Sous Chef

JOB DESCRIPTION

The iconic Waldorf Astoria is seeking a Sous Chef to join the leadership team at the award-winning Las Vegas property!  

Located in the heart of the Las Vegas Strip, this luxurious hotel has 389 rooms, 6 food and beverage outlets, and 12,000 square feet of meeting space. This includes a 3-meal restaurant, fine dining restaurant, tea lounge, bar, pool cafe, and in-room dining.  

At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community. 

Want to learn more? Hotel Website, Facebook, Instagram 

In this role, you will managing a team of hourly line cooks and report to the Executive Chef. The new hire will oversee operations in restaurants and banquets as well. 

The ideal candidate will have past culinary leadership/supervisory experience, fine dining/luxury hotel background and be a self-starter. 

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 Team 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:

• 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
• 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
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Ensure resources support the business needs through the effective management of working rotations
• https://jobs.hilton.com/apac/en/job/HOT0C2RY/Sous-Chef-Waldorf-Astoria-Las-Vegas