Sous Chef
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Overview
Job Description
The DoubleTree by Hilton Lawrence is seeking a skilled and experienced Sous Chef to join our convention hotel culinary team. This is a hands-on leadership role in a busy, multi-outlet kitchen environment that spans banquet production, à la carte dining, and large-scale event service.
Working closely with the Executive Chef, the Sous Chef leads daily culinary production across all service formats - from guest dining to convention banquets - and assumes full operational responsibility in the Executive Chef's absence. This is an opportunity for a seasoned culinary professional to grow their leadership skills in a well-supported, team-oriented kitchen.
Culinary Production & Kitchen Command
- Oversee and actively participate in all daily food preparation across assigned kitchen stations
- Lead service for à la carte dining, guest dining, banquets, and catering events - expediting orders and maintaining pace and quality
- Assume full operational command in the Executive Chef's absence, making real-time decisions consistent with established standards
- Conduct daily pre-service line checks: stations properly set, stocked, and organized; temperature logs and prep sheets complete
- Coach line staff in real time to correct technique, portioning, or presentation before it reaches the guest
Convention, Banquet & Event Production
- Review Banquet Event Orders (BEOs) for all upcoming events; coordinate production timelines, staffing, and mise en place
- Lead kitchen production for convention banquets and catering events - setup, cooking, plating, and breakdown at required volume
- Assist in developing and costing banquet menus, catering packages, and private dining offerings
- Collaborate with Event Sales and Catering teams to ensure seamless execution of every guest event
Team Leadership & Staff Development
- Directly supervise line cooks, prep cooks, and kitchen support staff; deliver real-time coaching and constructive feedback
- Lead onboarding and training of new kitchen hires, ensuring readiness to station standards before independent service
- Facilitate ongoing training in knife skills, station technique, allergen awareness, food safety, and new menu rollouts
- Assist with scheduling, time record review, and payroll accuracy in alignment with labor budget guidelines
- Foster a high-performance, respectful kitchen culture modeled on culinary excellence and accountability
Menu Innovation & Financial Stewardship
- Collaborate with the Executive Chef to research, develop, test, and cost new menu items across all dining formats
- Monitor and manage food cost performance; provide justification for variances and identify waste-reduction opportunities
- Maintain disciplined FIFO inventory rotation; assist with ordering aligned to par levels and budgeted food cost targets
Food Safety, Sanitation & Compliance
- Maintain full compliance with local and state health codes, HACCP principles, and brand standards at all times
- Enforce allergen separation protocols; ensure all team members can accurately communicate allergen information for every dish
- Supervise and enforce cleaning checklists; conduct regular kitchen walk-throughs and address deficiencies immediately
- Report all workplace injuries, accidents, and unsafe conditions to the Executive Chef and General Manager promptly
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