Join us at DoubleTree by Hilton, where your culinary passion will shine as our Sous Chef. You'll be at the heart of our kitchen, working hand-in-hand with our executive chef to lead daily operations, oversee kitchen staff, and ensure the highest quality food for our guests. At DoubleTree, we believe in nurturing growth and fostering a supportive environment where your skills can truly flourish. Here, you'll have the opportunity to innovate and bring your unique flair to our dining experiences, all while being part of a team that values collaboration and excellence. We're dedicated to offering competitive pay and a work culture that champions boutique hospitality. Our recent renovations reflect our commitment to providing exceptional service, and we're excited for you to contribute to our award-winning offerings. If you're ready to take the next step in your culinary career, let's work together to create memorable experiences for our guests. We can't wait to see how you'll make a difference at DoubleTree by Hilton. Responsibilities: • • Lead the kitchen team in daily operations, ensuring smooth service and high-quality food preparation. • Collaborate closely with the executive chef to develop innovative menus that delight our guests. • Oversee inventory management, ensuring all ingredients are fresh and available for our culinary creations. • Train and mentor kitchen staff, fostering a supportive environment where everyone can grow and excel. • Ensure compliance with health and safety regulations, maintaining a clean and safe kitchen environment. • Coordinate with front-of-house staff to ensure seamless communication and exceptional guest experiences. • Monitor food costs and work with the team to optimize efficiency without compromising quality or creativity. Qualifications: • • Experience: 3 to 5 years of cooking experience, with prior kitchen management or lead roles. • Education: High school diploma; a degree in culinary arts is a plus. • Skills: Strong leadership, clear communication, and the ability to stay calm under pressure. • Schedule: Flexibility to work nights, weekends, and holidays.

• Lead the kitchen team in daily operations, ensuring smooth service and high-quality food preparation. • Collaborate closely with the executive chef to develop innovative menus that delight our guests. • Oversee inventory management, ensuring all ingredients are fresh and available for our culinary creations. • Train and mentor kitchen staff, fostering a supportive environment where everyone can grow and excel. • Ensure compliance with health and safety regulations, maintaining a clean and safe kitchen environment. • Coordinate with front-of-house staff to ensure seamless communication and exceptional guest experiences. • Monitor food costs and work with the team to optimize efficiency without compromising quality or creativity.