Team Member Restaurant - Sous Chef

Lead day-to-day kitchen operations for the Team Member (TM) Restaurant, delivering safe, tasty, and cost-effective meals for colleagues across all shifts. You’ll run production, mentor the team, manage HACCP compliance, and keep costs on target—while adapting to island logistics.

Key responsibilities

• Kitchen operations: Plan and execute breakfast/lunch/dinner and night-shift meals; supervise mise en place, service, and closing.

• Menu & nutrition: Deliver rotating menus (balanced, affordable, diverse) including vegetarian and dietary needs; gather feedback and adjust.

• Food safety & hygiene: Enforce HACCP/FSMS, temperature logs, cleaning schedules, allergen controls, and traceability; pass internal/external audits.

• People leadership: Train, coach, and roster cooks/stewards; set daily briefs; uphold Hilton values and a safe, respectful workplace.

• Quality & consistency: Standardize recipes, portions, and presentation; conduct taste panels and line checks.

• Cost control: Manage ordering, yield, wastage, inventory, and stock rotation; hit food cost and productivity targets.

• Island logistics: Plan around limited barges, flights/lead times; propose substitutions without compromising quality or nutrition.

• Maintenance & stewardship: Report and follow up on equipment issues; ensure proper use of utilities and support sustainability goals.

• Compliance & admin: Complete checklists, incident reports, training records, and monthly inventories on time; support audits.

• Cross-functional: Liaise with Procurement, Stewarding, HSE, and TM Services; support events or peak periods as required.