Sous Chef

Richmond Marriott Short Pump • Glen Allen, VA

1d

About The Position

The Sous Chef is responsible for assisting the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration. This industry operates seven (7) days per week, twenty-four (24) hours per day. Regular and reliable attendance, in accordance with company standards, is essential for success in this position.

Requirements

• Minimum of 3 years of experience in a professional, high-volume, upscale kitchen within a fast-paced environment
• Current Food Handler Manager Certification required
• Ability and willingness to work a flexible schedule, including nights, weekends, and holidays
• Professional appearance and demeanor; strong character with the ability to thrive in a fast-paced, team-oriented environment
• Effective communication skills with guests, management, and co-workers

Nice To Haves

• Culinary certificate or degree from an accredited culinary institution preferred
• Strong knowledge of current food trends and ethnic-style cuisine

Responsibilities

• Utilize business and occupancy forecasts to schedule appropriate staffing levels in compliance with established labor standards and guidelines
• Review and maintain daily payroll reports and records to ensure labor costs align with approved budgets
• Ensure all recipes and product yields are accurately costed and reviewed on a regular basis
• Enforce standardized recipe cards, portion control, and waste-minimization practices across all food preparation
• Maintain appropriate food stock levels throughout all culinary areas based on hotel occupancy, banquet, and function forecasts
• Ensure all food preparation equipment is used safely, correctly, and in accordance with maintenance and sanitation standards
• Develop, maintain, and update all culinary operations manuals and standard operating procedures
• Ensure departmental operational budgets are strictly monitored and adhered to
• Deliver and maintain a consistently high-quality, first-class culinary product while meeting all operational timelines
• Verify that all food products received from suppliers meet quality standards and are properly stored, labeled, rotated, and handled

Benefits

• Competitive pay based on experience
• Health, dental, and vision insurance
• Short-term and Long-term disability
• Company paid life insurance
• Paid time off and holiday pay
• Employee Assistance Program
• Employee referral bonuses
• 401(k) retirement plan
• Tuition reimbursement
• Travel discounts
• Opportunities for training, development, and career advancement
• Incentive bonuses

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees