Sous Chef

Fort Lauderdale Marriott North has a great opportunity for a Sous Chef to join the Culinary Team! Primary Responsibility: Supervise all aspects of food preparation and production for restaurants and related conference and banquet facilities. Provides coaching and development to all kitchen staff. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

Responsibilities

Supervise all aspects of food preparation and production for restaurants and related conference and banquet facilities; Provides coaching and development to all kitchen staff; Attract, retain, and motivate the best culinary talent; Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets; May be required to perform any function within the culinary department; Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed; Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information; Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings and represent the culinary team; Be the example that the culinary team follows; Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation; Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency; Work with the culinary team to ensure prep sheets are updated and being properly used daily; Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service; Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus; Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products

Requirements

Genuine passion for service

Benefits

Full benefit plans; 401k with a company match; Lucrative bonus programs