Sous Chef - Overview Restaurant - Franchised

Job Number 24126914Job Category Food and Beverage & CulinaryLocation Laguna Cliffs Marriott Resort & Spa, 25135 Park Lantern, Dana Point, California, United StatesSchedule Full-TimeLocated Remotely? NRelocation? NPosition Type ManagementAdditional Information: This hotel is owned and operated by an independent franchisee, Aimbridge Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.The Sous Chef (OEM) for Overvue Restaurant works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.QUALIFICATIONS:

Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.

Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.

Possesses comprehensive knowledge of subject matter.

Provides leadership coaching and/or mentoring to a subordinate group.

Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing.

Ability to work a flexible schedule

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful high pressure situations.

Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.

Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.

Must be able to work with and understand financial information and data and basic arithmetic functions.

Must maintain composure and objectivity while under pressure.

RESPONSIBILITIES:

Produces innovative and diversified menus that reflect the restaurant's overall vision.

Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.

Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.

Designs aesthetic plating presentations.

Ensures that hygiene and food safety requirements are met.

Maintains kitchen inventory and assigned budget.

Approach all encounters with guests and employees in a friendly service oriented manner.

Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).

Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.

Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.

Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid

Maintain a friendly and warm demeanor at all times.

Ensure that all kitchen personnel fulfill their job functions appropriately.

Create menus and food presentation.

Address and resolve all customer problems in an efficient and effective manner.

Perform spot checks for menu accuracy and taste.

Minimize spoilage waste and over production.

Regularly review house counts forecasts and VIP lists.

Monitor all Banquet and Catering activity.

Maintain all kitchen inventories.

Prepare annual reviews of employees

Assist in the achievement of departmental objectives and goals

Expedite peak meal periods by maintaining a 'hands on' approach.

Works within monthly set food cost budget adjust food requisitions and controls waste

Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.

Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.

Review food sales for accuracy daily.

Perform any other duties as requested by the General Manager.

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:Now offering Daily Pay! Ask your Recruiter for more detailsMedical, Dental, and Vision CoverageShort-Term and Long-Term Disability IncomeTerm Life and AD&D InsurancePaid Time OffEmployee Assistance Program401k Retirement PlanThe salary for this position is $70,000.This company is an equal opportunity employer.frnch1