-minute walk from the property and is a stop on the water taxi! In this role, you would report to the executive sous chef and executive chef! You would oversee as many as 10 culinary and stewarding team members in the back of house as well as 5-10 front of house team members per shift. The ideal candidate for this position will possess a minimum of 5 years' culinary experience including 2 years supervisory experience and previous hotel culinary experience. It would be considered an asset for this role to have previous front of house or union supervisory experience! The Benefits - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: Access to pay when you need it through DailyPay Medical Insurance Coverage - for you and your family Mental health resources including Employee Assistance Program Best-in-Class Paid Time Off (PTO) Go Hilton travel program: 100 nights of discounted travel Parental leave to support new parents Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* 401K plan and company match to help save for your retirement Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount Career growth and development Team Member Resource Groups Recognition and rewards programs *Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. What will I be doing? As 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. Specifically, a 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? 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 What will it be like to work for Hilton? 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! #LI-GL1

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do Use your experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. You'll own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. Some of your responsibilities include: Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards. Fill in where needed to ensure guest service standards and efficient operations. Perform inventory and purchasing responsibilities daily. Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures. Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. Responsible for meeting financial targets while achieving food quality and service objectives. Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect. Continually strive to develop your staff in all areas of managerial and professional development as well as in food education. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives. Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs. Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues. Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. What You Bring 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Minimum 3 years of experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens. Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management. Excellent interpersonal communication skills that foster positive working relationships with all teammates. Able to work with PR and Marketing in the creation of campaigns and budgets. Flexible schedule, available to work weekends, nights, mornings, and holidays when needed. Food Handler Certification, Alcohol Awareness Certification (if applicable). Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do Use your experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. You'll own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. Some of your responsibilities include: * Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards. * Fill in where needed to ensure guest service standards and efficient operations. * Perform inventory and purchasing responsibilities daily. * Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures. * Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. * Responsible for meeting financial targets while achieving food quality and service objectives. * Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect. * Continually strive to develop your staff in all areas of managerial and professional development as well as in food education. * Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. * Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. * Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives. * Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs. * Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues. * Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. What You Bring * 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. * Minimum 3 years of experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens. * Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management. * Excellent interpersonal communication skills that foster positive working relationships with all teammates. * Able to work with PR and Marketing in the creation of campaigns and budgets. * Flexible schedule, available to work weekends, nights, mornings, and holidays when needed. * Food Handler Certification, Alcohol Awareness Certification (if applicable). * Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

**Why We're Here** We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. **How We're Different** Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. **What You'll Do** Use your experience and knowledge of food industry trends, classics, and seasonal ingredients to create an exciting, innovative, and delicious seasonal menu! Lead daily operations with efficiency, integrity, patience, awareness, and compassion. You'll own team leadership, communication, training, development, and problem resolution all the while providing outstanding service to our guests along the way. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return. **Some of your responsibilities include:** + Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards. + Fill in where needed to ensure guest service standards and efficient operations. + Perform inventory and purchasing responsibilities daily. + Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures. + Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area. + Responsible for meeting financial targets while achieving food quality and service objectives. + Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. + Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect. + Continually strive to develop your staff in all areas of managerial and professional development as well as in food education. + Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. + Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. + Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives. + Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs. + Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues. + Be knowledgeable of restaurant policies regarding employees and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. **What You Bring** + 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. + Minimum 3 years of experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens. + Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management. + Excellent interpersonal communication skills that foster positive working relationships with all teammates. + Able to work with PR and Marketing in the creation of campaigns and budgets. + Flexible schedule, available to work weekends, nights, mornings, and holidays when needed. + Food Handler Certification, Alcohol Awareness Certification (if applicable). + Knowledge of Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software may be required. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here (**************************************************************************************************************** . **Be Yourself. Lead Yourself. Make it Count.**

