Senior Sous Chef Outlets

The stunning and newly renovated Hilton San Diego Bayfront is looking for a talented Senior Sous Chef to join the team and help oversee the culinary production of their food and beverage outlets!

Boasting 1,120 rooms, multiple dining venues, and 165,000 square feet of meeting space, the Hilton San Diego Bayfront is an award winning AAA Four Diamond hotel.

In this role, you will oversee the hotel’s high-volume outlet operation managing a team of up to 30 and reporting directly to the Executive Chef.

The ideal candidate will be an engaging leader with the ability to drive the operation forward through innovation, strong organization, and the training and development of others. At least 3 years experience as a Restaurant Chef in a high-volume operation with multi-outlets is required. Union management experience is a plus!

For more information on the property, please visit:

Hilton San Diego Bayfront

Hilton San Diego Bayfront (@hiltonbayfront) • Instagram

Salary: $90,000-$105,000 annually dependent on expereince

A Senior 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?

A Senior 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
• https://jobs.hilton.com/apac/en/job/HOT0BJQA/Senior-Sous-Chef-Outlets-Hilton-San-Diego-Bayfront