Sous Chef

Legacy Ventures•Madison, WI

21h•Onsite

About The Position

The Madison Marriott South is breathtaking and a few steps from our doors, enjoy a walk or bike ride on the Capital City Bike Trail. A scenic trip to downtown along Lake Monona, takes you to State Street. With a collection of local shops, State Street offers visitors a wide array of restaurants and unique shopping. The Market is perfect for all needs. Fresh offerings for meals each day include gourmet sandwiches, wraps and salads. Enjoy the focal point of the Sheraton in The HUB, lobby bar. The HUB offers local cocktails, craft beers, wine and a variety of chef-inspired menu options. At the Sheraton, you’re part of something bigger, you’re part of The HUB. Summary: Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. The Sous Chef will provide insight into the Company culture through established policies and procedures. This position is responsible for maintaining food quality while promoting consistency and excellence by using the established recipes and procedures. This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. This manager will maintain a safe, orderly and sanitized kitchen and will demonstrate this by example, using proper food-handling techniques

Responsibilities

Prepares daily production list.
Ensures that staff keeps all stations stocked before and during the meal period.
Verifies that kitchen staff follows all recipes and portions servings correctly.
Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen!
Keeps kitchen, dish, and storage areas clean and organized.
Places food and supply orders as directed.
Receives product be verifying invoice and freshness of product.
Hires and trains employees to company standards.
Actively participates as a member of the management team.
Manages staffing levels throughout shift.
Direct contact with guests, managers and employees.