Junior Sous Chef

Here’s what you’ll do during a typical day:

• Lead culinary team operations:  Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service:  Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings:  Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross-department collaboration:  Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support:  Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school diploma; culinary/hospitality education preferred
• Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
• Strong time management, prioritization, and problem-solving skills under pressure
• Familiar with HACCP standards
• Experience in international chain hotels preferred