Sous Chef Position Available In Orange, Florida

Sous Chef 3.0 3.0 out of 5 stars 7499 Augusta National Drive, Orlando, FL 32822 We are seeking our next Sous Chef at Marriott Orlando Airport Lakeside.

Essential Functions:

Supervises employees to ensure they are alert to all duties and adhere to Company policies and procedures regarding food safety, health, and welfare of the guests. Operates smooth, efficient, cost-effective operation; including labor management, supervision of all aspects of services, and inventory control. Maintains effective lines of communication with leadership and employees to ensure understanding of goals and objectives. Establish measurable goals and objectives that focus on profit and quality of product. Maintains quality and proper presentation of food and ensures orders are prepared correctly. Utilizes extensive knowledge of menu development and completion to plan. implement menu design and create suitable dishes with standard recipes. Works closely with the culinary team to establish and maintain control of brand standards for purchasing and receiving items. Maintains budgeted labor costs as well as potential food cost. Efficiently operates within the pre-established food and labor cost numbers and plays an active role in contributing to the various outlets profits. Maintains operational control of purchasing, receiving, purveyor lists, and inventory of all kitchen items. Ensures kitchen equipment is properly maintained and functioning. Creates and maintains a work environment that promotes service, teamwork, performance feedback, individual recognition, mutual respect, and employee satisfaction. Ensures quality hiring, training, and succession planning processes that encompass the company’s diversity commitment. Creates and prepare new policies and procedures as needed. Mentors, provides guidance and leadership to the team, and implements strategies to keep the staff motivated and engaged.

Requirements:

Minimum 2 years experience as Supervisor or Sour Chef in a full-service hotel progressively managing food operations above $5M. Knowledge of federal, state, and local laws and regulations as it relates to food handling and food production. Strong business communication and presentation skills, both verbal and written. Proven leadership experience. High work ethic and self-initiative.

Benefits:

Health Insurance. Dental Insurance. Vision Insurance. Retirement plan. Paid time off.