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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $25.43 - $31.78
Work Schedule
Rotating Shifts
Flexible
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
short term disability
long term disability
401k Match
Tuition Assistance
Paid Time Off
Job Description
The Alloy, a DoubleTree by Hilton, is a distinguished hotel operated by Concord Hospitality Enterprises, one of North America’s fastest-growing companies in the hospitality sector. Known for its commitment to quality, integrity, and guest satisfaction, The Alloy offers an upscale environment where hospitality professionals can thrive and grow their careers. As part of the DoubleTree brand, The Alloy emphasizes excellent service, culinary innovation, and delivering memorable guest experiences, continually attracting travelers and event planners seeking top-notch accommodations and dining. Concord Hospitality Enterprises supports its team with a vibrant culture that values associate growth, competitive compensation, and a comprehensive benefits package.Show More
Job Requirements
- High school diploma or equivalent
- minimum of 3 years experience in kitchen supervision or similar role
- ability to train and mentor staff
- knowledge of food safety standards and kitchen sanitation
- strong organizational and communication skills
- ability to work flexible hours including weekends and holidays
- physical ability to stand for long periods and lift kitchen equipment
- willingness to adhere to company policies and procedures
Job Qualifications
- High school diploma or equivalent
- culinary degree or certification preferred
- minimum of 3 years experience in a similar sous chef or supervisory culinary role
- strong leadership and team management skills
- excellent communication and interpersonal abilities
- knowledge of food safety, sanitation, and kitchen operations
- ability to train, mentor, and develop culinary staff
- proficiency in recipe standardization and inventory management
- problem-solving and decision-making skills
- capability to work in a fast-paced environment
- familiarity with procurement and budgeting processes
Job Duties
- Trains all associates in the kitchen how to perform their job duties to the best of their ability
- writes schedules, evaluates and directs all personnel in the kitchen
- keeps open verbal and written communication between management and associates
- writes and presents disciplinary action as needed
- provides associates with tools and equipment needed to do their jobs
- takes immediate action on problems encountered in the kitchen
- participates in monthly department meetings, weekly staff and kitchen meetings, and monthly kitchen inventory
- ensures all food served is of high quality, properly prepared according to recipe and expedited smoothly
- assists in establishment of goals, standards, and objectives to enhance reputation and profitability
- supervises entire kitchen staff and sanitation associates providing guidance and counsel
- maintains all use records, roast meat charts, and recipe cards
- prepares recipe cards and picture presentation of all menu items
- ensures payroll hours are submitted timely to Human Resources
- maintains awareness of all areas of banquet production and plating
- assures sufficient service equipment supply and maintenance
- ensures proper kitchen staffing to avoid wasted man-hours
- physically tastes steamed items for quality and consistency
- ensures adequate preparation for all meal periods avoiding waste
- enforces recipe adherence without deviation
- maintains storage, rotation, and production standards
- ensures proper banquet preparation, portioning, and quality
- communicates between banquets and kitchen
- reports problem areas with solutions to Director of Sales and Catering and Food and Beverage Manager
- communicates daily with Sous Chefs for operational smoothness
- maintains sanitation standards throughout kitchen
- follows prescribed cleaning schedules
- adheres to corporate procurement programs
- assists in review and accomplishment of food cost, labor, and expense goals
- promotes positive employee relations following HR policies including recruitment, disciplinary action, and terminations
- provides a safe work environment following safety and security procedures
- memorizes food recipes and preparation instructions
- learns and operates all kitchen equipment
- follows Standard Operating Procedures
- submits banquet summary sheets timely to Accounting
- evaluates staff performance on a 90-day and annual basis
- conducts self professionally within Concord Hospitality standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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