Sous Chef

The DoubleTree by Hilton Hotel Annapolis is hiring a Sous Chef. The hotel sous chef is the second-in-command in the kitchen. They work under the executive chef to run daily operations, manage staff, and keep food quality high for hotel restaurants, banquets, and room service. Responsibilities: Supervise, train, and mentor kitchen line cooks and prep staff. Manage daily food preparation, cooking, and plate presentation. Run the kitchen and take charge in the executive chef's absence. Monitor food safety, stock rotation, and sanitation rules. Track inventory, order supplies, and help control food costs. Assist with menu planning, recipe creation, and daily specials. Qualifications: 3–4 years of supervisory experience in a restaurant/hotel setting. Must be computer proficient in company-approved spreadsheets, electronic mail, and word processing. · Have a working knowledge of all kitchen equipment, including ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc. Organize, schedule, and direct the work of the kitchen staff, ensuring that kitchen operations are efficient and effective. · Ensure all food is properly handled and stored. Minimize spoilage, waste, and overproduction. · Ability to monitor all banquet and catering activity. Obtain or maintain State Food Handling and Safety Certifications. Work hours are determined by the company's business needs, with weekend and evening coverage required. This position involves performing administrative, executive, or professional tasks for more than 50% of the time and requires the use of discretion and independent judgment for over 50% of the responsibilities. Compensation: $70,000 - $75,000 yearly

• Supervise, train, and mentor kitchen line cooks and prep staff. • Manage daily food preparation, cooking, and plate presentation. • Run the kitchen and take charge in the executive chef's absence. • Monitor food safety, stock rotation, and sanitation rules. • Track inventory, order supplies, and help control food costs. • Assist with menu planning, recipe creation, and daily specials.

Compensation:
$70,000-$75,000 per year