Executive Sous Chef

Additional Information: This hotel is owned and operated by an independent franchisee HEI Hotels & Resorts. 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 Renaissance Times Square is searching for a talented and driven Executive Sous Chef to join the opening team of our exclusive Bowtie Bar and Market. Located at the epicenter of New York City this reimagined food and beverage experience is one of the most anticipated launches in Times Squareso new the name hasnt even been announced.

As Executive Sous Chef youll play a vital role in supporting the Director of Food and Beverage in the pre-opening and daily operations of all culinary outlets. Youll help lead kitchen operations with precision and creativity ensuring a consistently high-quality dining experience across breakfast lunch dinner and grab n go service. This is an exciting opportunity for a passionate culinary professional who thrives in fast-paced environments and is eager to help shape a new chapter in New York hospitality. The compensation for this position ranges from $85000-$95000 annually based on experience.

Manage the daily production preparation and presentation of all food for the hotels restaurant(s) and room service to ensure a quality consistent product is produced which conforms to all HEI Franchise standards.

Manage Human Resources in the production and preparation areas of the kitchen in order to attract retain and motivate the associates while providing a safe work environment; interview hire schedule train develop empower coach and counsel recommend and conduct performance and salary reviews provide open communication vehicles recommend discipline and termination as appropriate.

Schedule and manage the maintenance/sanitation of the kitchen equipment and related areas to ensure a healthy safe work environment which meets/exceeds federal state corporate and franchise standards and regulations.

Monitor analyze and control all labor and food costs; prepare the appropriate reports charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.

Promote the Accident Prevention Program to minimize liabilities and related expenses.

Manage shipping and receiving for all food products.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job-related duties as assigned.

Qualifications and Skills

Two+ years of post high school education culinary education is desirable.

Five+ years of employment in a related position.

Hotel experience preferred.

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Knowledge of hotel operations including marketing plans security and safety programs personnel and labor relations preparation of business plans repairs maintenance budget forecasting quality assurance programs hospitality law and long-range planning.

Leadership skills to motivate and develop staff and to ensure accomplishment of goals.

Ability to work effectively under time constraints and deadlines.

Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences such as effectively communicating with supervisors coworkers public etc.

The salary range for this position is $85000 $95000 based on experience.

The salary range for this position is $85000 to $95000 annually.

This company is an equal opportunity employer.

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