Executive Sous Chef

Job Description

Job Description

Description:

Job Title: Executive Sous Chef 

Department: Food & Beverage – Culinary
Reports To: Executive Chef / Director of Food & Beverage
FLSA Status: Exempt
Location: Meeker’s at DoubleTree by Hilton Greeley at Lincoln Park 

About the Role:  

Meeker’s, the signature restaurant at DoubleTree by Hilton Greeley at Lincoln Park, is seeking a talented and driven Executive Sous Chef to join our culinary leadership team. As the right hand to the Executive Chef, you’ll help oversee all kitchen operations, ensuring exceptional food quality, smooth service, and a positive team culture. 

This is a fantastic opportunity for a passionate culinary professional ready to take the next step in their career within a respected hotel and restaurant environment. 

What You’ll Do:  

• Supervise daily kitchen operations, including prep, line service, and banquet production. 
• Ensure food quality, consistency, and presentation meet brand and guest expectations. 
• Train, mentor, and lead kitchen staff to maintain high performance and morale. 
• Support menu development and seasonal updates. 
• Monitor inventory, assist with ordering, and manage food and labor costs. 
• Ensure compliance with all food safety and sanitation standards. 
• Step into the Executive Chef role as needed during absences or high-volume periods. 

Work Environment:  

• High-volume, fast-paced kitchen and banquet setting. 
• Frequent standing, walking, lifting, and exposure to heat and cold. 
• Collaborative, guest-focused atmosphere with a commitment to quality and service. 

Why Join Us?  

• Be part of a respected Hilton property with a strong local presence. 
• Work alongside a passionate and professional culinary team. 
• Enjoy competitive pay, full benefits, and Hilton Team Member travel perks. 
• Grow your career in a supportive and creative environment. 

  What We’re Looking For:  

• 3–5 years of experience in a supervisory culinary role, preferably in a hotel or upscale restaurant. 
• Culinary degree or equivalent professional training preferred. 
• Strong leadership, communication, and organizational skills. 
• ServSafe or equivalent food safety certification. 
• Ability to work flexible hours, including evenings, weekends, and holidays. 
• Ability to lift up to 50lbs and stand/walk for extended periods.