Hilton Marietta - Sous Chef

Remington Hospitality • Marietta, GA

1d • Hybrid

About The Position

The Sous Chef will efficiently supervise, guide, and train kitchen associates to provide quality food production for both restaurants and banquets. This role focuses on timing, portions, food quality, and sanitation/cleanliness, ensuring that all standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times. The Sous Chef will also ensure opening and closing procedures for Station Cooks are completed, expedite food from the front line during meal periods, and manage the inventory of necessary supplies and materials. This position involves participating in monthly food and beverage inventory, adhering to portion control procedures, and assisting the Executive Chef in menu and recipe creation. Additional duties may be assigned to ensure the effective operation of the overall hotel.

Requirements

• Prior experience in kitchen leadership role
• Effective communication skills, both verbal and written
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Regular attendance according to established guidelines
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
• Ability to work in high pressure, sometimes stressful situations.
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
• Stand and walk for varying lengths of time, often for extended periods of time
• Work takes place in an environment that can be very hot and very cold throughout the shift.
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed
• Ability to work in a standard office environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or carry items.
• Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset

Nice To Haves

• May be required to work varying schedules to reflect the business needs of the property

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory.
• Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.
• Assist in menu and recipe creation, in cooperation with Executive Chef.
• Other duties as assigned to ensure effective operation of the overall hotel.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed