Sous Chef | Buffalo Marriott LECOM HARBORCENTER

Shaner Hotels•Buffalo, NY

7d•Onsite

About The Position

The Sous Chef is responsible for maintaining and strictly abiding by state sanitation/health regulations and hotel requirements. They must be available to work a flexible schedule, including weekends, holidays, and varied shifts. The role requires complete knowledge of the correct maintenance and use of equipment, using them properly and safely. The Sous Chef will establish, maintain, and train standards and procedures for operations and safe working conditions in the department. This includes hiring and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and resolving problems. The Sous Chef will also handle guest complaints to ensure guest satisfaction and perform 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.