Sous Chef

Ready to continue growing your career?

Hilton Anatole is currently seeking a Sous Chef to join our award winning team!  In this role you will assist the team in planning and overseeing operations while assuring efficiency alongside our culinary team.

Spanning 45 lush acres north of downtown Dallas, this AAA 4-Diamond property is an icon in the vibrant Design District boasting over 1,600 rooms, 600,000 square feet of banquet space, and 6 food and beverage outlets – 3 restaurants, a marketplace, pool, and in-room dining.

Media Grill + Bar is a casual three-meal period restaurant serving contemporary American cuisine, beers, and cocktails. The culinary team at the Hilton Anatole encourages movement around the various kitchen outlets in order to further develop and

• Thrive in a high-volume environment with a passion for culinary excellence and incorporating current trends
• A talent for training and developing others and building comradery amongst teams
• Possess fine dining experience in various cuisine styles
• Have a natural and positive approach to hospitality leadership, with minimum 2-3 years’ experience in Lead Cook or higher

Excellent communication and organizational skills are essential, previous experience with ordering and scheduling would be a plus!

This is a Full-Time position, candidates must have full availability including nights, weekends and holidays.

Check us out: Hilton Anatole

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
• https://jobs.hilton.com/apac/en/job/HOT0C61C/Sous-Chef-Media-Bar-and-Grill-Hilton-Anatole