Join our outstanding team at the Doubletree Hotel in Sacramento. Our team members celebrate a rich diversity and a CARE culture that makes this hotel a fun place to work. The Doubletree Hotel Sacramento is conveniently situated just off Capital City Freeway, six blocks from the California Expo Center. Doubletree Sacramento by Hilton, is committed to providing the best of everything: customer service and innovative people with creative ideas. We are currently seeking a full time Sous Chef. The Sous Chef is responsible to plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Assists the in the daily production of all banquet food. Direct, train, and monitor performance of Line Cooks and Dishwashers. Fill in for the Executive Chef when needed and assist in resolving any problems that may arise on the job. The Sous Chef will need to quickly and authoritatively delegate job tasks to the staff as well as draw upon his/her considerable experience as a Culinary Chef in order to effectively coach and mentor team. Responsibilities: Maintain complete knowledge of and comply with all company policies, service procedures, and standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests needs and respond promptly. Acknowledge all guests and maintain positive guest relations at all times. Resolve guest complaints to ensure guest satisfaction. Be familiar with all hotel services/features. Monitor and maintain the cleanliness, sanitation, and organization of assigned work areas. Maintain and strictly abide by state sanitation health regulations. Establish specials of the day using seasonal and local ingredients to the best of your ability. Prepare and assign production and prep work for Line Cooks to complete. Ensure that assigned staff has reported to work. Document all lateness and absences. Partner with the Executive Chef and Human Resources to effectively discipline underperforming staff members. Coordinate breaks for assigned staff. Communicate additions or changes to the assignments as they arise throughout the shift. Document pertinent information in logbook. Assist with inventories as scheduled. Perform duties in other areas of kitchen as assigned. Work at off premise functions. Research new menu items. Attend designated meetings. SUPERVISORY RESPONSIBILITIES: All line cooks, dishwasher and any management in the kitchen when the Executive Chef is not present.