SOUS CHEF

**Job Purpose:** - The Sous Chef at the Hilton Garden Inn and Convention Center Harlingen is responsible for assisting the Executive Chef/Banquet Manager in managing the kitchen operations, ensuring the delivery of high-quality culinary experiences, and maintaining the highest standards of food safety and hygiene. The role involves supervising kitchen staff, contributing to menu development, and ensuring efficient food preparation and presentation. **Key Responsibilities:** - Assist the executive chef in planning and directing food preparation and culinary activities. - Supervise kitchen staff and provide training to ensure consistent quality and efficiency. - Collaborate in menu development, considering seasonal ingredients and customer preferences. - Ensure compliance with food safety regulations and hygiene standards. - Monitor inventory levels and order supplies as needed to maintain optimal stock. - Oversee the preparation and presentation of dishes to ensure they meet the company's standards. - Manage kitchen operations during the absence of the executive chef. - Contribute to cost control measures and budget management for kitchen operations. - Foster a positive and collaborative work environment within the kitchen team. - Address and resolve any issues or concerns related to kitchen operations promptly. - Carry out extra tasks as directed by management to assist with the hotel's general operations. Must be flexible in schedule and able to work weekends and holidays. **Required Education:** - A high school diploma or equivalent is required; a culinary degree or certification from an accredited culinary school is preferred. **Required Experience:** - Minimum of 2 years of experience in a similar role within a high-volume restaurant or hotel environment. - Proven track record of managing kitchen operations and supervising kitchen staff. - Experience in menu planning, food costing, and inventory management. - Demonstrated experience in maintaining high standards of food quality and presentation. **Required Skills and Abilities:** - Strong culinary skills with a thorough understanding of various cooking methods, ingredients, equipment, and procedures. - Excellent leadership and team management skills, with the ability to train and motivate staff. - Strong organizational and time management abilities to handle multiple tasks and priorities effectively. - Excellent communication skills, both verbal and written, to interact with team members and management. - Ability to work in a fast-paced environment and maintain composure under pressure. - Knowledge of food safety and sanitation standards, with the ability to implement and enforce these standards in the kitchen. - A creative and innovative mindset that contributes to menu development and presentation.