Sous Chef

Marriott•Buffalo, NY

12d•$70,000 - $75,000•Onsite

About The Position

The Sous Chef supports food production and kitchen operations at Buffalo Marriott LECOM HARBORCENTER, a 205-room hotel owned and operated by Shaner Hotel Group. The role plans, prepares, sets up, and delivers food service for menu items and specials in designated outlets, following established standards and plating specifications. It also oversees kitchen staff, maintains safe and sanitary work areas, and helps ensure guest satisfaction. The position includes hiring, training, directing, and evaluating employees; establishing and maintaining operating procedures and safe working conditions; addressing complaints and resolving problems; and performing other duties as assigned. The Sous Chef must comply with state sanitation and health regulations and hotel requirements, and use kitchen equipment safely and as intended. This is a full-time, in-person position with a flexible schedule that includes weekends, holidays, and varied shifts. Pay is $70,000 annually, with a 10% bonus.

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.
Availability to work a flexible schedule, including weekends, holidays, and varied shifts.

Nice To Haves

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

Responsibilities

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