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Sous Chef
Property Name
Hilton Sacramento Arden West
Job Title
Sous Chef
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories
Chef - Sous Chef

Westmont Hospitality Group was founded in 1975. What started with a single hotel in North America, has grown to become one of the largest privately-held hospitality organizations in the world.

Throughout the years, Westmont has had an ownership interest in and operated over 1,100 hotels. Currently this stands at over 400 hotels across three continents. Westmont has formed strategic alliances with many of the world's largest hotel brands. These include Marriott, Hilton, Fairmont, InterContinental Hotels Group, Accor, Starwood, Wyndham, Choice Hotels, Radisson and Best Western. Westmont has a very diversified portfolio ranging from budget and aparthotels to mid-market business and large conference hotels to boutique hotels and luxury resorts.

Our team members are our most valued resource. Their expertise is what drives our future success.

If you are skilled in the hospitality industry and seek a stimulating workplace that fosters creativity, teamwork and personal development, contact us today. We reward our employees with the benefits and opportunities you'd expect from an industry leader.

Job Description

  1. Supervise the cooks and cold pantry’s food production; dishwashing crew, check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Create restaurant special with accurate food cost calculations to reflect out FC budget.

  2. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.

  3. Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.

  4. To assist in cross-training employees and train new employees in their positions in our kitchen operations.

  5. To assist the Executive Chef in maintaining standards of quality and appearance in our kitchen operations.

  6. Prepares daily preparation lists for production sheets.

  7. Reads and employs math skills to follow recipes.

  8. Supervises and prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.

  9. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.

  10. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.

  11. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations and Hilton standards.

  12. Maintain all logs, cooling, heating, and temperature for the safety of our Team and our guests.




Job Requirements

To be considered, candidates must have In-depth skills and knowledge of all kitchen operations, ability to work all stations on the line as well as a Food handling and sanitation certificate.  A minimum of 3 years in a similar position.

  1. Hold a current California Food Certificate

  2. One to 2 years preferred in a supervisory role in a kitchen environment.

  3. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

  4. Good working knowledge of the fundamentals of cooking.

  5. Good working knowledge of the fundamentals of production preparation.

  6. Good working knowledge of accepted standards of sanitation.

  7. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.

  8. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

  9. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.

  10. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.