Sous Chef - H

WAGE: $33.00 - $35.40 (Overtime Eligible) - Based on Experience

The Sous Chef reports directly to the Executive Chef, and will be responsible for assisting the Executive Chef to execute the culinary operations at the highest levels of quality and safety, while ensuring proper business considerations.

WORK HOURS:

Associate will be required to work day/and or evening shifts, both weekdays and weekends, and Holidays

BENEFITS:

• Medical (Anthem)
• Dental (Aetna)
• Vision (VSP) and Life (The Hartford)
• Voluntary Benefits including Accidental, Critical Illness, Hospital Indemnity, Supplemental Life (The Hartford)
• Accidental Death & Dismemberment Insurance
• Voluntary Short & Long Term Disability
• 401K Retirement Benefits with 4% match and immediate 100% vesting (Transamerica)
• Vacation, Holiday, and Sick Pay (Seattle PSST)
• Wellness Works Program
• Education Assistance Program
• $10 meal credit / Per Day worked (5 Hours)
• Commuter – 40% subsidized
• Room Discounts with any Marriott Brand Hotel (31 different brand globally)
• Additional Room Discounts for select hotels within portfolio
• Uniform and two pairs of slip resistant shoes a year

JOB REQUIREMENTS:

1. Must have 3-5 years cooking experience
2. Must have at least 3-5 years’ supervisory experience in a fast-paced kitchen
3. Culinary Degree preferred
4. Must be able to work nights, weekends and holidays
5. Food Permit Required
6. Servsafe Certification Required within 60 days

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

Kitchen Operations

1. Know all menu items and enforce the proper preparation and presentation on all items daily.
2. Know procedures of all Food Outlets and menus for all meal periods, breakfast, lunch, dinner, Rooftop bar and banquet operations.
3. Place the proper orders for supplies as directed by the Executive Chef. Maintain the proper pars of all items by utilizing Birchstreet or approved ordering procedures.
4. Food Safety:
   1. Maintain all food safety procedures as required by King County and by Marriott
   2. Keep proper usage, cooling and reheating records.
5. 1. Take ownership of the cleanliness of all F&B Outlets and operation from the Office to the Rooftop and the condition of the walk-ins/ freezers/ Storage Units.

1. 1. Must take the Servsafe course and pass the test to be certified.
   2. Assist the Executive Chef in the control of food and labor costs. Control the amount of prep done.  Send cooks home when they are not needed.

Staff Management

1. Hold a pre-shift meeting with staff prior to reporting to stations in the absence of the Executive Chef.
2. Be prepared for each daily activity and review any variations with management and staff. Ensure correct staffing during peak periods and high occupancy.
3. Plan, assign and direct work of associates.
4. Monitor the performance of associates on an on-going basis and provide feedback. Write performance reviews for staff members supervised with input from the Executive Chef.  Reward, discipline and document associate performance and provide timely counseling.  Address associate complaints and resolve problems. 
5. Properly handle all administrative work with regard to interviewing, hiring, performance appraisals and terminations of staff.
6. Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates.
7. Ensure staff is properly groomed and uniformed at all times.
8. Ensure work area cleanliness is maintained at all times.
9. Prepare and post weekly schedules in accordance to guest needs and staff availability in the absence of the Executive Chef.
10. Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
11. Conduct frequent hospitality audits to ensure the staff are conducting themselves in the manner appropriate for the department. Ensure Service Excellence Standards are in place.
12. Be a Team Player and encourage the teamwork attitude among staff. Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws. 
13. Prepare payroll on a daily basis.
14. Promote open channels of communication between all hotel departments.

Training

1. Assist the Executive Chef in the training all new employees, and on-going training of existing employees, including cross training for all positions. Use employee training documentation to record all areas of training completed and turn them into Human Resources to be included in the employee file.
2. Ensure all associates are safety conscious and trained in safe work practices.
3. Have a thorough knowledge of and comply with hotel fire regulations and policy, accident reports, safety programs, and what the direct duties are in relation to each; ensure that all associates are properly trained in these procedures.

ADMINISTRATIVE

1. Assist Executive Chef in holding department meetings and attend inter-departmental meetings in the absence of the Executive Chef
2. Be familiar with the operating procedures of all other areas of the hotel, cooperating fully and in a friendly manner with those areas to assure customer satisfaction.
3. Route associate commendations received from guests to the person responsible for assembling the daily packet newsletter.
4. Notify management of any pertinent information related to shift activities.
5. Follow supervisor’s instructions and completes other duties as directed or assigned.

Astra Seattle is an Equal Opportunity Employer.  All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to deanne.shawley@astrahotelseattle.com or call (206) 693-6040 to let us know the nature of your request.

Salary : $10 - $35