Executive Sous Chef
Starwood Hotels and Resorts Worldwide Inc - Río Grande, PR

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Company

Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

Location

The St. Regis Bahia Beach Resort, Puerto Rico is located on the northeastern corridor of the island of Puerto Rico, at the foot of the El Yunque National Rainforest. The resort is bordered by the 5,000 acre Espíritu Santo River State Preserve, and is a 30 minute drive from the 500 year old jewel - Old San Juan.

Department

The St. Regis Bahia Beach Resort, Puerto Rico offers a mosaic of tempting dining options. Savor fresh, uncompromising culinary style at Jean-Georges Vongerichten's Fern. Make a date at Seagrapes and enjoy sizzling entrees from an outdoor grill and brick oven, or relax and enjoy casual Mediterannean-influenced dining at Molasses Restaurant, in our golf clubhouse.

The resort's distinguished culinary staff is well-versed in creating custom menus for special events, as well. Each course is artfully prepared and presented to exceed guests' expectations.

Our dining options also include Private Dining—in guest rooms or on the beach, with each menu customized to your tastes and served with signature St. Regis style.

Job Description

Direct food preparation, production and control for all food outlets and banquet facilities at hotel. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

  • Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary.
  • Participate in long range planning.
  • Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Requirements

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary languages used in the workplace; English and Spanish.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Extensive knowledge of menu development, insight into marketing, cost and wage control.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
  • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
  • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
  • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
  • Must be able to lift up to 30 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required. Minimum of two years of culinary schooling preferred. Bachelor's a plus.

Experience
Must have five years of prior experience as an Executive Chef with knowledge of most international and domestic dishes.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Executive Sous Chef
Company

Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.

Location

The St. Regis Bahia Beach Resort, Puerto Rico is located on the northeastern corridor of the island of Puerto Rico, at the foot of the El Yunque National Rainforest. The resort is bordered by the 5,000 acre Espíritu Santo River State Preserve, and is a 30 minute drive from the 500 year old jewel - Old San Juan.

Department

The St. Regis Bahia Beach Resort, Puerto Rico offers a mosaic of tempting dining options. Savor fresh, uncompromising culinary style at Jean-Georges Vongerichten's Fern. Make a date at Seagrapes and enjoy sizzling entrees from an outdoor grill and brick oven, or relax and enjoy casual Mediterannean-influenced dining at Molasses Restaurant, in our golf clubhouse.

The resort's distinguished culinary staff is well-versed in creating custom menus for special events, as well. Each course is artfully prepared and presented to exceed guests' expectations.

Our dining options also include Private Dining—in guest rooms or on the beach, with each menu customized to your tastes and served with signature St. Regis style.

Job Description

Direct food preparation, production and control for all food outlets and banquet facilities at hotel. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

  • Consult with the Director, Catering/Convention Services and Outlet Manager on a weekly basis as well as with other departments as necessary.
  • Participate in long range planning.
  • Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Requirements

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Must be able to speak, read, write and understand the primary languages used in the workplace; English and Spanish.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Extensive knowledge of menu development, insight into marketing, cost and wage control.
  • Thorough knowledge of food products, standard recipes and proper preparation.
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
  • Ability to supervise large staff and accomplish goals on a timely basis.
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director, Food & Beverage.
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
  • Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
  • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
  • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
  • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
  • Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
  • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
  • Must be able to lift up to 30 lbs. on a regular and continuing basis.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
High school or equivalent education required. Minimum of two years of culinary schooling preferred. Bachelor's a plus.

Experience
Must have five years of prior experience as an Executive Chef with knowledge of most international and domestic dishes.

Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits. Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency. CPR certification and/or First Aid training preferred.

Grooming
All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Starwood Hotels - 2 years ago - save job
About this company
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Starwood Hotels & Resorts Worldwide knows how to shine a light on hospitality. One of the world's largest hotel companies, it has...