Executive Sous Chef - Hilton San Diego Bayfront

A minimum of 5 years of progressive experience as a Sous Chef or in a higher-ranking culinary role. Experienced in executing large-scale, high-volume events and banquets is a must. Strong understanding and practical application of inventory control systems and a proven track record of managing food costs effectively . Proven ability to thrive and maintain high performance under pressure in a consistently busy and demanding kitchen setting. Highly organized with the ability to develop and implement detailed plans to ensure smooth kitchen operations and successful event execution. Prior experience managing a team a unionized environment highly preferred. Demonstrated skill in conceptualizing, developing, and executing innovative dishes that align with culinary trends and client preferences. Prior experience working within a hotel culinary department is preferred. Proven experience as an effective and adaptable leader who takes ownership of their work and department. Must have open availability to work mornings, evenings, weekends and holidays. Instagram. 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. Quality. Dependability. Customer Focus. Adaptability.