Executive Sous Chef - Corinne

Description

• The immediate direct support Chef in charge of Culinary functions within an outlet when the Restaurant Executive Chef isn’t on property.

Responsibilities:

The Chef is directly responsible for all aspects of daily food preparation, supporting the Chef and the set directions in all areas of F&B. They direct kitchen staff and all food related concerns or topics on behalf of the Restaurant Executive Chef. The following is a sample list: •Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit. •Interview, hire, as directed & train and manage all culinary staff on a daily basis •Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance •Help Organize, Oversee and Manage all Food prep operations in Daily Operations •Help Create all menus, recipes, use records, •Help organize and execute menu implementation list and timelines •Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW •Support the Chef, Sales Dept., E.M., and outlet FOH in the Food and Beverage marketing and sales programs •Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned •Check freshness of foods and ingredients, ensure all recipes and portion use records are followed •Monitor all Food related expenses and ensure budgeted levels are achieved •Monitor all guest corporate feedback scores and conspire for positive influence on rankings •Foster a climate of cooperation and respect between coworkers •Mentor all associates for career development and advancement

Other information:

COMPETENCIES •Analytical Skills •Leading Edge •Creativity •Adaptability •Customer focus •Coaching •Energy •Selecting A Players •Team Building

SKILLS

• •Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc

• •All Cooking and preparation equipment knowledge

• •All stewarding cleaning and maintenance equipment

• •Basic Human Resources Skills and Knowledges

• •Basic Sales Skills, and Technique Knowledges

• EDUCATION/EXPERIENCE

• •Associates of Culinary Arts or Business Administrative

• WORKING CONDITIONS

• •35% Cerebral and 65% Physical

• Full Time - Compensation starts at $65,779 to $76,899. Accepting applications for up to 7 days from the date the job was posted.

• Additional Information: This hotel is owned and operated by an independent franchisee. The franchisee is a separate company and a separate employer from Marriott International, Inc. and its subsidiary companies (collectively, “Marriott”). The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, termination, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you apply for this position, Marriott will have no involvement in the selection process. Your application information will not be provided to or accessible by Marriott. If you accept a position at this hotel, you will be employed by a franchisee, not Marriott.

Job Details

Job title

Executive Sous Chef - Corinne

Position Type

Job ID

75-INFOR-24025

Bonus Eligible

Stock Package

Tip Eligible

Career area

Food and Beverage & Culinary

Location(s)

Le Meridien Denver Downtown

Beware of recruiting scams. Marriott maintains a ‘no fees’ recruitment policy. We do not ask for money or charge fees to an applicant as part of the application process.