Executive Sous Chef

About the role

Hilton is looking for an Executive Sous Chef who will support the Executive Chef in delivering strong commercial performance. You will manage daily culinary operations, review departmental results, work with the Chefs de Cuisine on menus and promotions, and lead the culinary teams to provide high-quality food for guests.

Key responsibilities

• Manage daily culinary operations and review results with the Executive Chef, including sales, food costs, profit margins, wastage, breakage and guest satisfaction, and implement improvement plans
• Create on-trend menus, products and promotions with the Chefs de Cuisine that drive revenue and profit
• Manage the culinary teams to deliver delicious, well-presented food and ensure dishes are prepared and served on time
• Forecast peak hours for in-room dining and amenity delivery and coordinate with operations teams
• Handle food allergies and dietary requirements seriously, train chefs on food handling, and act on guest feedback and complaints
• Lead, develop and motivate the team, covering recruitment, training, succession planning and recognition, and schedule shifts efficiently
• Partner with the GC&E team on banquets, meetings and events, including menu development, tastings, pricing, cost management and BEO reviews
• Support Hilton's sustainability goals through local seasonal products, reduced food waste and efficient energy and water use
• Ensure compliance with health, safety and hygiene regulations, including food safety certification, daily kitchen records and labelling
• Place and approve purchasing orders, manage receiving, audit stock levels and help maintain FFE, kitchen upkeep and inventories
• Stay up to date with F&D trends, markets, ingredients, competitors and suppliers to drive innovation

Required profile

• Commercial focus with a proven ability to deliver strong business results
• Leadership and people management experience with a large team and cross-departmental collaboration
• Strong verbal and written communication, from team briefings to commercial presentations and public representation
• Experience maintaining high standards of food production, quality and hygiene
• Good relationship management with internal and external stakeholders, including suppliers
• Organization and problem-solving skills in a fast-paced environment
• Fluent English and comfort using F&D systems and MS Office