Executive Sous Chef

Marriott•Aspen, CO

13d•$83,000 - $114,000•Onsite

About The Position

Marriott International, Inc. is seeking an Executive Sous Chef for its location in Aspen, CO. This role involves managing the culinary department's controllable expenses, training kitchen staff, interacting with banquets regarding food knowledge and menu composition, and providing direction for menu development. The position also participates in the budgeting process, establishes performance and budget goals, and ensures special events and VIP activities receive top quality service and guidance. A background check is required.

Requirements

Bachelor’s degree or foreign equivalent degree in Hospitality Management, Gastronomy, or related field.
2 years of experience in managerial experience overseeing the culinary production of corporate events.
2 years of experience overseeing execution of large scale (over 1000 guests) banquets in a hotel and corporate setting.
2 years of experience overseeing the design and building of banquet kitchen in corporate or hotel settings.
2 years of experience managing the recipe development with attention to nutritional values and dietary restrictions.
2 years of experience in hiring, training, and supervising culinary staff members.
2 years of experience developing effective culinary training programs for new employees.
2 years of experience with Mexican, South American, and European cooking techniques.
2 years of experience managing the budget and food cost management for corporate banquet functions.
2 years of experience managing the off-site remote catering operations including kitchen build-out.
2 years of experience obtaining on-site and off-site permits associated with kitchen operations.
2 years of experience identifying and introducing new culinary techniques.

Responsibilities

Manage culinary department controllable expenses including food cost, supplies, uniforms, and equipment.
Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Interact with banquets regarding food knowledge, menu composition, budget, and food cost.
Provide direction for menu development.
Participate in the budgeting process for areas of responsibility.
Establish goals including performance goals, budget goals, team goals, etc.
Ensure special events and VIP activities are provided with top quality and guidance when needed regarding menus, purveyors, location, etc.