JW Marriot Sous Chef

AHC Hospitality•Grand Rapids, MI

28d•Onsite

About The Position

AHC Hospitality represents a diverse array of hotels, restaurants, and resorts, and the JW Marriott Grand Rapids is one of their properties. The Sous Chef will oversee and lead a team of culinarians responsible for high-quality food and kitchen cleanliness. This role acts as the Chef de Cuisine in their absence, managing a team of cooks and food outlets, including the Concierge lounge. The Sous Chef is responsible for routine operations, including food preparation, production, and supervising kitchen staff. This is a full-time position requiring weekend availability.

Requirements

Minimum of 3 Years in Food Service Preparation and Kitchen supervisory experience in a similar volume restaurant with proven successful results with past responsibilities.
Competence in the following dimensions of management methods: HR Planning, Staffing and Performance Planning, Quality of Operations, Accountability.
Excellent verbal communication skills, coaching ability required.
Must be knowledgeable in purchasing and production.
Must be able to determine applicability of experience and qualifications of job applicants.
Must be able to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
Possesses a working knowledge and understanding of budget development process, P&L statements and general ledger.
Microsoft Outlook, Excel and Word computer experience necessary.
Minimum of 3 years at the sous chef level for a high volume a la carte restaurant.
High school diploma.
Serve Safe Certified.

Nice To Haves

Culinary Degree or Certification Preferred.
Culinary degree preferred or applicable experience.

Responsibilities

Oversees and leads a team of culinarians responsible for high quality food and the cleanliness of the kitchen.
Acts as the Chef de Cuisine in the Chef de Cuisine's absence, responsible for a team of cooks and food outlets including Concierge lounge.
Responsible for the routine operations, including food preparation and production, and supervising the kitchen staff.
Work at a station when necessary.
Prepare all food items on menu, including butchering, pasta making, soup and sauces, brick oven, strong knife skills.
Knowledgeable in pastry and dessert productions.
Be able to work and develop recipes with fresh and local ingredients.
Line checks daily in all food production areas, oversees and ensures that all stations are properly stocked and set up.
Oversees and ensures all food is prepared with acceptable kitchen time (guest wait time).
Ensures culinary receive necessary training on recipes, techniques, cooking stations, equipment, butchering, safety and cleaning.
Ensures that all food products are prepared to company specifications in presentations and recipes, as well as conduct audits.
Oversees the ordering, receiving and storage of all food products and ensures that company specifications are met.
Oversees the monitoring of weekly sales and adjusts prep production levels.
Be engaged and involved with FOH management and staff. Provide detailed explanations of all dishes and be available to staff to constructively answer questions. Lead culinary part of stand-up daily by being the “culinary authority” for the kitchen about food and ingredients.
Investigates and takes ownership of guest complaints, including direct guest contact, resolution of complaints, and proper follow up if necessary.
Knowledgeable about food production and presentation styles from contemporary to classic.
Oversees proper rotation of food to ensure quality and freshness.
Ensures that periodic quality checks for all products (i.e. temperature checks, HACCP logs) are completed.
Manages the restaurant and concierge production and quality on a daily basis.
Makes staff schedules on weekly basis to ensure coverage of all essential times while maintaining the labor cost of sales.
Ensure that Standard Operating Procedures are followed.
Proper uniform worn.
Month end inventories taken.
Safety training on food handling equipment; accident reports written, ensure kitchen equipment is maintained.
Payroll procedures and time cards followed to include management only authorization of overtime.
Follow requisition of food items policy.
Recipe cards developed, followed and used in conjunction with use records, hold food production meeting daily.
Update use records as needed, follow-up on production charts to ensure no over producing and waste.
Assigns production and preparation levels based on projected business forecast.
Indicates plan to work out any leftovers or dead items.
Checks to see appropriate records are complete.
Oversees and ensures all JW Marriott brand standards are met and implemented.
Oversees and ensures all Quality Assurance Standards are met and implemented.
Enforces periodic kitchen walk through to ensure quality of food meets company specifications and to ensure that cleanliness standards are met.
Oversees and ensures that restaurant and Health Department Sanitation requirements are maintained at all times.
Oversees and ensures that accurate inventories, extension and menu items price verification are maintained and conducted.
Maintains food costs at budgetary guidelines while possessing an understanding of food costing formulas and yield percentages.
Writes schedules and adheres to established budgetary guidelines for labor control, while understanding labor costing formulas.
Write menus for all meal periods, special dinners, and parties in conjunction with the Executive Chef meeting or exceeding pre-set deadlines.
Assigning, in detail, specific duties to all employees under supervision for efficient operation of kitchen to ensure quality customer service.
Must also help supervise and oversee Stewarding department, making sure labor, sanitation, and departmental standards for conduct and quality are met.
Must consistently supervise and oversee restaurant and/or catering activities.
Must continually make sound business decisions using a sound business mind.
Willing to be a team player and stepping out of ones role to assist in other areas as deemed by the Executive Chef.
Reports directly to Chef de Cuisine or Executive Chef and assist with managing kitchen operations.
Will spend most of their time managing the kitchen’s line level staff and production processes.
They ensure the kitchen is properly staffed and supervise line level employees.
Will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness.