Sous Chef

What you will be doing

We are seeking a talented, energetic, and highly organized culinary professional to join our opening leadership team as Sous Chef. This position will be instrumental in establishing kitchen operations, culinary standards, food quality programs, and team development initiatives that support the successful launch and ongoing operation of our Food & Beverage program.

The Sous Chef will serve as the culinary leader of the kitchen and back-of-house operation, partnering closely with the Food & Beverage Manager to ensure operational excellence, exceptional guest experiences, food safety compliance, and financial success.

JOB SUMMARY: At Tempo by Hilton, our Team Members are the heart of hospitality. Guided by Hilton's Values of Hospitality, Integrity, Leadership, Teamwork, Ownership, and Now, the Sous Chef is responsible for overseeing the daily operation of the kitchen and all back-of-house food production areas.

The Sous Chef provides leadership for culinary team members while ensuring food quality, presentation, consistency, sanitation, and cost controls meet the standards established by Hilton and Tempo by Hilton. This role supervises kitchen personnel, coordinates food production, manages inventory, and maintains a culture centered on teamwork, accountability, and culinary excellence.

As a member of the opening team, the Sous Chef will play a critical role in establishing kitchen procedures, developing culinary team members, ensuring operational readiness, and supporting the implementation of all food and beverage programs.

The ideal candidate is a hands-on leader with strong culinary skills, exceptional organizational abilities, and a passion for creating memorable dining experiences.

Physical Requirements:

Sitting

• Frequently. Office work, scheduling, administrative duties, meetings, and computer functions.

Standing/Walking

• Constantly. Kitchen operations, food preparation, quality control, and team supervision.

Crouching (Bend at knees)

• Frequently. Accessing storage areas, coolers, freezers, and inventory

Reaching (Overhead/Extension)

• Frequently. Retrieving supplies, food products, and equipment.

Kneeling/Crawling

• Occasionally. Equipment inspections and storage organization.

Stooping (Bend at waist)

• Frequently. Food preparation and kitchen operations.

Twisting/Turning (Knees/Waist/Neck/Back)

• Frequently. Kitchen production and service operations.

Climbing

• Occasionally. Accessing storage areas and inventory locations.

Balancing

• Occasionally. Working in kitchen production environments.

Lifting/Carrying

• Frequently. Food products, equipment, and supplies up to 50 pounds.

Pushing/Pulling

• Frequently. Ingredient racks, carts, food storage units, and kitchen equipment.

Working Environment:

Interior commercial kitchen environment.

Exposure to heat, steam, refrigeration, cleaning chemicals, and kitchen equipment.

Fast-paced food service environment with multiple priorities and deadlines.

Schedule flexibility required, including mornings, evenings, weekends, holidays, and special events.

Extended periods standing and walking throughout shifts.

Continuous interaction with team members, guests, vendors, and hotel leadership.

ESSENTIAL DUTIES & FUNCTIONS:

Culinary Operations

Supervise all daily kitchen and food production operations.

Ensure food quality, presentation, consistency, and portion standards are maintained.

Execute all recipes according to company and brand standards.

Assist in menu execution and product development initiatives.

Monitor food preparation processes to ensure culinary excellence.

Ensure timely production and delivery of food for restaurant, bar, room service, meetings, events, and catered functions.

Maintain proper food storage, labeling, dating, and rotation procedures.

Assist with scheduling and daily production planning.

Ensure proper operation and maintenance of kitchen equipment.

Leadership & Team Development

Recruit, train, coach, and develop culinary team members.

Lead by example through professional conduct and culinary expertise.

Conduct daily pre-shift meetings and culinary briefings.

Provide performance feedback and coaching to kitchen associates.

Foster teamwork and collaboration throughout the Food & Beverage operation.

Support employee engagement and retention initiatives.

Develop future culinary leaders through mentoring and training.

Food Safety & Sanitation

Maintain compliance with all local health department regulations.

Ensure strict adherence to food safety and sanitation standards.

Monitor personal hygiene and cleanliness standards throughout the kitchen.

Conduct routine kitchen inspections and corrective actions.

Maintain HACCP and food safety procedures where applicable.

Ensure all kitchen team members are properly trained in food handling and sanitation practices.

Coordinate with management during health inspections and audits.

Financial Management & Cost Controls

Assist with food cost management and inventory control.

Monitor portion control and waste reduction initiatives.

Participate in monthly inventory processes.

Maintain proper receiving, storage, and purchasing procedures.

Assist in achieving departmental labor and cost targets.

Monitor product utilization to maximize profitability.

Support budget goals established by the Food & Beverage Manager.

Guest Experience

Ensure food quality consistently exceeds guest expectations.

Support service recovery efforts when food quality concerns arise.

Work collaboratively with front-of-house leadership to provide exceptional guest experiences.

Respond promptly to special requests, dietary accommodations, and guest feedback.

Assist in creating a positive and memorable dining experience for every guest.

Opening Team Responsibilities

A successful hotel opening requires significant planning and execution within the culinary operation. The Sous Chef will play a key role in ensuring the kitchen is fully prepared for opening day.

Responsibilities include:

Assisting with all kitchen pre-opening activities.

Participating in equipment inspections, testing, and commissioning.

Supporting kitchen setup, organization, and operational readiness.

Assisting in developing kitchen policies, procedures, recipes, and production standards.

Recruiting, onboarding, and training culinary team members.

Establishing inventory systems and food ordering processes.

Supporting menu tastings and operational training programs.

Assisting with vendor relationships and product sourcing.

Helping create a positive culinary culture that reflects Tempo by Hilton's hospitality standards.

Supporting opening-week operations and post-opening stabilization efforts.

Education and Experience

Associate degree in Culinary Arts, Hospitality Management, or related field preferred.

Minimum of three (3) years of supervisory culinary experience required.

Previous hotel, upscale casual, or full-service restaurant experience preferred.

Experience leading culinary teams in a high-volume environment preferred.

Hilton or branded hotel experience preferred.

Previous opening experience preferred.

Food Handler Certification required.

ServSafe Manager Certification or equivalent preferred.

Essential Skills and Qualifications

• Strong culinary knowledge and food production expertise.
• Ability to lead and motivate kitchen teams.
• Excellent organizational and time management skills.
• Knowledge of food safety, sanitation, and health regulations.
• Strong inventory and cost-control abilities.
• Effective communication and interpersonal skills.
• Ability to thrive in a fast-paced environment.
• Strong attention to detail and commitment to quality.
• Problem-solving and decision-making capabilities.
• Proficiency with Microsoft Office and restaurant management systems preferred.