Sous Chef - Hilton Anatole

Located in Dallas, Texas, Hilton Anatole is an iconic luxury hotel known for its exceptional hospitality, diverse dining experiences, and expansive resort-style amenities. Its culinary operations offer a dynamic environment where talented chefs can bring creativity to a variety of concepts, from the lively, approachable atmosphere of Media Grill + Bar to the refreshing poolside experience at JadeWaters and the convenient, casual offerings of Counter Offer.
With multiple restaurants, distinct dining styles, and a robust food and beverage operation, Hilton Anatole provides an exciting opportunity to work alongside talented culinary professionals, explore diverse menus and service styles, and contribute to memorable guest experiences at one of Dallas’s premier hospitality destinations.
Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Here's what you'll do during a typical day:
Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
Provide administrative support: Assist with inventory management, ordering, and scheduling
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Skills
Inventory Management

Work arrangement
No