Sous Chef

Additional Information: This hotel is owned and operated by an independent franchisee, Peregrine Hospitality Group. 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.

• Oversee the preparation and execution of culinary offerings, ensuring every dish reflects the highest standards of flavor, technique, and presentation.
• Uphold sanitation practices and organizational standards at all workstations, enforcing all local, state, and industry food safety regulations.
• Lead the team in managing guest orders, fostering a welcoming and efficient environment through prompt and gracious service.
• Demonstrate an expert command of menu items, culinary techniques, ingredients, and departmental procedures to expertly guide staff and exceed guest expectations.
• Oversee inventory control by accurately requisitioning, stocking, and maintaining all provisions at assigned stations, optimizing efficiency and consistency in kitchen operations.
• Execute quality checks on dishes, guaranteeing compliance with food handling, storage, and company quality assurance protocols.
• Direct comprehensive opening and closing procedures, from systematic setup and breakdown of workstations to the completion of daily checklists.
• Champion a culture of safety, service excellence, and continuous improvement.
• Inspire teamwork and positive collaboration both within the kitchen brigade and across departments, serving as a role model of professionalism.
• Demonstrate exemplary reliability and commitment to standards of attendance, flexibility, and the fulfillment of tasks entrusted by management.