Sous Chef | Buffalo Marriott HARBORCENTER

SHANER•Buffalo, NY

8d•Onsite

About The Position

The Sous Chef works in food production at the Buffalo Marriott LECOM HARBORCENTER. The role plans, prepares, and sets up food service for menu items and specials in designated outlets, following standards and plating specifications. It directs, trains, and monitors kitchen staff and maintains clean, organized, and sanitary work areas and equipment. The role must comply with state sanitation and health regulations and hotel requirements; understand the correct maintenance and safe use of equipment; and establish, maintain, and train staff on operating standards and safe working procedures. The Sous Chef participates in hiring, training, assigning, and directing work, evaluating performance, addressing employee complaints and problems, and handling guest complaints to support guest satisfaction. Other duties may be assigned. This is a full-time, in-person position with a flexible schedule that includes weekends, holidays, and varied shifts. Compensation is $70,000 annually with a 10% bonus. Benefits include health insurance, a 401(k), paid time off, eight paid holidays, Marriott hotel discounts, two complimentary annual nights at Shaner-managed properties, one complimentary meal per shift, and access to bus and metro routes.

Requirements

At least three years of experience as a line cook.
Prior supervisory experience.
Ability to communicate satisfactorily with guests, management, and coworkers so they understand.
High school graduate or equivalent.
Safe food handling certificate.
Ability to read and interpret documents such as B.E.O.s, safety rules, and procedure manuals.
Computer skills.

Nice To Haves

Culinary training certification preferred.
Bilingual English/Spanish is a plus.

Responsibilities

Plan, prepare, and set up food production and provide quality service for menu items and specials in designated outlets, following standards and plating guide specifications.
Direct, train, and monitor the performance of kitchen staff.
Maintain the organization, cleanliness, and sanitation of work areas and equipment.
Comply with state sanitation and health regulations and hotel requirements.
Maintain knowledge of equipment maintenance and use; use equipment and tools as intended, properly, and safely.
Establish, maintain, and train staff on operational standards, procedures, and safe working conditions.
Participate in hiring and training employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Handle guest complaints and ensure guest satisfaction.
Perform other duties as assigned.