Hotel Sous Chef

Exeter - UK

Monthly Salary: Not Disclosed

Posted on: Yesterday

Vacancies: 1 Vacancy

Job Summary

Description

We are looking for someone who has rosette level experience either as a Sous Chef already or an experienced Junior Sous Chef to make the next step. Within this role you will working alongside Matthew Mason.

We operate a fine dining restaurant The View a Café/Bistro open 9am-10pm. We also cater for elite sports teams and meetings and events. So this a varied role where no 2 days are the same.

Experience within large hotels is desirable with a strong knowledge of procurement systems health and safety requirements and creating rotas.

This role is based on a 40 hour week but extra hours are sometimes needed based on the needs of the business

What we are Offering;

Salary from 36000 per Annum Bonus (based on KPIs)

1000 Joining bonus after 6 months Completion in the role

On site Free car Parking

Meals on Shift

Access to our GYM

Global Marriott discounts stay in style wherever you go!

Benefit Hub - Access to Discounts & Vouchers

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.

Assists Executive Chef with all kitchen operations and preparation.

Develops designs or creates new applications ideas relationships systems or products including artistic contributions.

Assists in determining how food should be presented and creates decorative food displays.

Maintains purchasing receiving and food storage standards.

Ensures compliance with food handling and sanitation standards.

Performs all duties of kitchen managers and employees as necessary.

Recognizes superior quality products presentations and flavor.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Operates and maintains all department equipment and reports malfunctions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust respect and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Maintains the productivity level of employees.

Ensures employees understand expectations and parameters.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Ensures property policies are administered fairly and consistently.

Communicates performance expectations in accordance with job descriptions for each position.

Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Sets a positive example for guest relations.

Empowers employees to provide excellent customer service.

Interacts with guests to obtain feedback on product quality and service levels.

Handles guest problems and complaints.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals budget goals team goals etc.

Develops specific goals and plans to prioritize organize and accomplish your work.

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Participates in the employee performance appraisal process providing feedback as needed.

Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends and participates in all pertinent meetings.

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

Required Experience:

DescriptionWe are looking for someone who has rosette level experience either as a Sous Chef already or an experienced Junior Sous Chef to make the next step. Within this role you will working alongside Matthew Mason.We operate a fine dining restaurant The View a Café/Bistro open 9am-10pm. We also c...