Sous Chef | Buffalo Marriott LECOM HARBORCENTER

SHANER•Buffalo, NY

13d•Onsite

About The Position

The Sous Chef will maintain and strictly abide by state sanitation/health regulations and hotel requirements. They will be available to work a flexible schedule, including weekends, holidays, and varied shifts. The Sous Chef will maintain complete knowledge of correct maintenance and use of equipment, using equipment and tools only as intended, properly and safely. This role establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsibilities include hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. The Sous Chef will also handle guest complaints ensuring guest satisfaction. Other duties as assigned.

Requirements

Minimum of three years of experience as a line cook; prior supervisory experience required.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent.
Safe food handling certificate.
Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
Computer skills

Nice To Haves

Certification of culinary training preferred.
Bilingual English/Spanish a plus.

Responsibilities

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
Direct, train and monitor performance of kitchen staff.
Maintain organization, cleanliness and sanitation of work areas and equipment.