Hilton Anatole is looking for a Banquet Sous Chef to join their 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.
In this role, you will assist the Executive Banquet Chef and other Banquet Chefs in overseeing banquet culinary operations; and assist in managing a team of 40+.
The ideal candidate will be an exceptional leader who is creative, thrives in a high-volume operation, and has a talent for inspiring and mentoring others. This individual must be collaborative, excel at building and maintaining excellent relationships with all, and have outstanding communication skills. At least one (1) year of culinary management experience in a high-volume banquet operation is required. A background in hotels, upscale dining, and a $50M+ food and beverage operation is a plus.
Want to learn more? Hotel Website, Facebook, Instagram, YouTube
A Banquet Sous Chef is 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.
What will I be doing?
As Banquet 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, you would be responsible for performing the following tasks to the highest standards:
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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