Sous Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•Durham, NC

13d•Onsite

About The Position

Direct and supervise the efficient operation of food production areas. In conjunction with the Executive Chef, supervise and assist in preparing food items according to standardized recipes while maintaining high standards for appealing, appetizing products. Ensure cleanliness, sanitation, and safety in kitchen, work, and storage areas while minimizing waste and maximizing the cost-to-production ratio. The Sous Chef expedites peak meal periods with a hands-on approach; monitors food outlets, buffets, stations, and displays for creativity, quality, cleanliness, and food safety; and ensures timely setup and appropriately scheduled, well-trained cooks. The position supports outlet and banquet managers, hotel convention and group food services, and coordination with other hotel departments. It also contributes to departmental goals, manages food requisitions and waste within the monthly food-cost budget, oversees staff-restaurant menu creation, maintains kitchen equipment, and participates in hotel and food-and-beverage meetings and communication activities. The role includes responding to food-related feedback, supporting colleague development and teamwork, and representing hotel food and beverage offerings in media and community opportunities. This is a full-time position at the Raleigh RTP Marriott in Durham, North Carolina. The hotel operates 24 hours a day, seven days a week, so operational demands may require variation in shift days, start times, and weekly hours.

Requirements

At least three years of progressive experience in hotel Food & Beverage or another successful food-and-beverage service industry; alternatively, a culinary degree and at least two years of progressive experience in hotel Food & Beverage or another successful food-and-beverage service industry.
Experience in high-volume catering with hotel top brands and fine dining.
Leadership and managerial skills that support colleague growth and development, interdepartmental teamwork, and exceptional customer service.
Current knowledge of culinary trends and active commitment to furthering personal culinary development.
Creativity, strong service skills, and demonstrated ability to energize a diverse team of culinary professionals.
Computer literacy.
Ability to stand, walk, and/or sit and continuously perform essential job functions during an eight-plus-hour shift.
Frequent twisting, bending, stooping, reaching, standing, and walking.
Frequent talking, hearing, seeing, and smiling.

Responsibilities

Direct and supervise the efficient operation of food production areas.
Supervise and assist with food preparation according to standardized recipes and quality standards.
Maintain cleanliness, sanitation, and safety in kitchen, work, and storage areas while minimizing waste and managing production costs.
Take a hands-on role in expediting peak meal periods.
Monitor food outlets, buffets, stations, and displays for creativity, quality, cleanliness, and food safety.
Ensure timely setup and schedule well-trained cooks in appropriate areas and uniforms.
Assist the Outlet-Restaurant Manager and Banquet Manager with daily and weekly duties as needed.
Assist with food and beverage services for conventions and group activities, coordinating with hotel departments to deliver agreed services.
Work with Food and Beverage Department colleagues to keep operations running smoothly and improve front- and back-of-house practices and services.
Assist in achieving departmental objectives and goals.
Manage food requisitions and control waste within the monthly food-cost budget.
Oversee staff-restaurant menu creation and product quality.
Promote kitchen teamwork and strong working relationships with supporting departments.
Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
Ensure municipal and state hygiene and security laws are respected and colleagues follow health and safety requirements.
Respond personally to food-related feedback and ensure appropriate processes and reports are completed.
Ensure kitchen equipment is in good working order and properly maintained.
Participate in hotel Department Head and Food & Beverage meetings, hold regular departmental communication meetings, and support colleague participation in hotel committees.
Create and plan meals and menus for restaurants, outlets, and catered events.