New! Sous Chef at the Alloy a DoubleTree by Hilton Hotel

Norristown, PA, USA|Onsite

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.

This exciting opportunity to join The Alloy as a Sous Chef (overtime eligible manager) opens the door to a dynamic culinary role with a competitive salary range between $25.73 and $31.78 per hour, plus overtime. The Sous Chef plays a crucial leadership role within the banquet kitchen, overseeing all food production and ensuring the highest standards of quality, presentation, and food safety are consistently met. This role is perfect for culinary professionals who are detail-oriented, organized, and possess strong problem-solving abilities. Candidates will be responsible for training and mentoring kitchen associates, fostering a team environment that encourages growth and development.

The Sous Chef position demands a balance between striving for culinary excellence and understanding the realities of day-to-day kitchen operations. The successful candidate will oversee scheduling, personnel evaluations, and communication between management and kitchen staff to ensure smooth and efficient operations. They will maintain rigorous sanitation standards, manage inventory, handle cost-control responsibilities, and contribute to strategic goals that enhance the hotel's reputation and financial performance.

Communication and organization are fundamental to this role, with the Sous Chef participating in regular meetings and inventory reviews. They will also be tasked with ensuring all banquet items are perfectly prepared and plated, coordinating closely with sales, catering, and food and beverage managers to deliver impeccable service. This role promises both professional challenges and opportunities to advance within Concord Hospitality Enterprises, a company that values culinary talent and supports career progression. Associates in culinary leadership positions often advance to Executive Chef, Director of Catering, or Director of Food and Beverage roles.

Concord Hospitality Enterprises offers an extensive range of benefits, including dental and vision plans, life insurance, disability options, 401K with company matching, tuition assistance, and continuous training and development. Employees also enjoy attractive internal benefits such as complimentary room programs and brand discounts. A unique medical concierge service provides advanced medical attention options, helping associates during times of health needs. The company culture strongly emphasizes five key cornerstones: Quality, Integrity, Community, Profitability, and Fun, creating a workplace environment where employees feel valued and motivated.

Joining The Alloy means becoming part of a company with a clear commitment to both hospitality excellence and associate well-being. Prospective candidates are encouraged to apply and bring their culinary expertise to a thriving hotel kitchen where their contributions directly impact guest satisfaction and business success.

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