Sous Chef, Media Bar and Grill - Hilton Anatole

Hilton Anatole, located in the vibrant Design District north of downtown Dallas, is a distinguished AAA 4-Diamond hotel spanning 45 lush acres. This iconic property boasts over 1,600 rooms and an impressive 600,000 square feet of banquet space. Hilton Anatole features six diverse food and beverage outlets, including three restaurants, a marketplace, poolside dining, and in-room service, catering to a wide range of guest preferences. Among these dining options, Media Grill Bar offers a casual dining experience with contemporary American cuisine, complemented by a curated selection of beers and cocktails. Hilton Anatole has established itself as a leader in hospitality, known for delivering exceptional guest experiences with a commitment to quality and innovation. The role of Sous Chef at Hilton Anatole is a pivotal position within the hotel's culinary team. This full-time position demands full availability, including nights, weekends, and holidays. As a Sous Chef, you will assist the Executive Chef in planning and overseeing all culinary operations across the hotel, ensuring efficiency, quality, and consistency in food preparation and presentation. You will lead and inspire the culinary team while fostering a positive and collaborative environment. Responsibilities include managing food quality and safety, controlling costs to maintain profitability, and supporting the implementation of policies and procedures. The role requires someone passionate about culinary excellence who thrives in a high-volume environment and embraces current food trends. This position offers a unique opportunity to work within a dynamic team at an award-winning property and to develop professionally by gaining experience across various outlets and cuisine styles. Hilton Anatole values leadership, teamwork, integrity, and customer focus, expecting these principles to be reflected in the Sous Chef's approach to hospitality leadership and culinary management.

• High school diploma or equivalent
• Full availability including nights, weekends, and holidays
• Minimum 2-3 years of culinary lead experience
• Ability to work in a high-volume kitchen environment
• Strong interpersonal and communication skills
• Knowledge of food safety and sanitation standards
• Ability to train and manage a team
• Experience with ordering and scheduling is a plus