Sous Chef
Sous Chef
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$ 45000 - 65000
1 Vacancy
Job Description
Additional Information: This hotel is owned and operated by an independent franchisee HRI Properties. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.
The Sous Chef under the guidance of the Director of F&B is responsible for assisting in food planning preparation and production that is used for the restaurant banquet functions and other related outlets. Assists the F&B Director in menu development food specifications recipes and supervising cooks production developing and monitoring food and labor budgets for the department and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.
JOB DUTIES
Assists F&B Director in planning menus for all food outlets in the Hotel
Trains supervises and evaluates the work of the cooks.
Coordinates the work of F&B Director Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
Approves the requisition of products and other necessary food supplies
Ensures that high standards of sanitation cleanliness and safety are maintained throughout all kitchen areas at all times
Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety sanitation and accident prevention principles
Assists F&B Director standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Attends Food & Beverage staff and management meetings as needed
Consults with catering department about food production aspects of any special events that are planned.
Cooks or directly supervises the cooking of items that require skillful preparation
Evaluates food products to assure that quality standards are attained
Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
Assists F&B Director in evaluating job performance of kitchen staff; corrects rewards and disciplines staff in a fair and legal manner
Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
Provides training and professional development opportunities for all kitchen staff
Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
Motivates and develops staff including cross training and promotion of personnel
Visits dining area to greet members
Maintains professional standards and codes of conduct as set forth Associate Handbook.
MINIMUM REQUIREMENTS
Minimum of five years experience in culinary field or any similar combination of education and experience.
Knowledge of safety programs and regulations.
Read write and speak English fluently. Spanish skills a plus. Ability to communicate effectively and professionally with other business departments guests and vendors. Ability to diplomatically deal with difficult situations and people while exhibiting a consistent level of professionalism.
Ability to perform advances kitchen math such as determining menu costing.
Basic computer skills including spreadsheets word processing and email.
Must have an unexpired Food Handlers Safety Certificate.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written oral report or schedule
Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
Able to work with little or no supervision. Operate kitchen equipment.
Able to lead train motivate and evaluate kitchen team for optimum performance.
Able to develop cost and implement menus that are creative innovative and healthy while exceeding the expectations of quality and value for members and guests.
Access to full time employee benefits! These benefits include medical dental vision life insurance supplementary insurance vacation time sick time 401k contribution/company matching and discounted rates at Marriott properties.
The salary range for this position is $45000 to $65000 annually.
This company is an equal opportunity employer.
frnch1
Employment Type
Full-Time
