Sous Chef

Hulsing Enterprises•Lawrence, KS

1d•Onsite

About The Position

The DoubleTree by Hilton Lawrence is seeking a skilled and experienced Sous Chef to join their convention hotel culinary team. This is a hands-on leadership role in a busy, multi-outlet kitchen environment that spans banquet production, à la carte dining, and large-scale event service. The Sous Chef will work closely with the Executive Chef, leading daily culinary production across all service formats from guest dining to convention banquets, and will assume full operational responsibility in the Executive Chef’s absence. This position offers an opportunity for a seasoned culinary professional to grow their leadership skills in a well-supported, team-oriented kitchen.

Requirements

Minimum 3 years of progressive culinary experience, including 1–2 years as a Sous Chef, Kitchen Supervisor, or equivalent leadership role
Demonstrated experience across multiple service formats: à la carte, high-volume banquet production, member dining, and catering
Proven track record managing kitchen staff schedules, food cost, and inventory
Comprehensive command of classical and contemporary cooking techniques across all stations
Strong grasp of food cost control, recipe costing, and inventory management
Proficiency in reading, executing, and coordinating BEOs and production sheets
Working knowledge of HACCP food safety principles and sanitation standards
Basic computer proficiency for scheduling, ordering, and operational reporting

Responsibilities

Oversee and actively participate in all daily food preparation across assigned kitchen stations
Lead service for à la carte dining, guest dining, banquets, and catering events — expediting orders and maintaining pace and quality
Assume full operational command in the Executive Chef's absence, making real-time decisions consistent with established standards
Conduct daily pre-service line checks: stations properly set, stocked, and organized; temperature logs and prep sheets complete
Coach line staff in real time to correct technique, portioning, or presentation before it reaches the guest
Review Banquet Event Orders (BEOs) for all upcoming events; coordinate production timelines, staffing, and mise en place
Lead kitchen production for convention banquets and catering events — setup, cooking, plating, and breakdown at required volume
Assist in developing and costing banquet menus, catering packages, and private dining offerings
Collaborate with Event Sales and Catering teams to ensure seamless execution of every guest event
Directly supervise line cooks, prep cooks, and kitchen support staff; deliver real-time coaching and constructive feedback
Lead onboarding and training of new kitchen hires, ensuring readiness to station standards before independent service
Facilitate ongoing training in knife skills, station technique, allergen awareness, food safety, and new menu rollouts
Assist with scheduling, time record review, and payroll accuracy in alignment with labor budget guidelines
Foster a high-performance, respectful kitchen culture modeled on culinary excellence and accountability
Collaborate with the Executive Chef to research, develop, test, and cost new menu items across all dining formats
Monitor and manage food cost performance; provide justification for variances and identify waste-reduction opportunities
Maintain disciplined FIFO inventory rotation; assist with ordering aligned to par levels and budgeted food cost targets
Maintain full compliance with local and state health codes, HACCP principles, and brand standards at all times
Enforce allergen separation protocols; ensure all team members can accurately communicate allergen information for every dish
Supervise and enforce cleaning checklists; conduct regular kitchen walk-throughs and address deficiencies immediately
Report all workplace injuries, accidents, and unsafe conditions to the Executive Chef and General Manager promptly