Sous Chef - Banquets, Hilton Norfolk The Main

The hiring establishment is a renowned hospitality company operating a diverse restaurant and banquet service, dedicated to delivering high-quality culinary experiences to its guests. This company is known for its commitment to excellence in food production, customer service, and maintaining the highest standards of cleanliness and sanitation. As a multifaceted food service provider, the establishment offers various dining options, including restaurant services, room service, bar/lounge service, and banquet operations. Employing a professional kitchen staff committed to maintaining operational efficiency and exceptional food quality, the organization also coordinates closely with other departments to ensure seamless meal and event services. The establishment values structured operational management and adheres strictly to safety and regulatory standards such as OSHA and EPA. The company promotes a collaborative working environment, investing in comprehensive training for its kitchen staff to uphold food safety, sanitation, and production standards, aimed at providing memorable dining experiences to its clientele. The role of the Sous Chef within this esteemed hospitality company is pivotal to the successful day-to-day operations of the kitchen. The Sous Chef is entrusted with responsibilities that encompass the consistent, profitable, and high-quality production and preparation of culinary items. In this capacity, the Sous Chef supervises daily shift operations, coordinates with Restaurant and Banquet departments to synchronize service timing, and ensures that all kitchen procedures comply with food handling, safety, and sanitation standards. Beyond managing culinary production, the Sous Chef also oversees cleanliness and sanitation, orchestrates inventory and supply management, and maintains labor productivity aligned with budgetary requirements. This position includes hands-on duties such as training new associates, stepping in during high demand periods, and operating kitchen equipment while troubleshooting malfunctions. Additionally, the Sous Chef plays a strategic role in menu development, staffing oversight, and compliance with safety regulations and hotel emergency procedures. The position requires active involvement in stewarding activities, including managing the stewarding team, ensuring cleanliness and safety in kitchen outlets, coordinating banquet inventory and cleanliness, and maintaining compliance with hazardous material management programs. Special responsibilities also include managing sushi operations where applicable, including overseeing the sushi production, staff training, inventory ordering, and maintaining presentation standards at the sushi bar. This full-time employment opportunity offers a dynamic work environment for culinary professionals seeking to leverage their skills in both operational leadership and culinary creativity. The ideal candidate will possess a culinary degree coupled with strong management and customer service skills. They will thrive in a fast-paced kitchen environment and demonstrate effective decision-making, communication, and conflict management capabilities. With these responsibilities and expectations, the Sous Chef role is both a challenging and rewarding career choice for culinary experts passionate about delivering exceptional food experiences and operational excellence.

• Experience with financial management such as the ability to understand P&L statements, manage operating budgets, forecasting and scheduling
• Culinary degree preferred
• Understanding of restaurant, room service, bar/lounge, and banquet department procedures
• Knowledge of sanitation requirements and food handling safety standards
• Strong customer and associate relation skills
• Good communication and organizational skills
• Ability to effectively manage labor productivity
• Knowledge of governmental regulations and safety standards