Sous Chef

Job DetailsLevel: ExperiencedJob Location: DoubleTree By Hilton Lawrence - Lawrence, KS 66044Position Type: Full TimeEducation Level: High SchoolSalary Range: $40,000.00 - $45,000.00 Salary/yearJob Category: Restaurant - Food ServiceThe 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 QualificationsExperience Minimum 3 years of progressive culinary experience, including 1–2 years as a Sous Chef, Kitchen Supervisor, or equivalent leadership role Demonstrated experience across multiple service formats: à la carte, high-volume banquet production, member dining, and catering Proven track record managing kitchen staff schedules, food cost, and inventory     Skills & Knowledge Comprehensive command of classical and contemporary cooking techniques across all stations Strong grasp of food cost control, recipe costing, and inventory management Proficiency in reading, executing, and coordinating BEOs and production sheets Working knowledge of HACCP food safety principles and sanitation standards Basic computer proficiency for scheduling, ordering, and operational reporting