Sous Chef, Restaurants Hilton Quebec

What are we looking for

Since being founded in 1919 Hilton has been a leader in the hospitality industry. Today Hilton remains a beacon of innovation quality and success. This continued leadership is the result of our Team Members staying true to our Vision Mission and Values. Specifically we look for demonstration of these Values:

• Hospitality - Were passionate about delivering exceptional guest experiences.

• Integrity - We do the right thing all the time.

• Leadership - Were leaders in our industry and in our communities.

• Teamwork - Were team players in everything we do.

• Ownership - Were the owners of our actions and decisions.

• Now - We operate with a sense of urgency and discipline

In addition we look for the demonstration of the following key attributes:

• Quality

• Productivity

• Dependability

• Customer Focus

• Adaptability

What will it be like to work for Hilton

Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day and our amazing team members are at the heart of it all!

This is your chance to join our Hilton family voted Best Workplace in the World!

Working at Hilton Quebec means joining an authentic and welcoming team of over 380 people who all share the same passion for service and hospitality.

We are currently looking for a Restaurant Sous-Chef to complete our brigade.

Job Description

Reporting to our Executive Chef the person in this role coordinates the daily work of the kitchen department employees. More specifically they supervise the team and coordinate various tasks to ensure service quality and compliance with established standards.

Employment Conditions

• This is a regular full-time position

• Work schedule will be daytime or evening

• Weekend work is required

• Due to business volume strong flexibility and availability are essential.

Tasks and Responsibilities

• Participate in overseeing the hotels culinary activities

• Supervise kitchen employees

• Assist when required in preparing weekly schedules

• Participate in training new employees and supporting performance evaluations

• Contribute to menu creation for restaurants banquets (when required) and special functions

• Participate in preparing recommending and implementing the departments budget and monitor progress throughout the year.

Job Requirements

• Professional cooking diploma from a recognized institution. Canadian Red Seal certification or equivalent is an asset

• Relevant experience: 3 to 5 years as a Sous-Chef in hotels of similar size

• Advanced culinary knowledge (classic modern banquet production and gastronomy) and mandatory MAPAQ food safety certification

• Experience coordinating work teams strong autonomy and determination

• Meticulous attention to detail refined plate presentation and strong teamwork skills.

Benefits

• Employee recognition program

• Cafeteria service

• Uniform provided with on-site laundry service

• Insurance

• Retirement savings plan

• Gym access

• Go Hilton program allowing you to travel to more than 8000 Hilton hotels worldwide