Who this job will appeal to

The Sous Chef manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations.

What you will be doing

• Manage kitchen services in compliance with policies, procedures, standards and regulations. Manage staff schedules to ensure adequate coverage while managing the department budget. Train and motivate associates to have positive and effective guest relations skills.
• Clearly communicate to associates the standards of performance and their role in contributing to individual and team success. Administer and ensure all required training occurs including orientation, safety, fire, alcohol awareness, food handling and blood-borne pathogen.
• Manage food menus, preparation, presentation and cost. Review and monitor internal control procedures. Report, investigate and resolve violations to policies, procedures and regulations. Review vendors, products and bills to ensure procurement of top quality products at minimum prices.
• Manage and promote an accident prevention program to minimize liabilities and related expenses. Manage staff compliance with appropriate sanitary, safety, security and emergency policies, procedures, standards and regulations.
• Ensure associates are properly trained in food storage, preparation and handling procedures and kitchen safety, sanitation and equipment usage. Ensure adequate controls are installed and maintained for the protection of the hotel’s financial assets against loss or misappropriation. Manage food inventories and spoilage.

Skills and Abilities:

Possess knowledge of culinary arts, food & beverage service, hospitality, business and basic accounting principles and practices. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems. Ability to appropriately interview, hire, schedule, motivate, train, monitor and address staff performance.

Working Conditions & Physical Effort:

Work is normally performed in an interior hotel environment. While performing job duties, the associate speaks, listens, completes documents, processes requests and operates office equipment such as a telephone, calculator, computer, copier and fax. Physical requirements include extended periods of standing and/or walking, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 pounds. The work involves some exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. The job requires close vision with or without corrective lenses. This position is required to operate a motor vehicle.

Benefits

We offer a highly competitive benefits package:

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances (Employee, Spouse and Child coverage)
• Identity Theft Protection
• Matching 401K
• Flexible Spending Accounts
• Vacation, Sick time and Holidays
• AMAZING HOTEL DISCOUNTS to Marriott brand hotels and any hotel in the TPG portfolio!

EEO/VET/DISABLED

Source: Hospitality Online