The DoubleTree by Hilton Colorado Springs is hiring a Sous Chef. The Sous Chef will support the Executive Chef with the overall execution of the culinary operation. If you're ready to join an amazing hotel and culinary team, wait no longer, apply today! We offer a great salary/benefits package along with many opportunities for career advancement. 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. Compensation: $56,650 - $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.