Sous Chef - Spartanburg Marriott

MPM Macon•Spartanburg, SC

About The Position

The Sous Chef prepares the kitchen for a variety of tasks, including day-to-day meal preparation across all food and beverage outlets. The role helps uphold Marriott standards under the Mainsail Lodging & Development franchise and supports kitchen operations, food preparation, service, sanitation, and guest experience. The Sous Chef assists the Executive Chef and kitchen team with daily management, staff scheduling, cooking, plating, expediting, banquet service, deliveries, and maintaining a clean, safe, orderly kitchen.

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 understand and communicate kitchen orders.
Ability to work efficiently and effectively, including under pressure and in a stressful, fast-paced environment.
Ability to perform all kitchen functions and assist where needed.
Knowledge of different cooking recipes and kitchen equipment.
Ability to prepare high-quality food.
Ability to work as part of a team and communicate effectively with team members.
Ability to stand for extended periods and work long hours as needed over hot stoves and grills.
Ability to sit or stand for extended periods.
Ability to communicate clearly and have corrected vision to the normal range.
Ability to use knives and kitchen machinery safely and effectively.
Ability to lift 20 pounds.
Ability to make sound judgments quickly, manage multiple tasks toward deadlines, work independently, and take or provide direction.
Ability to manage differing personalities and work effectively in stressful, high-pressure situations.
Ability to anticipate, prevent, identify, and solve workplace problems.

Responsibilities

Assist with the day-to-day management of kitchen staff.
Assist the Executive Chef with scheduling kitchen staff.
Prepare vegetables, sauces, stocks, salad dressings, and vinaigrettes; perform emulsification and other basic and advanced preparation.
Process whole poultry, fish, and primal cuts of larger animals.
Clean kitchen equipment, floors, walls, coolers, and freezers; wash dishes as needed.
Cook on the line alongside other cooks under chef supervision.
Plate dishes to the chef’s specifications and assist with banquet plate-ups.
Assist chefs in directing service flow from the kitchen to the dining room.
Assist Epicurean chefs and guest chefs with demonstration cooking and presentations.
Understand and communicate kitchen orders, and communicate effectively with the team.
Perform kitchen functions as needed and work efficiently and effectively under pressure.
Prepare quality food and follow SafeStaff sanitation requirements and safety procedures, including knife safety.
Restock clean dishes, flatware, and cooking equipment in appropriate storage areas.
Keep the kitchen work area clean and orderly, follow proper handwashing procedures, and stock supplies in designated locations.
Sort and remove trash, clean garbage cans and the trash area daily, and place waste in the proper pickup area.
Assist with loading and unloading food deliveries and supplies.
Maintain a professional uniform and personal grooming.
Take ownership of the hotel and restaurant and help provide guests with an exceptional experience that supports high GSS scores.
Make sound judgments, manage multiple tasks and deadlines, work independently, take and provide direction, and handle workplace challenges and problems effectively.
Maintain confidentiality and work effectively with differing personalities in the kitchen, hotel, and community.