What are we looking for? 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 What will it be like to work for Hilton? 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! The Benefits - Hilton is proud to have an award-winning workplace culture ranking #1 Best Company To Work For in the World. We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including\: Medical Insurance Coverage - for you and your family Mental health resources including Employee Assistance Program Best-in-Class Paid Time Off (PTO) Go Hilton travel program\: 100 nights of discounted travel Parental leave to support new parents 401K plan and company match to help save for your retirement Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including\: college degrees and professional certifications* Career growth and development Recognition and rewards programs EOE/AA/Disabled/Veterans Take the lead as the Executive Chef & B at Embassy Suites by Hilton Miami Airport , where your culinary expertise and vision will redefine our guest experience. In this dynamic role, you'll oversee the both the F&B as well as culinary program, crafting innovative menus and beverage pairings that cater to a diverse clientele. Collaborate with a talented team to deliver exceptional dining experiences. The Embassy Suites by Hilton Miami Airport located just a half mile from Miami International Airport and less than 10 minutes to downtown Miami. This beautiful property offers 318 rooms, 12,000 square feet of meeting space, Complimentary Cooked-to-Order Breakfast, Evening Reception, In-Suite Dining and Grill 305, featuring the finest steaks and casual Miami hotel dining! We are looking for a talented Chef with at least 4 years of supervisory/management experience, who is ready to take their career to the next level. What will I be doing? Plan and direct the functions of administration and planning of the Food & Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments such as restaurants, kitchens, stewards, etc., including monitoring and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve profitable results. Participate and assist with Executive Sous Chef and Restaurant Managers in; the creation and merchandising of attractive menus to attract a predetermined customer market; establishing and achieving predetermined profit objectives; setting desired standards of quality food, service, cleanliness, merchandising and promotions. With the goal to maximize food and beverage department profitability. Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and ensuring expenditures stay within budget limitations, including achieving budgeted revenue, labor costs and operational expenses. Regularly review and evaluate the degree of guest satisfaction of the individual outlets, to recommend new operating and marketing policies whenever a change in demand occurs, guest dissatisfaction is apparent, or a change in the competitive environment require such changes. Investigate and resolve food quality and service complaints. Develop, along with assistance from department heads the necessary operating tools and incidentals to modern management principles such as budgeting, forecasting, purchase specifications, recipes, menu abstracts, food production controls, job descriptions, etc. Insure compliance with all Hilton Hotels Corporation policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations. Oversee hiring, training, supervision, development, discipline and counseling of all culinary and restaurant team members, according to Hilton policies and procedures. Monitor team performance, product quality and production flow while fostering continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in coolers and freezers. Special projects and assignments for continuous improvement.

Hilton Orlando Buena Vista Palace \(************************************************************************************** seeking an Executive Sous Chef to join the culinary leadership team at this iconic Disney\-area resort\. Located within walking distance of Disney Springs, this expansive property features 1,000 guest rooms, 115,000 sq\. ft\. of versatile banquet and event space, and several unique food & beverage outlets, including a signature restaurant, a lively lobby bar, a popular poolside venue, a grab\-and\-go marketplace, and full in\-room dining\. The ideal candidate has 3 years of leadership experience in professional kitchens, Offers a strong background in hotel culinary environments, with proven expertise in banquets and multi\-outlet restaurant operations, and fosters a positive, collaborative kitchen culture rooted in innovation, quality, and integrity\. **The Benefits** - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: + Access to your pay when you need it through DailyPay + Medical Insurance Coverage - for you and your family + Mental health resources including Employee Assistance Program + Best\-in\-Class Paid Time Off \(PTO\) + Go Hilton travel program: 100 nights of discounted travel + Parental leave to support new parents + Debt\-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications\* + 401K plan and company match to help save for your retirement + Hilton Shares: Our employee stock purchase program \(ESPP\) \- you can purchase Hilton shares at a 15 percent discount + Career growth and development + Team Member Resource Groups + Recognition and rewards programs _\* Available benefits may vary depending upon property\-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable\._ **What will I be doing?** 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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 to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward _\#LI\-JG3_ **What are we looking for?** 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 **What will it be like to work for Hilton?** 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\! **Job:** _Culinary_ **Title:** _Executive Sous Chef \- Hilton Orlando Buena Vista Palace_ **Location:** _null_ **Requisition ID:** _HOT0C7DJ_ **EOE/AA/Disabled/Veterans**

An Executive Sous Chef is 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. What will I be doing? 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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 to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? 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 What will it be like to work for Hilton? 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!

