Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $42,000.00 - $45,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
DoubleTree By Hilton Lawrence is a renowned hotel located in Lawrence, Kansas, known for its commitment to providing exceptional hospitality and memorable guest experiences. As a part of the Hilton Hotels & Resorts portfolio, DoubleTree By Hilton Lawrence combines the distinctive warmth and welcoming nature associated with the brand alongside modern amenities and services. The hotel caters to both business and leisure travelers, offering comfortable accommodations, excellent dining options, and versatile meeting and event spaces. The staff at DoubleTree By Hilton Lawrence are dedicated to upholding the highest standards in customer service, making it a favored destination in the region.... Show More
Job Requirements
- High school education or GED
- Minimum of 3 years of relevant experience as a Sous Chef or in a related culinary role
- Knowledge of local and state sanitation and safety codes
- Ability to supervise and train kitchen staff
- Strong problem-solving skills
- Excellent communication and organizational abilities
- Physical ability to lift or move up to 50 lbs
Job Qualifications
- High school education or GED, College degree preferred
- Minimum of 3 years of previous experience of Sous Chef or another related field
- Previous hotel-related or customer service experience desired
- Effective problem-solving abilities
- Excellent written and verbal communication skills
- Well organized and able to prioritize tasks
- Ability to lift or move up to 50 lbs
Job Duties
- Directly carry out supervisory responsibilities in accordance with the organization's policies and applicable laws
- Ensure that the kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules
- Supervise kitchen staff in accordance with staffing guidelines and forecasted labor cost and edit all employee hours worked for payroll purposes
- Follow company policies and budgeted labor percentages
- Adjust schedules throughout the week to meet business demands
- Oversee and direct training of new hires in specified phases of the kitchen operation
- Maintain an ongoing training program for existing staff
- Reevaluate positions of work with Executive Chef to make changes wherever necessary
- Assist the Executive Chef in the research and development of the annual budgets related to your department
- Justify any excessive spending on a monthly basis
- Maintain proper sanitation and cleanliness of the kitchen areas at all times
- This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning lists are being completed effectively
- Assist Executive Chef in taking inventory and purchasing all required foods for the hotel outlets
- With the involvement of the other food and beverage managers, maintain a correct inventory of all non-food items
- Establish and follow par levels
- Order following the budgeting figures and approval of General Manager
- Interact with clientele in the absence of Executive Chef as needed (ie table touching in restaurants, meeting with the catering customers, making contact at banquet events, etc.)
- Ensure uniform and personal appearance are clean and professional
- Maintain confidentiality of proprietary information and protect company assets
- Performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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