As a historic property, located in the heart of downtown Cincinnati, our meticulous attention to detail, high level of service, and art deco decor draw guests from around the world. There is never a dull moment at this top ranking hotel. Our high volume can be a challenge but as a team we pull together to ensure every guest experience is a 10!
Team Member Outings Our team works very hard, sometimes long hours but we also like to have fun. We have monthly team member lunches and activities and annual company outings.
Community Outreach We are community orientated with quarterly volunteer outreach and donation events.
Team Work We are unified as a team through continuous training opportunities and development. We aren't offering a job we are offering a career. Just ask one of our 30+ employees celebrating 20 or more years with us!
Hilton’s #1 Food and Beverage hotel in the USA for six of the last seven years
AAA Four-Diamond Hotel
AAA Five-Diamond Restaurant, Orchids at Palm Court
Forbes Four Star Restaurant
One of the Top 100 Best Restaurants in the USA" for seven consecutive years
Hilton's #1 Food & Beverage Hotel and the ONLY Five Diamond restaurant in Ohio, Orchids at Palm Court, are looking for an Executive Sous Chef to join our team. With over 40,000 square feet of event space our kitchen is always busy. The Culinary team works with some of the best local ingredients, grows their own herbs on the 16th floor rooftop herb garden, and harvests their own honey from their beehives on the roof of the fifth floor. Where else in downtown Cincinnati can you find rooftop beehives?
Under the direction of the Executive Chef the Executive Sous Chef is responsible for food preparation, production and control for all food outlets according to hotel standard recipes in order to create quality food products. If you want to be given the opportunity to be creative and work with some of the finest Chefs in Cincinnati, and if you have experience and a passion for Culinary, look no further, and apply today!
Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen.
Select, train and direct cooks and kitchen staff in the proper preparation of menu items.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
Monitor staff performance, product quality and production flow, foster improvement where necessary.
Audit food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness throughout kitchens, including walk-in and reach-in boxes.
Adhere to control procedures for cost and quality.
Assist the Executive Chef in estimating annual food budget.
Monitor outlets during peak periods to oversee production flow and presentation.
Must have prior Sous Chef experience with knowledge of international and domestic dishes.
At least 2 years supervisory experience.
Must have ability to provide judgments of food quality.
Must demonstrate problem solving, organizational, and decision making skills.
Must have strong listening and verbal skills.
Must have attention to detail a must.
Must be available to work a flexible schedule, including weekends and holidays.
Must be able to pass pre-employment drug screening and background check