Sous Chef - DoubleTree Lawrence

Hulsing Enterprises; Lawrence (KS); On-site; USD 45,000 - 55,000; Full time

Job summary

Hulsing Enterprises at DoubleTree by Hilton Lawrence in Lawrence, KS is seeking a Kitchen Supervisor for a full-time role. The position oversees kitchen operations and staff to ensure smooth service for hotel outlets.

You will manage scheduling, train new hires, and help monitor budgets and labor costs, while maintaining professional standards and compliance with company policies.

Responsibilities

• Supervise kitchen staff and scheduling per labor forecasts.
• Ensure sanitation and safety compliance with local and state codes.

Job description

Job Details

Job Location: DoubleTree By Hilton Lawrence - Lawrence, KS 66044

Position Type: Full Time

Salary Range: $45,000.00 - $55,000.00 Salary

Job Category: Restaurant - Food Service

Essential Duties & Responsibilities

• 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 and schedule kitchen staff in accordance with staffing guidelines and forecasted labor costs and edit all employee hours worked for payroll purposes. Follow company polices 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 and work with Food and Beverage Director to make changes wherever necessary.
• Assist the Executive Chef in the research and development of 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 list are being completed effectively.
• Coordinate the organization of all kitchen storage units following state health inspections including proper food handling and labeling.
• Take inventory and purchase all required foods for the hotel outlets.
• With the involvement of the other Food & Beverage Managers, maintain a current inventory of all “non-food” items. Establish and follow PAR Levels. Order following the budgeted figures and approval of General Manager.
• Interact with clientele as needing (i.e. table touching in restaurants, meeting with catering customers, making contact at banquet events, etc.).
• Ability to lift and/or move up to 50lbs.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Performs other duties as assigned.

Qualifications