This is a franchise job posting,
Executive Sous Chef,
The Brown Palace Hotel and Spa, Denver CO.
Please do not apply for this job online. Please contact the property directly at
303-297-3111 or via email at
Talent Acquisition Solutions
Recruiting Operations and Delivery on behalf of Marriott International, Inc.
Brown Palace Hotel & Spa / Comfort Inn Complex
Executive Sous Chef
Supervises and coordinates activities of and directs training of chefs, cooks and other kitchen personnel engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.
ESSENTIAL DUTIES AND RESPONSIBILITIES
include the following. Other duties may be assigned.
Communicates with the Executive Chef daily to keep informed of kitchen activities and special events / requirements.
Monitor and review food presentations and make recommendations for needed changes.
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the number of guests, marketing conditions, popularity of various dishes, and recency of menu.
Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
Establishes and enforces nutrition and sanitation standards for all outlets.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Responsible for timely preparation and execution of all menu items.
Devises special dishes, develops recipes and costing of special dishes.
Assists Executive Chef with training and rotation of culinary students and apprentices.
Observes and tests all foods by taste, smell and proper temperature
Ability to execute proper knife skills and handling of required equipment.
Responsible for following established health and safety standards.
Attend internal hotel meetings to include weekly forecast, food and beverage and catering.
Complete performance reviews for culinary staff and enforce policy and procedures by following the progressive discipline process.
Selects, trains and supervises all departmental employees in the performance of their duties an a daily basis.
Responsible for food and beverage controls as budgeted in food / labor and other expenses.
Prepares weekly employee work schedule based on operating forecasts and budget.
Supervises cooking and departmental staff to ensure that quality standards are met in a timely fashion.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
3-5 years experience in hotel, resort, or cruise ship.
Culinary degree or equivalent preferred.
Ability to read and understand all written materials.
Ability to effectively present information and respond to questions from supervisors, peers, and guests.
Understands weights / measures and basic math to include addition, subtraction, multiplication, division and percentages.
Ability to apply common sense understanding to carry out instructions in written or oral form.
Ability to deal with problems involving several variables in multiple situations.
CERTIFICATES, LICENSES, REGISTRATIONS
Required food handlers card.
The employee is required to be on their feet for long periods of time and able to lift heavy objects up to 60 pounds.
The employee must have the ability to perform in a fast paced environment with above normal temperatures.
Interaction with support departments is required.
The employee in this job must be knowledgeable about and follow the company's rules, policies and procedures as outlined in the employee handbook including attendance requirements, OSHA requirements, worker's compensation procedures, grooming guidelines and EEO/Sexual Harassment policies.
The employee in this job must be knowledgeable about and follow the company's mission statement and values.
Employees are also expected to understand who our guests are and how we service our guests, demonstrate professionalism, and problem solve. Attending New Hire Orientation and Experience the Palace Hospitality training is a requirement of this position and must be completed within two weeks of hire.
I have read and understand the requirements for the position.
Marriott - 12 months ago