Executive Sous Chef

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead the charge in our kitchen and work alongside our Head Chef to bring our culinary vision to life. As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• 5-7 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Technical education in hospitality or culinary school preferred
• Knowledgeable in HACCP
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Assist in overseeing day-to-day culinary operations:  Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors
• Delight our guests:  Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements that enhance the dining experience
• Support operational efficiency:  Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing