Sous Chef

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 CommandOversee and actively participate in all daily food preparation across assigned kitchen stationsLead service for à la carte dining, guest dining, banquets, and catering events - expediting orders and maintaining pace and qualityAssume full operational command in the Executive Chef's absence, making real-time decisions consistent with established standardsConduct daily pre-service line checks: stations properly set, stocked, and organized; temperature logs and prep sheets completeCoach line staff in real time to correct technique, portioning, or presentation before it reaches the guestConvention, Banquet & Event ProductionReview Banquet Event Orders (BEOs) for all upcoming events; coordinate production timelines, staffing, and mise en placeLead kitchen production for convention banquets and catering events - setup, cooking, plating, and breakdown at required volumeAssist in developing and costing banquet menus, catering packages, and private dining offeringsCollaborate with Event Sales and Catering teams to ensure seamless execution of every guest eventTeam Leadership & Staff DevelopmentDirectly supervise line cooks, prep cooks, and kitchen support staff; deliver real-time coaching and constructive feedbackLead onboarding and training of new kitchen hires, ensuring readiness to station standards before independent serviceFacilitate ongoing training in knife skills, station technique, allergen awareness, food safety, and new menu rolloutsAssist with scheduling, time record review, and payroll accuracy in alignment with labor budget guidelinesFoster a high-performance, respectful kitchen culture modeled on culinary excellence and accountabilityMenu Innovation & Financial StewardshipCollaborate with the Executive Chef to research, develop, test, and cost new menu items across all dining formatsMonitor and manage food cost performance; provide justification for variances and identify waste-reduction opportunitiesMaintain disciplined FIFO inventory rotation; assist with ordering aligned to par levels and budgeted food cost targetsFood Safety, Sanitation & ComplianceMaintain full compliance with local and state health codes, HACCP principles, and brand standards at all timesEnforce allergen separation protocols; ensure all team members can accurately communicate allergen information for every dishSupervise and enforce cleaning checklists; conduct regular kitchen walk-throughs and address deficiencies immediatelyReport all workplace injuries, accidents, and unsafe conditions to the Executive Chef and General Manager promptly