Executive Sous Chef

Be part of a legendary landmark destination at the newly renovated The Reach by joining our leadership team as an Executive Sous Chef!  

The Reach is located in the southernmost point in the U.S., Key West and embodies the elegance and character of Old Key West offering an exciting opportunity to be a part of this award-winning team. Nestled along the southern edge of the island overlooking more than 1,100 feet of private beach, this historic hotel complexed with Casa Marina has 150 guest rooms, 2 food and beverage outlets, and over 4,700 square feet of banquet space. 

Want to learn more? Hotel Website, Facebook, Instagram, YouTube

In this role, you will be managing around 16 team members, report to the Executive Chef and be mostly dedicated to the Four Marlins Restaurant and banquets as needed. 

The ideal candidate will have 10 years of progressive culinary experience, know the basics of pastry, have a strong background in seafood production and will preferably have a background in fine dining or luxury hotels

What will I be doing?

As the 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 rewardhttps://jobs.hilton.com/apac/en/job/HOT0BPZC/Executive-Sous-Chef-The-Reach-Key-West-A-Curio-Collection-by-Hilton