An Executive Sous Chef is 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\. **What will I be doing?** 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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 to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward **What are we looking for?** 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 **What will it be like to work for Hilton?** 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\! **Job:** _Culinary_ **Title:** _Executive Sous Chef \- Embassy Suites Tampa Downtown Convention Center_ **Location:** _null_ **Requisition ID:** _HOT0C7H3_ **EOE/AA/Disabled/Veterans**

What are we looking for? 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 What will it be like to work for Hilton? 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! An Executive Sous Chef is 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. What will I be doing? 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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 to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward EOE/AA/Disabled/Veterans

What are we looking for? 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 What will it be like to work for Hilton? 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! The Benefits - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as\: Access to pay when you need it through DailyPay Medical Insurance Coverage - for you and your family Mental health resources including Employee Assistance Program Best-in-Class Paid Time Off (PTO) Go Hilton travel program\: 100 nights of discounted travel Parental leave to support new parents Debt-Free Education\: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including\: college degrees and professional certifications* 401K plan and company match to help save for your retirement Hilton Shares\: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount Career growth and development Team Member Resource Groups Recognition and rewards programs *Available benefits may vary depending upon property-specific terms and conditions of employment. Join us in creating a legacy within a brand you can stay inspired with a team that will become family! The newest Conrad Hotel in Hilton's luxury portfolio is open in Orlando. As one of the most celebrated openings of 2024, be part of the legacy as the Junior Sous Chef! Why join the Conrad brand? The modern luxury concept empowers you to deliver\: Personalized service with authenticity and passion Impactful experiences Creativity in our products and services Inspired by nature and fashioned for adventure, Conrad Orlando sits on the 1,100-acre Evermore Orlando Resort bordering Walt Disney World with a 20-acre tropical beach and 8-acre lagoon setting the stage for luxury which is as harmonious as it is captivating. The stunning resort will feature 433 rooms (to include 51 impeccably designed suites and 10 spacious family suites), 65,000 square feet of meeting space (40,000 indoor and 25,000 outdoor), a tranquil spa, two 18-hole golf courses, and 6 food and beverage outlets. This includes 3 restaurants (rooftop, southern Italian, and poolside), a cocktail bar, marketplace and in-room dining. Want to learn more? News Release on Conrad Orlando What will I be doing? As a Junior Sous Chef, you will: Participates in all production areas of the kitchen. Inspects selects, and uses fruits, vegetables, meats, fish and other food products. Reads and employs math skills for recipes. Approves requisitions for supplies and food items for production on workstation. Ensures proper storage of food items. Interviews, trains, supervises, counsels, schedules and evaluates staff. EOE/AA/Disabled/Veterans

The beautiful Hilton Fort Lauderdale Marina \(**************************************************************************************************************************************************************************** seeking a full\-time Sous Chef to join their culinary team at Olive and Sea \(************************************* This 595\-room property boasts waterfront views of the intracoastal, 3 restaurant outlets and 20,000 square feet of meeting space\. The Broward County Convention Center is just a four\-minute walk from the property and is a stop on the water taxi\! In this role, you would report to the executive sous chef and executive chef\! You would oversee as many as 10 culinary and stewarding team members in the back of house as well as 5\-10 front of house team members per shift\. The ideal candidate for this position will possess a minimum of 5 years' culinary experience including 2 years supervisory experience and previous hotel culinary experience\. It would be considered an asset for this role to have previous front of house or union supervisory experience\! **The Benefits** - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: + Access to pay when you need it through DailyPay + Medical Insurance Coverage - for you and your family + Mental health resources including Employee Assistance Program + Best\-in\-Class Paid Time Off \(PTO\) + Go Hilton travel program: 100 nights of discounted travel + Parental leave to support new parents + Debt\-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications\* + 401K plan and company match to help save for your retirement + Hilton Shares: Our employee stock purchase program \(ESPP\) \- you can purchase Hilton shares at a 15 percent discount + Career growth and development + Team Member Resource Groups + Recognition and rewards programs \*Available benefits may vary depending upon property\-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable\. **What will I be doing?** As 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\. Specifically, a 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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, as needed + Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards + Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward **What are we looking for?** 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 **What will it be like to work for Hilton?** 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 itsglobal 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\!\#LI\-GL1 **Job:** _Culinary_ **Title:** _Sous Chef, Olive & Sea \- Hilton Fort Lauderdale Marina_ **Location:** _null_ **Requisition ID:** _HOT0C7QN_ **EOE/AA/Disabled/Veterans**

