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    Executive Sous Chef - Orlando, United States - Marriott Orlando Airport Lakeside

    Marriott Orlando Airport Lakeside
    Marriott Orlando Airport Lakeside Orlando, United States

    3 weeks ago

    Default job background
    Full time
    Description
    We are seeking our next Executive Sous Chef at Marriott Orlando Airport Lakeside.

    Essential Functions:
    • Supervises employees to ensure they are alert to all duties and adhere to Company policies and procedures regarding food safety, health and welfare of the guests.
    • Operates smooth, efficient, cost effective operation; including labor management, supervision of all aspects of services and inventory control
    • Maintains effective lines of communication with leadership and employees to ensure understanding of goals and objectives
    • Establish measurable goals and objectives that focus on profit and quality of product
    • Maintains quality and proper presentation of food and ensures orders are prepared correctly
    • Utilizes extensive knowledge of menu development and completion to plan. implement menu design and create suitable dishes with standard recipes
    • Works closely with the culinary team to establish and maintain control of brand standards for purchasing and receiving items
    • Maintains budgeted labor costs as well as potential food cost
    • Efficiently operates within the pre-established food and labor cost numbers and plays an active role in contributing to the various outlets profits
    • Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items
    • Ensures kitchen equipment is properly maintained and functioning
    • Creates and maintains a work environment that promotes service, teamwork, performance feedback, individual recognition, mutual respect, and employee satisfaction
    • Ensures quality hiring, training, and succession planning processes that encompass the company's diversity commitment
    • Creates and prepare new policies and procedures as needed
    • Mentors, provides guidance and leadership to the team and implements strategies to keep the staff motivated and engaged

    Requirements:
    • Minimum 2 years experience as Sous Chef in a full service hotel progressively managing food operations above $5M
    • Knowledge of federal, state and local laws and regulations as it relates to food handling and food production
    • Strong business communication and presentation skills, both verbal and written
    • Proven leadership experience
    • High work ethic and self initiative

    Benefits:
    • Health Insurance
    • Dental Insurance
    • Vision Insurance
    • Retirement plan
    • Paid time off
    • Relocation assistance

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