Sous Chef - Spartanburg Marriott

Mainsail Lodging & Development • Spartanburg, SC

3d

About The Position

The Sous Chef prepares the kitchen for a variety of tasks, including the day-to-day preparation of meals for all food and beverage outlets, and continually upholds Autograph Collection standards under the franchise of Mainsail Lodging & Development. The role assists in managing kitchen staff and scheduling, carries out food preparation and cooking tasks, and helps maintain safe, clean, orderly kitchen operations. The Sous Chef supports kitchen service, banquets, demonstrations, and an exceptional guest experience in accordance with Marriott standards.

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.
• Ability to work under pressure and as part of a team in a stressful, fast-paced environment.
• Ability to work long hours standing over hot stoves and grills.
• Knowledge of cooking recipes and kitchen equipment.
• Ability to prepare high-quality food.
• Ability to sit or stand for extended periods.
• Ability to communicate clearly.
• Corrected vision within the normal range.
• Ability to use knives and kitchen machinery safely and effectively.
• Ability to lift 20 pounds.
• Ability to work long hours as needed.
• Ability to make sound judgments quickly.
• Ability to work with others in a high-demand kitchen.
• Ability to handle multiple tasks and make appropriate progress 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 work effectively in stressful, high-pressure situations.
• Ability to handle workplace challenges, including anticipating, preventing, identifying, and solving problems.

Responsibilities

• Assist with the day-to-day management of kitchen staff.
• Assist the Executive Chef with scheduling kitchen staff.
• Prepare vegetables, including peeling, slicing, dicing, and portioning.
• Prepare basic and advanced sauces, including stocks, salad dressings, vinaigrettes, and emulsifications.
• 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 the chef’s supervision.
• Plate dishes to the chef’s specifications.
• Assist chefs in directing the flow of 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.
• Perform kitchen functions and assist where needed.
• Follow SafeStaff sanitary compliance and all safety procedures, including knife safety.
• Restock clean dishes, flatware, and cooking equipment in their designated storage areas.
• Keep the kitchen work area clean and orderly.
• Follow proper hand-washing procedures.
• Stock kitchen supplies in specified locations and keep the area orderly.
• Sort and remove trash, clean garbage cans and whales daily, and maintain the trash area for pickup.
• Assist with loading and unloading food deliveries and supplies.
• Maintain a professional, presentable uniform and personal grooming.
• Communicate effectively with the team daily.
• Maintain a sense of ownership for the hotel and restaurant.
• Assist guests in a way that supports an exceptional experience and high Marriott GSS scores.

What This Job Offers

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