Situated in the heart of downtown York, the one-of-a-kind and magnificently restored Yorktowne Hotel is the ideal location for visitors of York, lovers of art & history, and your next event! Considered the “Cornerstone of York” since 1925, the Grand Hotel in York, PA, borrows from its rich history and blends it with the contemporary. The Yorktowne Hotel, a Tapestry Collection by Hilton, is hiring an Executive Sous Chef – an exciting opportunity to join our dynamic culinary team. As the Executive Sous Chef, you'll play a key leadership role in daily kitchen operations, oversee culinary staff, uphold quality standards, assist with menu development, manage food costs, and step in for the Executive Chef as needed. Responsibilities: • Assigning tasks to cooks, monitoring their performance, and providing training and guidance. • Ensuring all dishes are prepared according to recipes, with proper presentation and consistency. • Collaborating with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback. • Managing food inventory, minimizing waste, and ensuring cost-effective purchasing practices. • Overseeing daily kitchen operations, including scheduling staff, managing station rotations, and coordinating food orders. • Maintaining a clean and hygienic kitchen environment and adhering to food safety regulations. Qualifications: • Expertise in various cooking techniques, knife skills, and the ability to prepare complex dishes. • Effectively managing and motivating a team of cooks. • Clear and concise communication with both kitchen staff and other departments. • Ensuring consistency and high-quality presentation in all dishes. • Maintaining composure in a fast-paced kitchen environment. • Flexibility to adjust to changing demands and menu variations.

• Assigning tasks to cooks, monitoring their performance, and providing training and guidance.  • Ensuring all dishes are prepared according to recipes, with proper presentation and consistency.  • Collaborating with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback.  • Managing food inventory, minimizing waste, and ensuring cost-effective purchasing practices.  • Overseeing daily kitchen operations, including scheduling staff, managing station rotations, and coordinating food orders.  • Maintaining a clean and hygienic kitchen environment and adhering to food safety regulations.  • Identifying and addressing any issues that arise during service, ensuring smooth kitchen operations.