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.

• 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.

• 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.

Off US-50 at 210 Holiday Court, Annapolis, Maryland 21401, we offer a free shuttle within five miles, including to Westfield Annapolis Mall, restaurants around Annapolis Town Centre, and the US Naval Academy. Enjoy free parking, our Olympic-sized pool, and dining at our on-site restaurant, Ports of Call. We’ll welcome you with a fresh DoubleTree Chocolate Chip Cookie.