EOE/AA/Disabled/Veterans What are we looking for? A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Strong Chef de Partie or previous Junior Sous Chef Experience Approaches food in a creative way Strong supervisory skills Positive attitude Good communication skills Committed to delivering a high level of customer service Excellent grooming standards Excellent planning and organising skills Willingness to learn It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Relevant qualifications for role Ability to work a variety of shifts including weekends, days, afternoons and evenings What will it be like to work for Hilton? 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! A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. What will I be doing? As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: Specialized in Western and Asian cuisine. Contribute to menu creation Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team Ensure consistency in quality of dishes at all times Manage customer relations when necessary, in the absence of the Junior Sous Chef Ensure resources meet business needs through the effective management of working rotas Support brand standards through the training and assessment of your team Manage food cost controls to contribute to Food and Beverage revenue Knowledge of activities in other departments and implications Ensure compliance with food hygiene and Health and Safety standards

EOE/AA/Disabled/Veterans What are we looking for? 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 What will it be like to work for Hilton? 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! Styled by the Sea. Defined by Service. Join the team at the iconic Diplomat Beach Resort. Following a property-wide renovation, The Diplomat enters its next era-transitioning into Signia by Hilton Diplomat Beach Resort. The Food and Beverage team is elevating its craft to match the sophistication and energy of our refreshed restaurants and reimagined beachfront destination. Playa is seeking a Sous Chef to join our exceptional team! Check us out\: The Diplomat Beach Resort What are the benefits of working for Hilton?* We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including: Access to your pay when you need it through DailyPay Medical Insurance Coverage - for you and your family Mental Health Resources Best-in-Class Paid Time Off (PTO) Go Hilton travel discount programs Supportive parental leave Matching 401(k) Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education\: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more) Career growth and development Team Member Resource Groups Recognition and rewards programs *Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. What will I be doing? Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward

Hilton Orlando Buena Vista Palace is seeking an Executive Sous Chef to join the culinary leadership team at this iconic Disney-area resort. Located within walking distance of Disney Springs, this expansive property features 1,000+ guest rooms, 115,000+ sq. ft. of versatile banquet and event space, and several unique food & beverage outlets, including a signature restaurant, a lively lobby bar, a popular poolside venue, a grab-and-go marketplace, and full in-room dining. The ideal candidate has 3+ years of leadership experience in professional kitchens, Offers a strong background in hotel culinary environments, with proven expertise in banquets and multi-outlet restaurant operations, and fosters a positive, collaborative kitchen culture rooted in innovation, quality, and integrity. The Benefits - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: * Access to your pay when you need it through DailyPay * Medical Insurance Coverage - for you and your family * Mental health resources including Employee Assistance Program * Best-in-Class Paid Time Off (PTO) * Go Hilton travel program: 100 nights of discounted travel * Parental leave to support new parents * Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* * 401K plan and company match to help save for your retirement * Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount * Career growth and development * Team Member Resource Groups * Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. What will I be doing? 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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 to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward #LI-JG3 What are we looking for? 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 What will it be like to work for Hilton? 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!

