Sous Chef - Spartanburg Marriott

MPM Macon • Spartanburg, SC

2d

About The Position

The Sous Chef prepares the kitchen for a range of tasks, including day-to-day meal preparation across all food and beverage outlets, while upholding Autograph Collection standards under the Mainsail Lodging & Development franchise. The role supports kitchen staff management and the Executive Chef, and performs a broad range of food preparation, cooking, sanitation, service, and kitchen-maintenance duties. The position also helps ensure guests receive an exceptional experience and supports strong GSS performance.

Requirements

• High school diploma or equivalent, or higher.
• At least 2 years of restaurant experience.
• Excellent customer service skills.
• Excellent verbal and written communication skills.
• Ability to work efficiently and effectively and perform all kitchen functions, assisting where needed.
• Ability to work under pressure and in a stressful, fast-paced kitchen environment.
• Ability to work long hours standing over hot stoves and grills, and as needed.
• Ability to work as part of a team.
• Knowledge of different cooking recipes and kitchen equipment.
• Ability to prepare high-quality food.
• Ability to sit or stand for extended periods.
• Ability to communicate clearly and have corrected vision within the normal range.
• Ability to use knives and kitchen machinery safely and effectively.
• Ability to lift 20 pounds.
• Ability to make sound judgments quickly and work on multiple tasks while progressing toward deadlines.
• Ability to work independently, take direction, and provide direction to others.
• Ability to manage differing personalities within the kitchen, hotel, and community.
• Ability to maintain the highest degree of confidentiality.
• Ability to handle high-pressure situations and workplace challenges, including anticipating, preventing, identifying, and solving problems.

Responsibilities

• Assist with day-to-day management of kitchen staff.
• Assist the Executive Chef with kitchen staff scheduling.
• Prepare vegetables by peeling, slicing, dicing, and portioning.
• Prepare basic and advanced sauces, including stocks, salad dressings, vinaigrettes, and emulsifications.
• Butcher and process whole poultry, fish, and primal cuts of larger animals.
• Clean kitchen equipment, floors, walls, coolers, and freezers.
• Wash dishes as part of the Epicurean kitchen team.
• Cook on the line with other cooks under chef supervision.
• Plate and present food to the chef’s specifications.
• Assist chefs in expediting service from the kitchen to the dining room.
• Assist Epicurean chefs and guest chefs with demonstration cooking and presentations.
• Assist with banquet plate-ups and present food to the chef’s specifications.
• Understand and communicate kitchen orders.
• Follow SafeStaff sanitary compliance throughout kitchen work areas and follow safety procedures, including knife safety.
• Restock clean dishes, flatware, and cooking equipment in their appropriate storage areas.
• Keep the kitchen work area orderly and clean, and follow proper hand-washing procedures.
• Stock kitchen supplies in specified locations and keep the area organized.
• Sort and remove trash, clean garbage cans, maintain the trash area, and place waste in the designated pickup area.
• Assist with loading and unloading food deliveries and supplies.
• Maintain a professional, presentable uniform and personal grooming.
• Communicate effectively with the team daily and maintain a sense of ownership for the hotel and restaurant.
• Assist guests in a way that supports an exceptional experience and high GSS scores.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED