Sous Chef
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Job Location:
Indianapolis, IN - USA
Monthly Salary:
Not Disclosed
Posted on:
30+ days ago
Vacancies:
1 Vacancy
Job Summary
Additional Information: This hotel is owned and operated by an independent franchisee Avion Hospitality. 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 Banquets Sous Chef is responsible for assisting in the preparation of all food items based on standardized recipes for Banquets Outlets and Employee Cafeteria (as applicable) while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for assisting the Sous Chef and Food & Beverage Director in ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
At least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.
Must be computer proficient in company-approved spreadsheets and word processing.
Supervisory experience required.
Must have a valid drivers license for the applicable state.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful high-pressure situations.
Must be effective in handling problems in the workplace including anticipating preventing
identifying and solving problems as necessary.
Must have the ability to assimilate complex information data etc. from disparate sources and
consider adjust or modify to meet the constraints of the particular need.
Must be effective at listening to understanding clarifying and resolving the concerns and issues
raised by coworkers and guests.
Must be able to work with and understand financial information and data and basic arithmetic
functions.
This company is an equal opportunity employer.
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Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
About Company
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savou ... View more
