Sous Chef
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Job Location:
Greenville, NC - USA
Monthly Salary:
$ 60000 - 65000
Posted on:
18 hours ago
Vacancies:
1 Vacancy
Job Summary
Additional Information: This hotel is owned and operated by an independent franchisee Kessler Enterprise Inc. IV. 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 is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality consistency eye appeal taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications portion control recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports including (but not limited to) Wage Progress payroll revenue employee Schedules quarterly actions plans.
Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery and cold food from the pantry.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Understand implement and monitor corporate promotions in outlets including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Director of F&B to create and implement menus.
Assess food portion size visual appeal taste and temperature of items served.
Check all stations at the end of every shift for proper food storage and sanitation.
Check food purchases for proper ordering quality and price structure.
Oversee daily activities such as preparation for all food items sanitation of the outlets receiving daily inventories log-on report and food cost report.
Prepare daily food production sheets.
Cut meat poultry seafood according to daily business
At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
Must have knowledge of F&B preparation techniques health department rules and regulations liquor laws and regulations.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.
Maintain a warm and friendly demeanor at all times.
Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive friendly courteous and service oriented manner.
Must be effective at listening to understanding and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Participate in M.O.D. coverage as required.
Maintain regular attendance in compliance with Highgate Hotel Standards as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming which include wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity identify problem areas and assist in implementing solutions.
Must be effective in handling problems including anticipating preventing identifying and solving problems as necessary.
Must be able to understand and evaluate complex information data etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.
Salaried Medical Dental Vision 401k. $60000 - $65000
This company is an equal opportunity employer.
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Required Experience:
IC
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
