Sous Chef

Seeking a dynamic, creative, hands on Sous Chef for our Culinary Department. This position mainly supports the Restaurant but may work in Banquets when needed. The position is salaried and reports to the Executive Chef. Flexibility in hours is needed as we adjust our staffing to business levels. This person predominately covers lunch and dinner meal periods. As with most culinary careers, weekends and holidays are required.

Seeking a culinary degree plus 5 years of experience. Will consider additional experience in lieu of education.

Summary of Position

To provide the highest quality food within the established budget by supervising, coordinating and directing the operation of the hotel’s kitchen in accordance with Marriott standards and as directed by the Executive Chef with the emphasis on Restaurant.

Duties & Responsibilities

Represents the restaurant food production on a daily basis. Focus on restaurant but in no way limited to. Fills in as needed, where needed.

Function as lead when supervisor absent or not available.

Assists with staff schedules on weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost, with supervisor approval.

Assist with staff hiring, coaching, training, performance, etc.

Ensure that SOPs are followed.

Clean as you go. Achieve 97% on health inspection.

Proper uniform worn and holds others to all hotel uniform standards.

Utilize radio communication when necessary.

Month end inventories taken.

Safety training on food handling equipment; accident reports written.

Payroll procedures and time cards followed to include management only authorization of overtime.

Procurement and production of product. Follow requisition of food items policy.

Plating guides, pictures and recipe cards developed, followed and used in conjunction with use records.

Update use records as needed.

Follow-up on production charts to ensure no over producing and waste.

Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items.

Supervises and directs training in food production areas. Ensures food quality of all product going out of the kitchen.

Checks to see appropriate records are complete.

Supervises and ensures that compliance of recipes is maintained and that quarterly audits are completed.

Hold food production meeting daily.

Concierge food am/pm

Temperature regs daily am/pm

Essential Functions

Ability to verbally communicate effectively with guests and co-workers.

Ability to stand for long periods of time (8-12 hour shifts)

Ability to visually check work, work area, and hotel space.

Ability to easily move about kitchens and work all stations and transition between 2 floors and 100,000sf of meeting space.

Ability to personally prepare foods, retrieve food stock from freezer and pantry, chop, cut, prepare, and deliver.

Minimum lifting of 30 pounds.

Ability to lift, tote, bend, stoop, push, and pull repetitively.

A hands-on working position – must be able to physically demonstrate all aspects of the job to others.

Other Requirements

Knowledge of English and local language

Ability to deal with the public in a professional and courteous manner

Ability to communicate with all managers, supervisors and fellow associates

Ability to handle conflict situations in a professional manner

Ability to utilize property technology (email, event orders, internet and other systems) as needed

Be well groomed and conform to the hotel’s dress code

Safety Awareness

Maintain safety by adhering to safety policies, being responsible to report all accidents immediately. Support all safety programs. Proceed with caution when walking on slippery floors. Ensure proper safety instructions are given before operating any equipment. Ensures the kitchen meets all safety standards.