What are the responsibilities and job description for the Sous Chef position at Hotel Saint Luis a Marriott Autograph Collection?
Job Summary
We are seeking a dynamic and experienced Sous Chef to join our vibrant culinary team. As a key leader in our kitchen, you will assist the Executive Chef in overseeing daily food operations, ensuring exceptional quality, safety, and presentation across all dining services. Your energetic leadership will inspire the team to deliver memorable dining experiences in a fast-paced, fine dining environment. This role offers an exciting opportunity to showcase your culinary expertise, manage kitchen operations, and contribute to a thriving hospitality setting.
Duties
- Assist in supervising all kitchen activities, including food preparation, cooking, and plating to uphold high standards of quality and presentation.
- Lead and manage kitchen staff during shifts, fostering teamwork and maintaining a positive work environment.
- Oversee inventory control and food management procedures to minimize waste and optimize stock levels.
- Ensure strict adherence to food safety sanitizing procedures and health regulations across all kitchen operations.
- Coordinate catering events and banquet services, ensuring timely and flawless execution of large-scale food production.
- Support menu planning efforts by collaborating with the culinary team to develop innovative dishes that meet guest expectations.
- Manage shift schedules, monitor food service management processes, and ensure smooth operational flow during busy hours.
Experience
- Proven experience in fine dining environments with a strong background in food production and culinary arts.
- Demonstrated supervisory experience managing kitchen teams in high-volume settings such as restaurants or catering operations.
- Extensive banquet experience with knowledge of catering logistics and large-scale event coordination.
- Familiarity with dietary department procedures, food safety sanitizing protocols, and inventory management systems.
- Hands-on experience with food handling, cooking techniques, and menu planning within the hospitality industry.
- Previous restaurant management or food service management experience is highly desirable.
- Strong leadership skills with the ability to motivate teams, manage shifts effectively, and uphold high standards of service excellence.
Join us to lead a passionate culinary team dedicated to delivering outstanding guest experiences through innovative cuisine and exceptional service!
Pay: $55,000.00 - $62,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $55,000 - $62,000