Sr. Executive Sous Chef

The Sr. Executive Chef serves as the second-in-command of the culinary division, translating the Executive Chef’s strategy into flawless daily execution across all kitchens, banquets, pastry, stewarding interfaces, and culinary projects, delivering revenue, profit, and guest satisfaction while developing chefs and line team members.

What will I be doing?

Strategy & Financial Stewardship

• Operationalize the Executive Chef’s annual culinary plan and budget (food cost %, labor productivity, mix, waste, and quality KPIs).
• Own day-to-day cost control: yield management, portion compliance, recipe costing, transfers, and inventory integrity; recommend price/mix changes with supporting data.
• Partner with Purchasing/Stores to ensure HSM sourcing, vendor performance, and seasonality-driven buys align with quality and margin targets.

Culinary Excellence & Menu Execution

• Lead execution of all menus and specials across outlets/banquets/pastry per brand standards and property positioning; ensure product consistency (seasoning, portion, appearance) at pass.
• Co-drive R&D with the Executive Chef, incorporating local flavors and seasonal items; coordinate tastings and rollout SOPs.
• Champion speed-of-service and plating standards; coordinate service flow with Restaurants/Banquets.

People Leadership & Development

• Lead, coach, and performance-manage sous/outlet chefs and the Executive Sous Chef (where applicable); conduct line checks, feedback huddles, and craft development plans.
• Recruit, onboard, and train team members in technical skills, safety, and Hilton service behaviors; drive engagement through clear goals and recognition.
• Plan staffing and scheduling based on forecasted volumes and event load; approve daily deployment and OT discipline.

Food Safety, Sanitation & Compliance

• Enforce HACCP, allergen controls, temperature logs, cleaning schedules, and Aruba regulatory requirements; ensure walk-ins/reach-ins organization and labeling compliance.
• Partner with Stewarding on hygiene, warewashing standards, and smallwares par levels; correct hazards and document follow-up.

Operations, Equipment & Facilities

https://jobs.hilton.com/apac/en/job/HOT0BWCC/Sr-Executive-Sous-Chef