Hotel Sous Chef - Doubletree Hotel by Hilton - Aurora, CO

O'Reilly Hospitality Management LLC•Aurora, CO

2d•$72,000 - $85,000•Onsite

About The Position

This position is for a Sous Chef at the Doubletree Hotel by Hilton in Aurora, CO, proudly managed by O’Reilly Hospitality Management, LLC (OHM). OHM is a forward-thinking company that offers opportunities to engage passions through sustainability, health & wellness, community involvement, and philanthropic outreach. They are committed to empowering Team Members at all levels and seek supportive, collaborative, and detailed-oriented individuals. The Sous Chef will assist the Executive Chef in directing daily culinary operations across all outlets, including restaurants, banquets, catering, room service, and bars. This role involves supervising, training, and mentoring culinary team members, providing hands-on leadership in food preparation and service, and ensuring quality and consistency. The Sous Chef will also be involved in menu planning, recipe development, inventory management, cost control, and maintaining health and safety standards. Collaboration with hotel leadership and other departments is key to executing events successfully. The role requires a commitment to exceptional guest experiences and a positive, team-oriented work environment.

Requirements

Strong culinary knowledge, food preparation techniques, and menu development.
Knowledge of food safety regulations, HACCP, and sanitation standards.
Strong financial acumen with the ability to manage budgets, food costs, labor costs, and operational expenses.
Excellent leadership, communication, coaching, and conflict resolution skills.
Strong organizational and time management abilities with the ability to prioritize multiple responsibilities.
Ability to work effectively under pressure in a fast-paced environment.
Proficient in Microsoft Office and hospitality/POS/inventory management systems.
Commitment to delivering exceptional guest experiences while maintaining operational excellence.
A high school diploma or equivalent is required.
Two years kitchen supervisory experience with three years kitchen operations experience including at least one year in a lead cook position and one year in a steward position OR an equivalent level of education and experience.

Nice To Haves

A culinary arts degree or certification from a culinary institution is preferred.
Two years’ experience as a Sous Chef is preferred.

Responsibilities

Assists the Executive Chef in directing the daily operations of all culinary outlets, including restaurants, banquets, catering, room service, bars (where applicable), and other food service operations.
Supervises, trains, mentors, coaches, develops, schedules, and evaluates culinary team members while supporting recruitment, onboarding, recognition, engagement, and progressive discipline in accordance with company policies.
Provides hands-on leadership by actively participating in food preparation, production, plating, and service to ensure quality, consistency, and timely execution.
Oversees food preparation to ensure recipes, portion sizes, presentation standards, and cooking techniques are consistently followed.
Monitors food quality, freshness, appearance, and proper cooking temperatures to ensure all products meet company, brand, and guest expectations.
Assumes responsibility for all kitchen operations in the absence of the Executive Chef, ensuring seamless daily operations.
Assists with menu planning, recipe development, seasonal offerings, and banquet menu execution while maintaining standardized recipes and portion controls.
Supports purchasing, receiving, inventory management, product rotation, and proper storage procedures to minimize waste and maintain product quality.
Assists in managing food, labor, and operating costs by monitoring scheduling, inventory levels, production, portion control, and waste reduction.
Maintains compliance with all federal, state, and local health department regulations, food safety requirements, sanitation standards, and HACCP guidelines.
Ensures all kitchen facilities, equipment, and work areas remain clean, organized, properly maintained, and safe at all times.
Collaborates with hotel leadership, Sales, Food & Beverage, and Events teams to successfully execute meetings, weddings, banquets, catering functions, and special events.
Assists in forecasting production needs and staffing levels based on occupancy, business demand, and event schedules.
Responds promptly and professionally to guest concerns, resolving issues to achieve the highest level of guest satisfaction.
Promotes a positive, respectful, and team-oriented work environment that supports engagement, accountability, safety, and continuous improvement.
Maintains compliance with company policies, brand standards, food safety regulations, and all applicable local, state, and federal requirements.
Supports company initiatives, including O'Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety programs.
Performs other duties as assigned to support the successful operation of the property.