Assists the Executive Chef in directing food preparation, presentation and control for all the food outlets and banquet facilities at the hotel.  Responsible for enhancing the food product that is presented to the guests.  Assist in developing new products.

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

At least 1 year of Sous Chef or Lead Line Cook experience required.

Degree from Culinary program preferred.

Must have strong administrative and leadership skills

Responsible for the safeguarding of hotel property, assets, guests, visitors and employees.

Escorts arriving and departing guests by assisting with their luggage utilizing a friendly, courteous manner. Transports guests as necessary utilizing the property vehicles.  Provides information about hotel facilities and accommodations.

Service of food and/or beverages to include the order-taking and delivery of any food and/or beverage items.  This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction.

To prepare and serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction. Acts as a cashier for the bar area.

Greets and registers guests, provides prompt and courteous service, provides information regarding hotel facilities and guest accommodations, audits hotel revenue on a daily basis, verifies the correctness of guest accounts by balancing each departments income and allowances, verifies room rates and close out guest accounts upon completion of stay.

Responsible for maintenance, set up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen.

To manually set up, break down, and service all meeting rooms in accordance with Hilton’s high standards of quality.