The Sous Chef serves as a key culinary leader within the Food & Beverage Division and is responsible for supporting all culinary operations at the Hilton Seattle Airport & Conference Center, including Spencer's Restaurant, Lounge Operations, Banquet Functions, Catering Events, Airline Crew Programs, and Conference Center Operations.
Reporting directly to the Executive Chef, the Sous Chef plays a critical role in ensuring exceptional food quality, culinary consistency, kitchen organization, food safety compliance, labor productivity, and team development.
This position is designed to provide broad exposure to multiple culinary disciplines and requires a hands-on leader capable of supporting restaurant service, banquet production, large-scale catering events, and high-volume hotel operations. The successful candidate must be flexible, adaptable, and capable of working varied schedules based on business demands.
What Makes This Position Unique
Unlike a traditional restaurant Sous Chef position, the Hilton Seattle Airport & Conference Center requires a culinary leader who can successfully operate in both restaurant and banquet environments.
The Sous Chef will gain experience in:
- Spencer's Restaurant Operations
- Banquet Culinary Operations
- Conference Center Events
- Large Group Catering
- Airline Crew Meal Programs
- Menu Execution
- Labor Management
- Food Cost Control
- Purchasing & Inventory
- Team Development
- Union Environment Leadership
- Hilton Brand Standards
This position serves as a developmental pathway toward Executive Chef and senior culinary leadership opportunities within Paramount Hotels.
Essential Responsibilities
Culinary Leadership
- Assist the Executive Chef in all culinary operations.
- Lead kitchen operations in the absence of the Executive Chef.
- Ensure consistency in food quality, presentation, and execution.
- Maintain culinary standards across all outlets.
- Provide hands-on leadership during service periods.
Spencer's Restaurant Operations
- Support daily restaurant culinary operations.
- Ensure menu items are prepared according to established standards.
- Monitor quality, consistency, and plate presentation.
- Support menu development and seasonal offerings.
Banquet & Catering Operations
- Support execution of banquet and catering events.
- Assist with menu planning and production schedules.
- Coordinate banquet production with banquet service teams.
- Execute large-volume functions while maintaining quality standards.
- Support weddings, conventions, corporate meetings, and special events.
Team Leadership
- Supervise cooks and kitchen staff.
- Assist with hiring, training, coaching, and development.
- Conduct shift meetings and production planning sessions.
- Foster teamwork, accountability, and professionalism.
Food Safety & Sanitation
- Ensure compliance with HACCP, local health codes, and Hilton standards.
- Maintain cleanliness and organization throughout kitchen operations.
- Conduct regular sanitation inspections.
- Promote a culture of safety and cleanliness.
Financial Responsibilities
- Assist with food cost management.
- Support labor productivity goals.
- Monitor inventory and purchasing practices.
- Assist with receiving and storage procedures.
- Minimize waste and improve operational efficiencies.
Operational Flexibility
- Work restaurant shifts, banquet shifts, mornings, evenings, weekends, holidays, and special events as business demands require.
- Provide leadership support wherever culinary needs arise.
- Maintain a visible presence during high-volume periods.
- Support emergency operational needs and staffing challenges.
Qualifications
Required
- Minimum 3 years culinary leadership experience.
- Previous Sous Chef, Kitchen Manager, or equivalent experience.
- Strong culinary production and leadership skills.
- Knowledge of food safety and sanitation requirements.
- Ability to work in a fast-paced environment.
Preferred
- Hotel culinary experience.
- Banquet culinary experience.
- High-volume restaurant experience.
- Hilton experience.
- Union environment experience.
- Culinary degree or formal culinary training.
Why Join Paramount Hotels?
- Growing hotel ownership and management company.
- Opportunity to work in both restaurant and banquet environments.
- Leadership development and advancement opportunities.
- Exposure to large-scale hotel culinary operations.
- Competitive compensation and benefits.
- Opportunity to grow into future Executive Chef leadership roles.
Pay: $81,000.00 - $82,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Tuition reimbursement
- Vision insurance
Work Location: In person