The Group Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world. Increasingly recognized for creating some of the world's most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place. The Group regularly receives international recognition and awards for quality management and legendary service hospitality. Our Hotel With 326 guest rooms and 31 suites, Mandarin Oriental, Miami is located in Brickell Key and is a prime location for both business and leisure guests. It is an urban resort with Miami's only private beach. Overview of Position It is the mission and intent of this position that the incumbent will take a leading role in the Main Kitchen, supporting the Executive Sous Chef, leading and inspiring the team to create a 5 Star environment. The Sous Chef is expected to be a team player, anticipate guest needs, and provide guests & colleagues with a friendly experience. Sous Chef responsibilities include: Follow all policies and procedures as outlined by the MOHG Colleague Handbook Assist the La Mar Executive Chef to create and develop creative and innovative menus for assigned food and beverage outlets. Assist the La Mar Executive Chef to create recipes, pictures, and plating guides for all menu items. Enforce all of the HACCP & FLHSS safety rules and regulations. Check cleanliness of stations. Expedite the food orders. Schedule and monitor daily line-up. Assist the La Mar Executive Chef in making weekly schedule according to forecast. Coordinating opening and closing procedures for the kitchen. Keep the La Mar Executive Chef and Executive Chef informed with the amount of daily overtime. Control and be accountable for the food and labor cost goals. Train and develop colleagues. Assist with ordering products following purchasing procedures. Inspect food products when delivered from purchasing for quality. Inspect colleagues' daily mise en place to ensure that all food products are rotated and top quality. Control par levels of mise en place Approve quality standards of all dishes leaving the kitchen- temperature, allergies, presentation and flavor. The Sous Chef will report directly to the Chef de Cuisine. Requirements • Have a minimum of 3 years' experience in the similar position, preferably in a luxury setting. • Flexible schedule is required, including some evenings, weekends and holidays. • Excellent organizational skills and communication skills are necessary. • Must be able to work in a high-pace and dynamic operation. • Must be detailed oriented, excellent computer skills necessary. • Have a pleasant, friendly and helpful manner. • Work in a safe, prudent and organized manner. • Able to handle multiple tasks at one time. • Able to consistently delight and satisfy our guest. Working with us means… We are dedicated to delighting our guests and to delighting our colleagues. We are committed to becoming the best and we emphasize working together to achieve this goal. We support acting with responsibility. Working with us means working harmoniously, respectfully, passionately, and towards personal growth. Working with us means that you will be personally valued. From the initial interview through the comprehensive orientation to the numerous Learning and Development programmes, we are committed to providing a Mandarin Oriental ‘Colleague Journey' that exceeds colleague expectations. Equal Employer Opportunity Statement Mandarin Oriental Hotel Group provides equal employment opportunities (EEO) to all colleagues and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Mandarin Oriental Hotel Group complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training. Mandarin Oriental Hotel Group expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Mandarin Oriental Hotel Group's colleagues to perform their job duties may result in discipline up to and including discharge.

Job Description Hilton Marco Island Beach Resort and Spa is currently seeking a dynamic Executive Sous Chef to join the best culinary team on Marco Island! This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality. Train and supervise kitchen staff in the proper preparation of menu items and sanitation of kitchen. Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Maintain sanitation and safety standards and regulations. ESSENTIAL FUNCTIONS: Collaborate with Executive Chef on Menu Planning Executive sous chefs help the executive chef plan the core menu and daily specials based on current food inventory, staff capabilities, and customer feedback. Supervise Chefs and Food Preparation Workers Executive sous chefs manage the kitchen employees. They are responsible for giving directives to line cooks, food prep workers, and waitstaff. This involves disciplining workers as necessary. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all kitchen and waitstaff follow these regulations. Hire and Train Kitchen Staff In many dining establishments, there is no official human resource department. Instead, the executive sous chef handles the human resource functions. The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Check Freshness of Food and Maintain Supplies One of the most important duties of the executive sous chef is creating and following a regular daily routine to check the freshness of all perishable items. This requires a keen attention to detail and strong organizational skills. Executive sous chefs are also responsible for ordering and facilitating the delivery of food and supplies. Developing and Maintaining Recipe Cards Update prep lists and station diagrams for consistent execution of all menu items Banquet Responsible for cooking of meals for banquets and outlets. Cost Controls Adhere to control procedures for cost and quality, including performing daily inventories, monitoring preparation volumes and inspecting stations and recipes. OTHER: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel including holidays and weekends. All employees are required to comply fully with the rules and standards set forth by Hilton Marco Island Beach Resort & Spa, Olshan Properties and Hilton Hotels Corporation. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Possess experience and advanced knowledge of kitchen operations, including execution of menus, management, housekeeping and quality assurance programs. Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. Possess leadership skills to motivate and develop staff to ensure accomplishment of goals. Able to set priorities, plan, organize, and to delegate assignments to accomplish tasks, often within strict time limitations. Able to apply technical knowledge of federal and state tax regulations to practical situations within the hospitality industry. Able to read, write, hear, speak and understand the English language to communicate with management and staff being persuasive, clear and to the point. Written communication skills to be concise, well organized, complete, clear and understandable in order to communicate with the public and staff Artistic ability to create theme menus, decorations, etc. Able to handle 6 to 8 hours of intense pressure cooking ala-carte food under extreme heat. Able to use a knife along with other mechanical equipment in a hotel kitchen. Able to remain calm in emergency situations and to effectively work with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger and provide positive and proactive solutions. Able to analyze trends in comment card scores, safety reports, turnover, etc. and help set applicable policies. Able to move throughout premise and visually inspect conditions requiring bending, stooping and reaching arms overhead. Able to grasp, lift and carry or otherwise move goods weighing a minimum of 25 lbs. Able to remain stationary (sitting or standing) and concentrate on tasks for long periods of time often in a high volume high-pressure area. Able to perform duties in a confined space, often under intense conditions which are hot loud and wet. Able to use finger/hand movements for extended periods of time. Both hand dexterity to maneuver switches, writing instruments, a computer keyboard, etc. QUALIFICATION STANDARDS Education: High School graduate or equivalent. Culinary institute diploma preferred. Experience: Two year experience in a restaurant or hotel at Kitchen Supervisor or Lead Line Cook level. Knowledge of food production, service and costs. Prior hospitality experience preferred. Licenses or certificates: Able to acquire Florida State Food Handler's Certification Able to ability to acquire CPR & First Aid certification Able to acquire Responsible Vendors certification

