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Sous Chef · Senior

Sous Chef Restaurantes

Hilton · Guanacaste, Costa Rica

Job description

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 Restaurants , 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.

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

Requirements

Employer-listed

  • 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. Previous experience as a Sous Chef, Chef de Partie, or in a similar culinary role. Strong knowledge of food preparation, presentation, food safety, and sanitation standards. Valid Food Handler’s Certificate (or equivalent) in accordance with local regulations. Ability to supervise kitchen operations and coordinate culinary teams. Strong leadership, organization, and communication skills. Ability to maintain consistent food quality and presentation. Knowledge of inventory management, portion control, and cost awareness. Ability to work effectively in a fast-paced restaurant environment.

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