Team Member Restaurant - Sous Chef

Lead day-to-day kitchen operations for the Team Member (TM) Restaurant, delivering safe, tasty, and cost-effective meals for colleagues across all shifts. You’ll run production, mentor the team, manage HACCP compliance, and keep costs on target—while adapting to island logistics.Key responsibilitiesKitchen operations: Plan and execute breakfast/lunch/dinner and night-shift meals; supervise mise en place, service, and closing.Menu & nutrition: Deliver rotating menus (balanced, affordable, diverse) including vegetarian and dietary needs; gather feedback and adjust.Food safety & hygiene: Enforce HACCP/FSMS, temperature logs, cleaning schedules, allergen controls, and traceability; pass internal/external audits.People leadership: Train, coach, and roster cooks/stewards; set daily briefs; uphold Hilton values and a safe, respectful workplace.Quality & consistency: Standardize recipes, portions, and presentation; conduct taste panels and line checks.Cost control: Manage ordering, yield, wastage, inventory, and stock rotation; hit food cost and productivity targets.Island logistics: Plan around limited barges, flights/lead times; propose substitutions without compromising quality or nutrition.Maintenance & stewardship: Report and follow up on equipment issues; ensure proper use of utilities and support sustainability goals.Compliance & admin: Complete checklists, incident reports, training records, and monthly inventories on time; support audits.Cross-functional: Liaise with Procurement, Stewarding, HSE, and TM Services; support events or peak periods as required.Requirements3–5 years’ culinary experience with at least 1 year as Chef de Partie or Sous Chef; high-volume cafeteria/staff dining or banqueting experience preferred.Solid knowledge of HACCP/food safety, allergens, and nutrition basics.Proven team leadership on multi-shift operations.Comfortable with costing, inventories, and menu engineering.Strong English; additional languages an advantage. Culinary diploma/certification preferred.Skills & attributesHands-on leader; calm under pressure; fair and consistent.Organized, data-minded (logs, costs, rosters), and solution-focused.Guest mindset applied to team members: quality, timeliness, and care.Flexible to work island-based schedules (weekends/holidays/overnights as needed).Work LocationsWaldorf Astoria Platte IslandScheduleFull-timeBrandWaldorf Astoria Hotels & ResortsJobCulinary