Sous Chef - Tacos 1986 - New outlet

J W Marriott•Las Vegas, NV

About The Position

Role: Oversee all culinary production in a designated kitchen throughout the property. Also direct stewarding requirements as needed. Work directly with the Chefs to plan and execute latest culinary trends and menu as needed. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Requirements

Must have a minimum 5 years’ experience in culinary food service and 2 years in a supervisor role
Active health card
Interacts with management, applicants, fellow Associates and guests.
Speak with clients during menu tastings.
Ability to verbally communicate effectively with guests and coworkers
Ability to communicate effectively through written documents in English.
Requires prolonged standing and mobility.
Requires bending and reaching.
Requires transporting, pushing, pulling, and maneuvering items weighing up to 150lbs.
Requires lifting items weighing up to 50 lbs.
Ability to use computer to do ordering
Requires eye/hand coordination.
Requires basic math.
Requires the ability to distinguish letters, numbers and symbols.
Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.
Exposure to cleaning chemicals

Responsibilities

Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Chefs
Supervise cooks, meal service, production and stewards in the absence and in assistance of the Chefs.
Develop, mentor and motivate line cooks
Assist Chefs with scheduling, payroll, attendance documentation, inventories and discipline as needed.
Able to asses and direct the required work in any kitchens
Must be capable of writing and costing menus
Ordering of food items as directed by the Chefs.
Must be able to control cost of sales and wage costs
Document menu changes, temperatures, meeting information.
Attend meetings when required. e.g. Chef meetings, B.E.O meetings, planning meetings etc.
Must be able to work all stations in any kitchen independently and without supervision
Must be able to follow and execute all recipes without supervision.
Work in a clean, safe and organized manner
Maintain proper fire and ticket times
Assist with replacing daily requisitions and rotating and storing them
Restocks dishes and silverware as required
Each associate is expected to carry out, within their capabilities, all reasonable requests by management.