Sous Chef

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

Job summary

Hulsing Hotels is seeking a Kitchen Supervisor for the DoubleTree by Hilton Lawrence in Lawrence, Kansas. This full-time role anchors the restaurant and food service operation, reporting to the Food & Beverage Director.

You will supervise kitchen staff, ensure sanitation and safety, manage labor costs, and assist with budgeting and inventory. The ideal candidate has strong leadership and a hands-on approach to daily kitchen operations.

Responsibilities

• Supervise and schedule kitchen staff in line with staffing guidelines and forecasted labor costs.
• Edit all employee hours and payroll data as required.
• Oversee and direct training of new hires and ongoing staff development.
• Assist in annual budget planning and justify department expenditures.
• Maintain sanitation and cleanliness of kitchen areas per codes and guidelines.
• Coordinate inventory and purchase of all required foods; manage non-food PAR levels.
• Interact with clientele through events, catering, and service touchpoints.
• Ensure personnel presentable; uphold confidentiality and protect assets.

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