Sous Chef

Auburn Marriott Opelika Resort & Spa at Grand National•Hoover, AL

2d•Onsite

About The Position

As a member of our hospitality team, the primary responsibility of a Sous Chef is to provide effective leadership and supervision to the kitchen operations and staff by providing guidance, training, and support. This role plays a critical role in assisting the Executive Chef by ensuring the consistent delivery of high-quality food products across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and the associate cafeteria. This role works closely with the Food and Beverage management team to continuously improve guest satisfaction, manage food costs, and maintain profitability while ensuring the highest ingredient sourcing is used to enhance the dining experience and maintain a competitive edge.

Requirements

Effective leadership and supervision of kitchen operations and staff.
Guidance, training, and support to kitchen staff.
Ensuring consistent delivery of high-quality food products.
Assisting the Executive Chef.
Working closely with Food and Beverage management team.
Improving guest satisfaction.
Managing food costs.
Maintaining profitability.
Ensuring highest ingredient sourcing.
Meticulous attention to detail in managing purchasing, receiving, and food storage.
Implementing and enforcing rigorous food handling and sanitation protocols.
Staying up-to-date with local, state, and federal regulations (OSHA, ASI, Health Department).
Empowering staff through training sessions.
Emphasizing guest satisfaction and continuous improvement.
Fostering open communication with associates.
Contributing to the development of daily and seasonal menu items.
Utilizing budgets, operating statements, and payroll reports for financial management.
Optimizing department resources.

Responsibilities

Supervises specialty restaurant kitchen operations, ensuring a seamless blend of culinary artistry and compliance with top-tier Food & Beverage policies and standards.
Creates captivating dining experiences, meticulously managing food quantities and artistic plating to elevate the specialty restaurant's offerings.
Collaborates seamlessly with the Executive Chef, Executive Sous Chef, and Culinary Supervisors, harmonizing the kitchen's rhythm.
Demonstrates an unwavering commitment to excellence, consistently delivering superior product quality, captivating presentations, and delightful flavors.
Exhibits meticulous attention to detail in managing purchasing, receiving, and food storage, guaranteeing freshness and minimal wastage.
Implements and enforces rigorous food handling and sanitation protocols, prioritizing the safety and satisfaction of guests and staff alike.
Remains up-to-date with local, state, and federal regulations (OSHA, ASI, Health Department), ensuring full compliance and peace of mind for all stakeholders.
Empowers the Restaurant and Catering staff through comprehensive and engaging training sessions, nurturing a knowledgeable and passionate team.
A driving force for excellence, emphasizing guest satisfaction and continuous improvement in departmental meetings.
Fosters a culture of open communication with associates, valuing feedback and promptly addressing concerns with attentiveness.
Creative visionary, actively contributing to the development of daily and seasonal menu items to enchant guests.
Utilizes budgets, operating statements, and payroll reports for effective financial management, and optimizing department resources.