Senior Sous Chef

Marriott Hotels Resorts; Exeter; On-site; GBP 36,000 - 40,000; Full time

Job summary

A leading hotel chain in Exeter is looking for a Culinary Manager to oversee kitchen operations, ensuring high culinary standards and guest satisfaction. The ideal candidate will have extensive culinary experience and manage kitchen shifts, ensuring compliance with safety regulations, food handling, and sanitation standards. This full-time position offers a salary between £36,000 and £40,000 per annum, a yearly bonus based on KPIs, and various benefits including private medical insurance and access to gym facilities.

Benefits

Private Medical Insurance

Yearly Bonus based on KPIs

Free on-site parking

Meal on duty

Access to our GYM

Global Marriott discounts

Qualifications

• 4 years experience in culinary food and beverage.
• 2 years experience with a degree in Culinary Arts.

Responsibilities

• Manage kitchen shift operations and ensure compliance.
• Estimate daily production needs and communicate accordingly.
• Assist Executive Chef with kitchen operations.

Skills

Culinary Experience

Food Handling

Restaurant Experience

Kitchen Management Experience

Food Preparation Experience

Kitchen Experience

Labor Cost Analysis

Catering

Cooking

Cost Control

Sanitation

Knife Skills

Education

High school diploma or GED

2-year degree in Culinary Arts or related field

Job description

Overview

Description

JOB SUMMARY

36000 - 40000 Per Annum

1000 Bonus after 6 Months Employment

Private Medical Insurance

Yearly Bonus based on KPIs

FREE on-site parking

Meal on duty

Access to our GYM

Global Marriott discounts stay in style wherever you go!

Benefit Hub - Access to Discounts & Vouchers

This is a Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally managing all areas of the kitchens controlling Purchasing & Health & Safety. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 2 AA Rosette Experiance Required

Candidate Profile

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Develops designs or creates new applications ideas relationships systems or products including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.
• Encourages and builds mutual trust respect and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achesives and exceeds goals including performance goals budget goals team goals etc.
• Develops specific goals and plans to prioritize organize and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
• Participates in the employee performance appraisal process providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

Required Experience :

Senior IC

Key Skills

• Culinary Experience
• Food Handling
• Restaurant Experience
• Kitchen Management Experience
• Food Preparation Experience
• Kitchen Experience
• Labor Cost Analysis
• Catering
• Cooking
• Cost Control
• Sanitation
• Knife Skills

Employment Type : Full-Time

Experience : years

Vacancy : 1

Yearly Salary Salary : 36000 - 40000