Situated in the heart of downtown York, the one-of-a-kind and magnificently restored Yorktowne Hotel is the ideal location for visitors of York, lovers of art & history, and your next event! Considered the “Cornerstone of York” since 1925, the grand hotel in York, PA, borrows from its rich history and blends it with the contemporary. Exciting opportunity to join the Yorktowne Hotel, a Tapestry Collection by Hilton is hiring an Executive Sous Chef. The Executive Sous Chef is the second-in-command in a kitchen, responsible for overseeing day-to-day culinary operations, supervising cooks, ensuring quality standards are met, assisting the head chef with menu development, managing food costs, and managing kitchen operations in the head chef's absence. Responsibilities: • Assigning tasks to cooks, monitoring their performance, and providing training and guidance. • Ensuring all dishes are prepared according to recipes, with proper presentation and consistency. • Collaborating with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback. • Managing food inventory, minimizing waste, and ensuring cost-effective purchasing practices. • Overseeing daily kitchen operations, including scheduling staff, managing station rotations, and coordinating food orders. • Maintaining a clean and hygienic kitchen environment and adhering to food safety regulations. • Identifying and addressing any issues that arise during service, ensuring smooth kitchen operations. Qualifications: • Expertise in various cooking techniques, knife skills, and the ability to prepare complex dishes. • Effectively managing and motivating a team of cooks. • Clear and concise communication with both kitchen staff and other departments. • Ensuring consistency and high-quality presentation in all dishes. • Maintaining composure in a fast-paced kitchen environment. • Flexibility to adjust to changing demands and menu variations.

• Assigning tasks to cooks, monitoring their performance, and providing training and guidance.  • Ensuring all dishes are prepared according to recipes, with proper presentation and consistency.  • Collaborating with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback.  • Managing food inventory, minimizing waste, and ensuring cost-effective purchasing practices.  • Overseeing daily kitchen operations, including scheduling staff, managing station rotations, and coordinating food orders.  • Maintaining a clean and hygienic kitchen environment and adhering to food safety regulations.  • Identifying and addressing any issues that arise during service, ensuring smooth kitchen operations.