Executive Sous Chef

Hilton Orlando Buena Vista Palace is seeking an Executive Sous Chef to join the culinary leadership team at this iconic Disney-area resort.

Located within walking distance of Disney Springs, this expansive property features 1,000+ guest rooms, 115,000+ sq. ft. of versatile banquet and event space, and several unique food & beverage outlets—including a signature restaurant, a lively lobby bar, a popular poolside venue, a grab-and-go marketplace, and full in-room dining.

As Executive Sous Chef, you will play a critical role supporting the Executive Chef in leading all aspects of culinary operations. This position oversees a large talented team of culinarians, driving excellence in execution, consistency, creativity, and service across high-volume outlets and large-scale banquet experiences.

Our ideal candidate will:

• Bring 5+ years of leadership experience in professional kitchens
• Offer a strong background in hotel culinary environments, with proven expertise in banquets and multi-outlet restaurant operations
• Demonstrate exceptional leadership, team development, and communication skills
• Foster a positive, collaborative kitchen culture rooted in innovation, quality, and integrity
• This is an incredible opportunity to join a high-performing team at one of Orlando’s most notable resort properties.

What will I be doing?

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

https://jobs.hilton.com/apac/en/job/HOT0C4RO/Executive-Sous-Chef-Hilton-Orlando-Buena-Vista-Palacehttps://jobs.hilton.com/apac/en/job/HOT0C4RO/Executive-Sous-Chef-Hilton-Orlando-Buena-Vista-Palace