Sous Chef - Task Force Operations Team

Human Resources

The location for this position is virtual/remote.

Join our Task Force Operations team, a department dedicated to filling staffing gaps and meeting additional staffing needs across North America. Travel is a fundamental aspect of this role, and you'll adapt to various assignments based on your expertise. Flexibility is key as you'll occasionally take on tasks beyond your typical responsibilities to support our hotel clients effectively.

As a member of the Task Force Operations Team, you'll provide temporary culinary support to designated hotels. You will work alongside the Executive Chef and property leaders to help maintain brand standards, support food production, and contribute to successful kitchen operations during your assignment. You'll assist in ensuring guest satisfaction, responsible cost management, and positive team engagement while adapting to evolving scenarios.

Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to programs and benefits such as:

• Go Hilton travel program: 110 nights of discounted travel with room rates as low as $40/night
• Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount
• Paid parental leave for eligible Team Members, including partners and adoptive parents
• Mental health resources including free counseling through our Employee Assistance Program
• Paid Time Off (PTO)
• Learn more about the rest of our benefits

At Hilton, we believe every Team Member is a leader. We are committed to offering leadership development opportunities and programs through every step of a Team Member's career journey and at every level, both in our hotels and across corporate.

Available benefits may vary depending upon terms and conditions of employment and are subject to the terms and conditions of the plans.

Responsibilities:

• Receive direction from department heads and leaders according to assignment and business needs.
• Conduct swift assessments of your assigned area and strategize for operational optimization.
• Enforce brand standards, communicate necessary actions to the team, and exceed guest expectations.
• Foster productive internal and external collaborations.
• Demonstrate exceptional interpersonal, communication, and active listening skills.
• Establish credibility and maintain effective relationships.

Job Knowledge, Skill, and Ability:

Culinary Expertise and Supervision:

• Collaborate with property culinary leadership to maintain food quality and standards executing high-quality food preparation, presentation and flavor standards
• Help supervise, train and mentor kitchen staff to ensure proper cooking techniques, safety compliance and consistent service excellence

Help Control costs and predict operational needs.

Monitor inventory, assist with ordering, and oversee station readiness while maintaining cleanliness, food safety standards and smooth service flow.

Consistently monitor performance, product quality, and production flow.

Customer Interaction and Communication:

• Engage customers, enhance dining experiences, and address feedback.
• Maintain open communication with team members.
• Conduct effective culinary team meetings.

Operational Excellence:

• Ensure compliance with health codes and maintain quality.
• Implement safety measures and uphold cleanliness standards.
• Manage emergency situations and maintain food quality.

Qualifications:

• Ability to travel for varying-duration task-force assignments.
• Minimum 2 years' experience as a Sous Chef.
• Proficiency in menu development, food preparation, and budgeting.
• Skill in using complex food preparation machinery.
• Strong organizational and communication skills.
• Artistic creativity for menu innovation and presentation.
• Comfortable working in confined spaces and extreme temperatures.

Preferred Qualifications:

• Hilton systems and brand training/certification.
• Cross-training in multiple departments.
• Medium/Big box hotel experience.
• Union management experience.
• Culinary degree.

Safety and Notes:

• Adherence to safety protocols and provided PPE.
• Supervision of team members as per assignment.
• Availability seven days a week, including nights, weekends and holidays.

Uniforms/Grooming: Maintain a well-groomed appearance following uniform guidelines.