Job Description Assist the Executive Chef in creating and maintaining impeccable food preparations, visual aesthetics, and quality standards in all areas of operation while maintaining budgeted costs for food and labor. Responsible for aiding the Executive Chef in the hiring, training, progress and coaching of all kitchen team members. Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. In charge of the banquets that can range in size from small groups to hundreds of people. Responsible for guest and team member satisfaction in all food areas. Assist the steward's supervision of the sanitation in all food outlets. Assist in planning, pricing and documenting of banquet menu and assumes all the duties of the Executive Sous Chef in their absence. ESSENTIAL FUNCTIONS: Supervise all food preparations and presentations to ensure consistent quality according to recipe cards. Frequently test food quality. Take corrective action, to include further training, for items that do not meet standards. Inspect cafeteria daily to ensure consistent quality of food is being served to team members. Actively cook and expedite during peak meal periods. Train, supervise, and direct the team in the banquet department. Communicate effectively, both verbally and in writing, to provide clear direction to the team. Assign and instruct the kitchen team in details of work. Verify that all portion sizes, quality standards and proper cooking techniques are followed. Monitor progress and give consultation when needed. Conduct daily training programs to improve service and food quality. Help develop, implement, and maintain basic operating standards for Food and Beverage Services in compliance with Federal, State, Local and Hilton guidelines. (e.g. Florida Food Handler's Certification) Inspect all refrigeration units, trash compactor, and food storage areas for sanitation, food quality, proper rotation and storage. Evaluate client satisfaction and resolve complications such as faulty food orders, etc. Field guest and personnel complaints by conducting a thorough investigation of the situation in order to choose the most effective solution. Maintain top physical condition of all Kitchen equipment and facilities. Create any necessary work orders for the repair of equipment and turn into the engineering dept. Generate daily assignments for cleaning projects to team. Maintain constant communication with the Catering Department to ensure 100% knowledge of all banquet events and up-to-date changes. Advise sales team of discrepancies in menu selection. Attend weekly B.E.O. meetings with Catering and Banquets. Inspect incoming product to ensure weight, quality, and quantity of food received meets standards. Verify all invoices to ensure product was received. Conduct daily pre-shift meetings for the purpose of identifying special guests, groups' in house, special needs, etc. Encourage and promote an active team member empowerment atmosphere. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the Executive Chef, Food & Beverage Director and the General Manager based upon the particular requirements of the Hotel. OTHER: Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position. Team Members with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Mandatory participation in the MOD program. Upon employment, all Team Members are required to fully comply with hotel rules and regulations for safe and efficient operation of hotel facilities. Team Members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodations, using some other combination of skills and abilities. Awareness of current trends in food preparation, combinations, and garnishments. Possess advanced knowledge of kitchen equipment operations, to include cutlery, and be able to instruct subordinates in the proper and safe usage of this equipment. Possess advanced ability to create sensory pleasing food displays and individual plates, for banquets, the restaurants, and the team member cafeteria, etc. and be able to instruct subordinates in the proper method of creation. Possess advance knowledge of food and beverage financial systems and controls. (e.g. Capital budgets, inventory control, portion control, etc.) Supervise, coordinate and motivate the activities of the department team. Advanced knowledge of mathematical skills (addition, subtraction, multiplication, and division) to maintain proper portion control, menu costs, comment card reports, budgets, and various other reports. Ability to apply technical knowledge of federal and state regulations to practical situations within the hospitality industry. Ability to walk for extended periods of time. Ability to concentrate in high volume high pressure area. Ability to communicate effectively. Ability to analyze trends in comment card scores, safety reports, SALT scores, turnover and help set applicable policies. Visual ability to read manufacturer's