Sous Chef - Tempo New York Times Square

The Tempo New York Times Square is looking for a Sous Chef to join our team.

This stunning property features 661 rooms with floor-to-ceiling windows, offering views of the city and lights of Times Square. The sky lobby, located on the 11th floor, includes communal working spaces as well as a fitness centre and hydration station.  

The ideal candidate will have experience in a similar role in a restaurant or hotel setting, experience managing a unionized team, and full availability including nights, weekends, and holidays. 

Shift Pattern: PM shift (2pm start), other shifts may be required depending on hotel occupancy.

Salary Range: $80,000 - $90,000 / annually

 

What are the benefits of working with Hilton? *

Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:

• Access to pay when you need it through DailyPay

• Medical Insurance Coverage – for you and your family

• Mental health resources including Employee Assistance Program

• Best-in-Class Paid Time Off (PTO)

• Go Hilton travel program: 100 nights of discounted travel

• Parental leave to support new parents

• Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications*

• 401K plan and company match to help save for your retirement

• Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount

• Career growth and development

• Team Member Resource Groups

• Recognition and rewards programs

*Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.

What will I be doing?

As a Sous Chef, you will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. You will also be required to manage food provisions, assist with guest queries, and control costs. 

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions.
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foods are of good quality and stored correctly.
• Contribute to menu creation by responding and incorporating Guest feedback.
• Ensure the consistent production of high quality food through all hotel food outlets.
• Manage customer relations when necessary, in the absence of the Executive Chef.
• Ensure resources support the business needs through the effective management of working rotations.
• Support brand standards through the training and assessment of the Team.
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Assist other departments wherever necessary and maintain good working relationships.
• Comply with hotel security, fire regulations and all health and safety and food safety legislation.
• Report maintenance, hygiene and hazard issues.
• Be environmentally aware.

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