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Sous Chef

Contact Details

Office Address
Confidential information
Phone
Confidential information
Contact Name
Hospitality jobs
 Vacancies
Email
ceo@bhfirstconsulting.com

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Sous Chef

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Additional Information: This hotel is owned and operated by an independent franchisee, Fontainebleau Development. 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.

Scope of position:
The Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating to associates in regards to business matters, specials, food quality, food presentation, cleanliness, and other standards.
Responsibilities
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily.
Assists Chef de Cuisine with all kitchen operations and preparation.
Complies with the all local, state and federal (e.g. OSHA, ASI and Health Department) regulations.
Assists in determining how food should be presented and creates decorative food displays.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Maintains purchasing, receiving and food storage standards.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Maintains the productivity level of Associates.
Ensures property policies are administered fairly and consistently.
Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
Keeps production of food at an adequate level that does not result in excessive leftovers and waste.
Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards.
Promotes and maintain good associate relations between kitchen, stewarding and dining room personnel.

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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