Sous Chef, Olive & Sea - Hilton Fort Lauderdale Marina

Job Description - Sous Chef, Olive & Sea - Hilton Fort Lauderdale Marina (HOT0C7QN
)

Sous Chef, Olive & Sea - Hilton Fort Lauderdale Marina (HOT0C7QN
)

Hilton Fort Lauderdale Marina 1881 S.E. 17 Street Ft. Lauderdale 33316

The beautiful Hilton Fort Lauderdale Marina is seeking a full-time Sous Chef to join their culinary team at Olive and Sea! This 595-room property boasts waterfront views of the intracoastal, 3 restaurant outlets and 20,000+ square feet of meeting space. The Broward County Convention Center is just a four-minute walk from the property and is a stop on the water taxi!

In this role, you would report to the executive sous chef and executive chef! You would oversee as many as 10 culinary and stewarding team members in the back of house as well as 5‑10 front of house team members per shift.

The ideal candidate for this position will possess a minimum of 5 years' culinary experience including 2 years supervisory experience and previous hotel culinary experience. It would be considered an asset for this role to have previous front‑of‑house or union supervisory experience!

• Access to pay when you need it through Daily Pay
• Medical Insurance Coverage – for you and your family
• Mental health resources including Employee Assistance Program
• Best-in-Class Paid Time Off (PTO)
• Go Hilton travel program: 100 nights of discounted travel
• Parental leave to support new parents
• Debt‑
  
  Free Education:
  
  Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications*
• 401K plan and company match to help save for your retirement
• Hilton Shares:
  Our employee stock purchase program (ESPP) – you can purchase Hilton shares at a 15 percent discount
• Career growth and development
• Team Member Resource Groups
• Recognition and rewards programs

* Available benefits may vary depending upon property‑specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.

What will I be doing?

As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards:

• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality – We're passionate about delivering exceptional guest experiences.
• Integrity – We do the right thing, all the time.
• Leadership – We're leaders in our industry and in our communities.
• Teamwork – We're team players in everything we do.
• Ownership – We're…