Sous Chef

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Doubletree by Hilton Colorado Springs

Sous Chef

Colorado Springs, CO
Full Time
Paid
  • Responsibilities

    The Doubletree Colorado Springs is searching for an experienced and talented SOUS CHEF to join its culinary team. Responsibilities: • Train, supervise, and work with culinary staff to prepare, cook, and present food according to hotel standard recipes in order to create quality food products. • Assign, in detail, specific duties to all employees under supervision for efficient operation of the kitchen. • Train and supervise kitchen staff in the proper preparation of menu items. • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. • Ensure proper receiving, storage (including temperature-setting), and rotation of food products so as to comply with Health Department regulations. • Adhere to control procedures for cost and quality. Qualifications: • Previous sous chef experience is required - a minimum of two years. • Culinary degree is preferred. Experience in a full-service hotel with significant meeting space is also preferred. • The ability to effectively lead and direct the work of others while under time constraints is required. • This is an excellent opportunity to work with a team of culinary professionals in a high-volume, positive, and creative environment. • We offer a great salary/benefits package along with many opportunities for career advancement. Compensation: $55,000 - $60,000 yearly

    • Train, supervise, and work with culinary staff to prepare, cook, and present food according to hotel standard recipes in order to create quality food products. • Assign, in detail, specific duties to all employees under supervision for efficient operation of the kitchen.  • Train and supervise kitchen staff in the proper preparation of menu items. • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.  • Ensure proper receiving, storage (including temperature-setting), and rotation of food products so as to comply with Health Department regulations.  • Adhere to control procedures for cost and quality.  • The sous chef will report to the Executive Chef.