Garde Manger Sous Chef

Job description

As the Sous Chef, you will play a pivotal role in ensuring the culinary excellence and overall success of Garde Manger Kitchen. You will be responsible for overseeing all aspects of banquet kitchen operations, including menu development, food preparation, team management, and maintaining high standards of food quality and presentation.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

·  Provides leadership and management for the Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and hotel.
Effectively plan and develop menus for the hotel catering considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. 
Lead and supervise the culinary team in preparing and executing lunch/dinner following the highest standards.
Ensure that sanitation standards comply with Four Seasons, local, state and federal regulations, as well as the cleanliness and organization of the kitchen. 
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.
Conduct regular performance evaluations, provide feedback, and implement training programs to enhance skills and productivity.
Maintain a positive work environment, resolving any issues or conflicts that may arise promptly and professionally.
Conduct regular quality checks on food items, ensuring they meet established standards for taste, texture, and appearance.
Work closely with front-of-house staff to ensure seamless coordination and presentation of dishes to guests.
Uphold cleanliness and organization in the kitchen, following best practices for food handling and storage. Ensure compliance with all health, safety, and sanitation regulations, including HACCP guidelines.
Monitor kitchen equipment for proper functioning, scheduling maintenance and repairs as needed. Stay updated on industry trends, culinary techniques, and best practices to enhance overall kitchen operations.
Is visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
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 division and hotel.
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. Is a champion of change and a role model for innovation.
Works closely with the Director of Culinary and Executive Sous Chef to design creative menus, and other options while ensuring excellent product quality at a fair price.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

What are we looking for?

As the Sous Chef, you will play a pivotal role in ensuring the culinary excellence and overall success of Garde Manger Kitchen. You will be responsible for overseeing all aspects of banquet kitchen operations, including menu development, food preparation, team management, and maintaining high standards of food quality and presentation.:

·  Provides leadership and management for the Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and hotel.
Effectively plan and develop menus for the hotel catering considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. 
Lead and supervise the culinary team in preparing and executing lunch/dinner following the highest standards.
Ensure that sanitation standards comply with Four Seasons, local, state and federal regulations, as well as the cleanliness and organization of the kitchen. 
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.
Conduct regular performance evaluations, provide feedback, and implement training programs to enhance skills and productivity.
Maintain a positive work environment, resolving any issues or conflicts that may arise promptly and professionally.
Conduct regular quality checks on food items, ensuring they meet established standards for taste, texture, and appearance.
Work closely with front-of-house staff to ensure seamless coordination and presentation of dishes to guests.
Uphold cleanliness and organization in the kitchen, following best practices for food handling and storage. Ensure compliance with all health, safety, and sanitation regulations, including HACCP guidelines.
Monitor kitchen equipment for proper functioning, scheduling maintenance and repairs as needed. Stay updated on industry trends, culinary techniques, and best practices to enhance overall kitchen operations.
Is visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.
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 division and hotel.
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. Is a champion of change and a role model for innovation.
Works closely with the Director of Culinary and Executive Sous Chef to design creative menus, and other options while ensuring excellent product quality at a fair price.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.

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!