Company

Hilton Columbus at Easton

Position

Sous Chef

Job Description

POSITION DESCRIPTION

Position title: Sous Chef Department

F&B Reports to: Executive Chef

Exempt Date: July 2024

Approved by: General Manager

POSITION PURPOSE:

Assist the Executive Chef in creating and maintaining impeccable food preparations, visual aesthetics, and quality standards in all areas of operation. Meets and exceeds forecasted food sales and profit while maintaining budgeted costs for food and labor. Responsible for hiring, training, progress, and coaching of all Culinary/Stewarding team members. Ensures that all Culinary/Stewarding workers are performing their duties as prescribed by the quality standards established by the Executive Chef. Responsible for guest and team member satisfaction in all food areas as well as all stewarding-related needs on a daily basis. Assist in planning, pricing, and documenting of menus and assumes all the duties of the Executive Chef in his absence.

ESSENTIAL FUNCTIONS:

Supervise all food preparations and presentations to ensure consistent quality according to recipe cards. Frequently test food quality. Take corrective action, to include further training, for items that do not meet standards. Inspect cafeteria daily to ensure consistent quality of food is being served to team members. Actively cook and expedite during peak meal periods. Train, supervise, and direct all staff in the department. Communicate effectively, both verbally and in writing, to provide clear direction to all staff. Assign and instruct the kitchen staff in the details of work. Verifies that all portion sizes, quality standards, and proper cooking techniques are followed. Monitor progress and give consultation when needed. Conduct daily training programs to improve service and food quality. Ensure all policies and procedures established by Olshan Hotel Management and Hilton Columbus are followed. Be available to actively work a rotational schedule, as set up by the Executive Chef, in the Herb N Kitchen and Easton Social outlets, Banquet/ Catering Kitchen, and Stewarding sub-departments. Must become proficient in all three areas and help develop, implement, and maintain basic operating standards for Food and Beverage Services in compliance with Federal, State, Local and Hilton Columbus guidelines. (e.g ServSafe Certification) Maintain top physical condition of all Kitchen equipment and facilities. Create any necessary HotSOS orders for the repair of equipment and enter into the engineering department’s Hot SOS app. Generate daily assignments for cleaning projects to staff. Direct stewarding staff for proper ware washing procedures at dish machine and three-compartment sinks. Delegate cleaning projects for all back-of-house facilities to include floors, walls, ceilings, etc. Instruct all staff of proper and timely procedures for garbage removal as well as uniform/linen collection. Track and maintain all chemical inventories and cleaning supplies ( i.e. mops, brooms, scratch pads, etc.) and complete proper and timely ordering procedures according to weekly/monthly/yearly budgets. Track and maintain quarterly par levels for all china, glassware, and silverware and complete proper and timely ordering procedures according to weekly/monthly/yearly budgets. Work closely with purchasing agent and monitor food par levels to ensure necessary products are on hand when needed through vendor contact lists. Inspect all refrigeration units, trash compactor, and food storage areas for sanitation, food quality, proper rotation, storage, and temperature record keeping. Resolve complications such as faulty food orders, etc. Field guest and personnel complaints by conducting a thorough investigation of the situation in order to choose the most effective solution. Conduct daily pre-shift meetings for the purpose of identifying special guests, groups in house, special needs, etc. Encourage and promote an active team member empowerment atmosphere. Maintain constant communication with the Catering Department to ensure 100% knowledge of all banquet events and up-to-date changes. Advise sales staff of discrepancies in menu selection. Attend weekly B.E.O. meetings with Catering and Banquets. Maintain communication with 3rd shift night cleaners and assign all cleaning tasks through checklists and inspect daily for completion and relevant information as to their needs to properly perform their duties. Communicate any potentially hazardous situations, emergencies or other threats to the security of the guests, employees or hotel assets. Apply knowledge of how to handle emergency situations in accordance to set standards and policies. Help develop and enforce the policies and procedures established by Olshan Hotel Management and Hilton Columbus. Participate in weekly staff and departmental meetings. Assist with the Executive Chef in conducting a monthly staff meeting for team members. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the Executive Chef, Food & Beverage Director and the General Manager based upon the particular requirements of the Hotel. OTHER : Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodations, using some other combination of skills and abilities. Possess advanced knowledge of Kitchen/Stewarding equipment operations, to include cutlery, and be able to instruct subordinates in the proper and safe usage of this equipment. Supervise, coordinate and motivate the activities of the department staff. Advanced knowledge of mathematical skills (addition, subtraction, multiplication, and division) to maintain proper portion control, menu costs, comment card reports, budgets, and various other reports. Ability to walk for extended periods of time. Ability to concentrate in high volume high pressure area. Ability to analyze trends in comment card scores, safety reports, Stay Platform scores, turnover and help set applicable policies. Visual ability to read manufacturer’s instructions, correspondence, etc. Ability to write and speak English, to comprehend and communicate instructions to both the hotel and its clients. Ability to grasp, lift, and carry or otherwise move goods weighing a minimum of 25 lbs. Ability to perform tasks requiring bending, stooping, and kneeling. Ability to remain calm in emergency situations and to effectively deal with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger, collect accurate information, and solve guest concerns. Ability to notice small details. Knowledge of training techniques. Ability to develop and train subordinates and accomplish goals in a timely manner. Ability to work under time constraints and deadlines, must be productive in quantity and quality of work. Ability to schedule, delegate, and work effectively in a 365 day environment. Ability to translate technical information or problems into layman’s terms. Knowledge of OSHA standards for chemical use and ability to train new team members in applicable usage of all chemicals in accordance to OSHA laws. Knowledge and ability to enforce all applicable food sanitation codes (e.g. Federal, State, City, and County Codes). Ability to work in conditions which may be occasionally hot, noisy, and wet. Knowledge in computers and Microsoft Word software, HotSOS, & Point of Sale technologies. QUALIFICATION STANDARDS Education: High School Graduate or equivalent. Additional education or experience to meet the required job knowledge, skills, and abilities. Completion of an industry recognized culinary school recommended. Degree from a post secondary culinary arts training program is desirable. Experience: Minimum of 5 years experience in kitchen operations and food preparation and 3 years of kitchen supervisory experience as a Sous Chef, Banquet Chef, or 1st Cook required. Licenses or Certificates: Ability to obtain Ohio State Certified Professional Food Handlers Certificate Ability to obtain CPR, First Aid, and TIPS certifications. Other: Additional language ability preferred.

Apply

Please send resume to: timothy.dionisio@hilton.com

Expiration Date

July 31, 2026

Contactperson

Timothy Dionisio

Phone

614-414-5000

Email

timothy.dionisio@hilton.com