ABOUT US
OUR VISION
To fill the earth with the light and warmth of hospitality – by delivering exceptional experiences – every hotel, every guest, every time.
OUR MISSION
To be the most hospitable company in the world – by creating heartfelt experiences for Guests, meaningful opportunities for Team Members, high value for our Owners and a positive impact in our communities.
OUR VALUES
Hospitality We are passionate about delivering exceptional guest experiences
Integrity We do the right thing, all the time
Leadership We are leaders in our industry and in our communities
Teamwork We are team players in everything we do
Ownership We are owners of our actions and decisions
Now We operate with a sense of urgency and discipline
JOB PURPOSE
As a Sous Chef you will report to the Head Chef and take a hands-on leadership role in the daily operations of the kitchen. You will be responsible for delivering high-quality food across Breakfast, Banquet Events, In-Room Dining, and Outlets.
This role is not supervisory from a distance – you will be on the tools, leading by example during prep and service. You will guide and mentor junior team members, uphold food safety and quality standards, and ensure smooth service across all outlets.
RESPONSIBILITIES
· Be actively involved in food preparation, plating, and service across all outlets – The Vine Room, Banquets, Breakfast, and In-Room Dining.
· Maintain the highest standards of food quality, consistency, and presentation during each service.
· Assist in creating daily mise-en-place and station setup to ensure readiness for service.
· Work closely with the Head Chef to coordinate staffing and ensure adequate coverage during peak periods and functions.
· Conduct hands-on training for junior chefs and apprentices, providing guidance during live service.
· Ensure all menu items are prepared in line with recipes, portion control, and quality expectations.
· Liaise with front-of-house teams to communicate specials, dietary requirements, and timing.
· Monitor wastage and support cost control by practicing efficient preparation and storage methods.
· Step into leadership responsibilities in the Head Chef's absence, maintaining continuity of kitchen operations.
HEALTH, SAFETY & COMPLIANCE
· Maintain a clean and safe working environment aligned with WHS and food safety regulations.
· Monitor and enforce correct use of PPE, food handling procedures, and allergen protocols.
· Report equipment issues immediately and ensure all equipment is used and maintained correctly.
SKILLS & EXPERIENCE
· Proven experience in breakfast, banquet, and à la carte service, ideally within a 4–5 star hotel environment.
· Strong hands-on cooking skills and ability to lead during peak periods.
· Previous exposure to Mediterranean cuisine is highly desirable.
· High level of organisation, time management, and attention to detail.
· Confident communicator with a proactive and team-oriented approach.
CULTURE AND BENEFITS
Our team are responsible for living up to our customer promise. we achieve this by ensuring our CARE culture is alive in each of our hotels. It links our vision 'To fill the earth with the light and warmth of hospitality' – to our values of 'Hospitality', 'Integrity', 'Leadership', 'Teamwork', 'Ownership' and 'Now'. As a Hilton team member you can expect to receive;
· A competitive industry wage and generous annual leave benefits
· Team member and Friends and Family discounts on global Hilton room rates
· Membership with 'Hilton Rewards' Australasian benefits program
· Access to Hilton University training, offering more than 2500 learning programs
· Career development planning and opportunities