Sous Chef - Hilton Ocala

At Meyer Jabara Hotels, we believe our associates are the heart of our success. We have built a reputation as an employer of choice by attracting talented hospitality professionals who are passionate about delivering exceptional guest experiences. Our culture empowers associates to grow professionally while making a meaningful impact on hotel performance and guest satisfaction.

Learn more about our culture and values:

Hilton Ocala is one of four Meyer Jabara Hotels properties in Florida. Our beautiful 196-room hotel features multiple dining outlets, banquet facilities, six spacious event rooms, and a stunning outdoor tent venue, making us a premier destination for weddings, meetings, and special events.

We are currently seeking an experienced, passionate, and results-driven Sous Chef to join our Culinary team.

The Sous Chef assists the Executive Chef in overseeing all culinary operations, ensuring the highest standards of food quality, presentation, service, sanitation, and cost control. This position plays a key leadership role in daily kitchen operations, menu execution, banquet production, team development, and maintaining Hilton brand standards. The Sous Chef is responsible for leading the kitchen in the Executive Chef’s absence and ensuring an exceptional dining experience for guests across all outlets and events.

• Oversee daily food service operations for all hotel outlets, including restaurants, room service, banquets, catering, and special events.
• Assist the Executive Chef with menu planning, recipe development, and menu pricing.
• Execute restaurant and banquet menus consistently and flawlessly.
• Ensure food is prepared, plated, and presented according to established recipes and quality standards.
• Monitor food quality, consistency, freshness, and presentation at all times.
• Adapt quickly to last-minute guest requests, banquet changes, and operational needs.
• Expedite food orders efficiently during high-volume service periods.
• Ensure all food items are prepared and served at proper temperatures.

• Assist with ordering food, supplies, and kitchen equipment.
• Manage inventory levels and monitor product usage to reduce waste and control costs.
• Review produce deliveries and coordinate ordering needs.
• Maintain kitchen recipe books and ensure all culinary team members have access to current recipes and standards.
• Create daily task lists and assign duties to kitchen staff.
• Coordinate daily operations with restaurant and banquet leadership regarding reservations, events, menu changes, and special requests.
• Utilize computer systems and software programs including Microsoft Office, POS systems, and other hotel technology platforms.

• Schedule, train, coach, and mentor culinary team members.
• Monitor employee performance and provide ongoing feedback and development.
• Foster a culture of teamwork, accountability, and professionalism.
• Promote effective communication between culinary and service teams to improve operational efficiency and guest satisfaction.
• Lead the kitchen operation in the absence of the Executive Chef.
• Support recruitment, onboarding, and development of culinary associates.

• Ensure compliance with all food safety, sanitation, and personal hygiene standards.
• Maintain compliance with Hilton brand requirements, local and state health regulations, and Eco Sure HACCP inspection standards.
• Monitor proper food handling, labeling, storage, and rotation procedures.
• Maintain a clean, organized, and safe work environment.
• Address and resolve safety concerns promptly and professionally.

• High school diploma or equivalent.
• Formal culinary training combined with relevant culinary leadership experience.
• Minimum 3 years of supervisory culinary experience in a hotel, resort, restaurant, or high-volume food service operation.
• Strong knowledge of food preparation techniques, culinary trends, and kitchen operations.
• Experience executing high-volume banquet and catering events.
• Excellent organizational, leadership, and communication skills.
• Strong attention to detail and commitment to quality.
• Ability to lead and motivate a diverse team.
• Working knowledge of Microsoft Office, POS systems, and other hospitality-related software.
• Strong understanding of food safety, sanitation, and HACCP standards.
• Ability to perform well under…