Sous Chef - Orions Roof, Marriott Virginia Beach Oceanfront

Overview

A Sous Chef will be responsible for the consistent, profitable and quality production and daily operations of the kitchen. The Sous Chef will also oversee and maintain the cleanliness and sanitation of the operation.

Responsibilities

• Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.
• Supervises daily shift operations and oversees production and preparation of culinary items.
• Opens and closes kitchen shifts and ensures completion of assigned duties.
• Maintains food handling and sanitation standards.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Assists with developing menus and promotions.
• Operates all department equipment as necessary and reports malfunctions.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Understands and implements Safety Standards.
• Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
• Ensures all associates have proper supplies, equipment and uniforms.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.
• Participates as needed in the investigation of associate accidents.
• Understands and complies with loss prevention policies and procedures.
• Oversee all aspects of the stewarding team including but not limited to:
• Collaborate with assigned recruiters to determine and implement hiring guidelines and standards for the Stewarding team
• Ensure clean and safe kitchen in all property outlets
• Coordinate with Banquet team to prepare, deliver, clean, store and inventory Banquet china, glass and silver
• Maintain back dock cleanliness and organization
• Ensure adequate supply of cleaning chemicals, and requisition as needed
  

Responsible for compliance with general safety and Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS)

Qualifications

Education

• Culinary Degree preferred
  
  

Skill

• Understanding of restaurant, room service, bar/lounge, and banquet department procedures
• Knowledge of basic sanitation requirements and food handling safety standards
• Effective decision making skills
• Strong customer and associate relation skills
• Knowledge of overall hotel operations as they relate to the kitchen
• Ability to effectively manage labor productivity
• Good presentation and platform skills
• Good communication skills (verbal, listening, writing)
• Strong organization skills
• Effective conflict management skills
• Effective change management skills
• Good training/facilitator skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
  
  

Experience

• Experience with financial management e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling