Hilton Marietta - Sous Chef

Remington Hotels • Marietta, GA

2d

About The Position

The Sous Chef supervises, guides, and trains kitchen associates to produce quality food for the restaurants and banquets. The role focuses on proper timing, portions, food quality, and sanitation, and ensures that food storage, rotation, production, portioning, quality, appearance, and food-handling standards are followed. The Sous Chef also expedites food during meal periods, maintains adequate supplies, participates in monthly food and beverage inventory, and assists the Executive Chef with menu and recipe creation. Other duties may be assigned to support the effective operation of the hotel.

Requirements

• Prior experience in a kitchen leadership role.
• Effective verbal and written communication skills.
• High work ethic and self-initiative.
• Strong computer skills in Microsoft Suite.
• Regular attendance according to established guidelines.
• May be required to work varying schedules to reflect the property’s business needs.
• Basic computational ability.
• Ability to maintain focus and complete assignments on time despite frequent interruptions.
• Ability to work in high-pressure, sometimes stressful situations.
• Ability to maintain excellent relationships with staff and preserve staff and guest confidentiality.
• Ability to stand and walk for varying lengths of time, often for extended periods.
• Ability to work in environments that can be very hot or very cold during a shift.
• Ability to lift and carry approximately 30–40 pounds.
• Ability to perform tasks involving grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening, hearing, and visual work.
• Finger dexterity to operate office equipment such as computers, printers, multi-line phones, filing cabinets, and photocopiers.

Responsibilities

• Supervise, guide, and train kitchen associates in food production for restaurants and banquets, emphasizing timing, portions, food quality, and sanitation.
• Ensure standards for storage, rotation, production, portions, quality, appearance, and food handling are followed.
• Ensure opening and closing procedures for Station Cooks I, II, and III are completed.
• Expedite food from the front line during meal periods.
• Ensure associates have an appropriate inventory of necessary supplies and materials.
• Participate in monthly food and beverage inventory.
• Follow portion-control procedures and check food for the correct price, code amounts, server name, food-cost control, and proper check entry.
• Assist the Executive Chef with menu and recipe creation.
• Perform other duties as assigned to support the effective operation of the hotel.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed