24 days ago


Arlington, TX


Responsibilities include: 

  • Support senior leadership by developing and assuming basic management responsibilities
  • Supervise the preparation, cooking, and presentation of various food items
  • Develop and implement creative menu items that adhere to DoubleTree brand standards
  • Plan and organize purchasing, production, and scheduling
  • Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
  • May manage other key F&B leadership roles, to include restaurant, bar, and/or banquets
  • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
  • Monitor food production, ordering, cost, and quality and consistency on a daily basis
  • Ensure proper safety and sanitation of all kitchen facilities and equipment



  • In-depth knowledge of culinary practices and techniques, as well as kitchen and F&B operations
  • Minimum 1 year Sous Chef, or kitchen supervisory experience required
  • Experience with training, financial management/cost control, and customer service
  • Open availability is required to include days, nights, weekends, and/or holidays