General Purpose / Specific Responsibilities

As part of the hotel’s management team, the Sous Chef at The St. Anthony Hotel is a leader, teacher, and a direct line to the Executive Chef for the line cooks and stewarding team. Not only is the Sous Chef directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. This position will also be heavily focused on the hotel’s banquet operations, which make up the majority of the hotel’s food and beverage revenue. The Sous Chef position has direct responsibility for both banquets and all of the hotel’s food and beverage outlets, (EXCLUDING Rebelle restaurant and Haunt Lounge.)

Specific Responsibilities: 

• Meets and exceeds each guest's highest expectations for delivery, presentation and taste.
• Works to motivate staff in their best efforts and keeps staff morale high.
• Ensures a sense of urgency and ownership amongst all staff for all service periods.
• Able to be multifaceted with eyes on all kitchen activity.
• Knows strengths and weaknesses of staff under supervision, knows what and when to delegate and to whom having set clear expectations for the finished product.
• Available to assist line staff with recipe techniques and station prep, and to answer any questions they may have.
• Abreast of all menu changes, regardless of service period.
• Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events.
• Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinate with Executive Chef on supervision of stewarding department.
• Maintains clean and organized walk-ins & dry storage area.
• Orders daily and weekly product in conjunction with Head Chef.
• Stays aware of food and labor costs and makes efforts to control these in their particular service periods. 
• Collaborates with Executive Chef and/or F&B Director on menu development and engineering.

Qualifications / Experience / Benefits

 Qualifications:

• Minimum of two years' experience in a luxury hotel environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation and food handling processes.
• Able to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Excellent communication skills; must be able to speak, read, and understand English.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things St. Anthony.
• Must pass a background check.

Experience:

• Previous hotel experience is required, luxury background strongly preferred
• Experience with catering and banquet operations required
• Three or more years sous chef experience.
• Previous job in a kitchen line position. 

Benefits:

• Paid Time Off
• 6 Paid Holidays
• Discounted Hotel rooms at over 6,000 Marriott properties
• Cash Bonus for Hiring Referrals
• $6 employee meals
• Health, Dental, Vision, and Life Insurance Policies
• 401K Program
• Discounted Bus Pass
• Discounted Downtown Parking
• Leadership Development Program
• Supervisor Training
• Recognition Programs