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