instructions, correspondence, etc. Able to read, write, hear, speak and understand the English language to communicate with management and staff, being persuasive, clear and to the point. Written communication skills to be concise, well organized, complete, clear and understandable in order to formulate complex reports and communicate with the public, staff and management. Ability to grasp, lift, and carry or otherwise move goods weighing a minimum of 25 lbs. Ability to perform duties in a confined space. Ability to perform tasks requiring bending, stooping, and kneeling. Ability to remain calm in emergency situations and to effectively deal with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger, collect accurate information, and solve guest concerns. Detail oriented. Knowledge of training techniques. Ability to develop and train subordinates and accomplish goals in a timely manner. Ability to work under time constraints and deadlines, must be productive in quantity and quality of work. Ability to schedule, delegate, and work effectively in a 365 day environment. Ability to communicate effectively. Ability to use finger/hand movements for extended periods of time. Finger and hand dexterity to manipulate switches, writing instruments, a computer keyboard, etc. Knowledge of OSHA standards for chemical use and ability to train new team members in applicable usage of all chemicals in accordance to OSHA laws. Knowledge and ability to enforce all applicable food sanitation codes (e.g. Federal, State, City, and County Codes). Ability to work in conditions which may be occasionally hot, noisy, and wet. Knowledge with Excel, Microsoft Word, Outlook. Knowledge with Nexus Payable Systems. Knowledge with Synergy Systems. Ability to work in a 365 day environment and be on call 24 hours. Must work a minimum of 45 hours/ week. Protect employer's privacy and data; keep passwords safe. QUALIFICATION STANDARDS: Education: High School Graduate or equivalent required. Additional education or experience to meet the required job knowledge, skills, and abilities. Completion of an industry recognized culinary school required. Degree from a post-secondary culinary arts training program is desirable. Experience: Minimum of 5 years experience in kitchen operations and food preparation and 2 years of kitchen supervisory experience as a Sous Chef, Banquet Chef, or 1st Cook required. Grooming: All Team Members must maintain a neat, clean and well groomed appearance according to the Olshan Properties Team Member Handbook. Licenses /Certificates: Florida State Certified Professional Food Handlers Certificate CPR, First Aid, and TIPS certifications. Grooming: All team members must maintain a neat, clean, and well groomed appearance (specific standards are available). Other: Additional language ability preferred.

The beautiful Hilton Fort Lauderdale Marina is seeking a full-time Sous Chef to join their culinary team at Olive and Sea! This 595-room property boasts waterfront views of the intracoastal, 3 restaurant outlets and 20,000+ square feet of meeting space. The Broward County Convention Center is just a four-minute walk from the property and is a stop on the water taxi! In this role, you would report to the executive sous chef and executive chef! You would oversee as many as 10 culinary and stewarding team members in the back of house as well as 5-10 front of house team members per shift. The ideal candidate for this position will possess a minimum of 5 years' culinary experience including 2 years supervisory experience and previous hotel culinary experience. It would be considered an asset for this role to have previous front of house or union supervisory experience! The Benefits - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: * Access to pay when you need it through DailyPay * Medical Insurance Coverage - for you and your family * Mental health resources including Employee Assistance Program * Best-in-Class Paid Time Off (PTO) * Go Hilton travel program: 100 nights of discounted travel * Parental leave to support new parents * Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* * 401K plan and company match to help save for your retirement * Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount * Career growth and development * Team Member Resource Groups * Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. What will I be doing? As 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. Specifically, a 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, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, 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, as needed * Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards * Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? 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 What will it be like to work for Hilton? 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! #LI-GL1