Sous Chef Superstar

Sage Hospitality Group • Charlotte, NC

39d • Onsite

About The Position

UNC Charlotte Marriott is looking for an outstanding leader for the culinary team at the Golden Owl Tavern! The Sous Chef position will be the lead for our restaurant and the face of the Owl! We are looking for an outstanding leader, mentor & coach, professional culinarian, and a I got this attitude! If you want to be part of the #1 team in the University area, come join us as we grow this amazing restaurant experience! This role manages the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The position is responsible for managing the daily operations of the kitchen, monitoring food and labor costs, and assisting the Executive Chef in creating and implementing menu and production changes.

Requirements

• High school education or equivalent.
• One to two full years of employment in a related position.
• Requires advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Lifting, pushing, pulling and carrying items including food and small equipment -75% of the time.
• Bending of the knees becomes necessary when using the lower oven for cooking, 5-10 times a day.
• Full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Moderate comprehension and literacy to read use records and all special requests.
• Excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Nice To Haves

• Preferred experience working within a on-site restaurant

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment that meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED