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Franchised Sous Chef

Company: Marriott
Location: Springfield
Posted on: July 23, 2019

Job Description:

Franchised Sous Chef Posting Date Jun 07, 2019Job Number Job Category Food and Beverage & CulinaryLocation Sheraton Springfield Monarch Place Hotel, 1 Monarch Pl, Springfield, Massachusetts, United States VIEW ON MAPBrand Sheraton Hotels & ResortsSchedule Full-timeRelocation? NoPosition Type ManagementStart Your Journey With UsThank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees.Please apply via email at : Additional Information: This hotel is owned and operated by an independent franchisee, Picknelly Family. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Ability to work flexible shifts including nights, weekends and holidays. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints Minimum of 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major plus 5+ years experience in the culinary, food and beverage, or related professional area.This company is an equal opportunity employer.frnch1

Keywords: Marriott, Leominster , Franchised Sous Chef, Hospitality & Tourism , Springfield, Massachusetts

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