Sous Chef

Join the team at the DoubleTree by Hilton Charlotte City Center as our 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 kitchen staff, and ensure high food quality for hotel restaurants, room service, and banquets. Responsibilities: Kitchen Management: Oversee daily food prep, line operations, and service flow. Staff Supervision: Train, mentor, and schedule kitchen workers. Quality Control: Check food taste, portion sizes, and plate presentation. Inventory Control: Track stock, order supplies, and reduce food waste. Safety & Hygiene: Enforce health and safety rules in the workspace. Executive Support: Take charge of the kitchen when the executive chef is away. Qualifications: Experience: 3 to 5 years of cooking experience, with prior kitchen management or lead roles. Education: High school diploma; a degree in culinary arts is a plus. Skills: Strong leadership, clear communication, and the ability to stay calm under pressure. Schedule: Flexibility to work nights, weekends, and holidays.

• Kitchen Management: Oversee daily food prep, line operations, and service flow. • Staff Supervision: Train, mentor, and schedule kitchen workers. • Quality Control: Check food taste, portion sizes, and plate presentation. • Inventory Control: Track stock, order supplies, and reduce food waste. • Safety & Hygiene: Enforce health and safety rules in the workspace. • Executive Support: Take charge of the kitchen when the executive chef is away.