Franchised Sous Chef
Posted on: July 23, 2019
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
Keywords: Marriott, Leominster , Franchised Sous Chef, Hospitality & Tourism , Springfield, Massachusetts
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