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, and managing food costs, 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, 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 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, adhering to food safety regulations.  • Identifying and addressing any issues that arise during service, ensuring smooth kitchen operations.