Executive Sous Chef

Marriott Raleigh Durham Research Triangle Park; Durham (NC); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Room discounts

Employee discounts

Disability insurance

Life insurance

Employee assistance program

Food & beverage discounts

Job summary

Marriott Raleigh Durham Research Triangle Park in Durham, NC is seeking an experienced Lead Chef to drive culinary excellence across Banquets, Outlets, In Room Dining and Staff Dining. You will design menus, mentor staff, and manage procurement, production and presentation while ensuring profitability and quality.

The role requires leadership, strong cost-control skills, and up-to-date knowledge of food safety standards; you will engage in capital projects and cross-department collaboration to

Qualifications

• Experience in high-volume catering for hotel top brands and fine dining.
• Proven leadership and team development skills.
• Strong financial acumen with cost control experience.
• Proficient in menu development and quality standards.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Oversee daily operations of the Kitchen department, including Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding.
• Develop and implement menus for outlets and catering with seasonal, locally inspired items.
• Manage procurement, production, preparation, presentation, and cost controls.
• Lead and mentor kitchen team; schedule and staffing; recruit as needed.
• Ensure compliance with health, safety, and corporate standards.
• Collaborate with hotel leadership on capital projects and promotions.
• Coordinate with other departments and participate in meetings.

Skills

Leadership

Menu development

Cost controls

Food safety

Staff training

High-volume catering

Tools

Computer literacy

Job description

Come join the team at Marriott Raleigh Durham Research Triangle Park, conveniently located on the edge of Morrisville, NC! Whether you're looking to grow your hospitality career or take the next step in a welcoming, team-focused environment, we'd love to meet you. Be part of a hotel committed to exceptional guest service and professional development. Apply today and discover where your next opportunity begins!Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.JOB SUMMARYLead Culinary team to consistently execute at a high level, develop and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods . Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.ESSENTIAL JOB FUNCTIONSThis description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.Consistently offers professional, engaging and friendly serviceOversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and StewardingResponsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas;Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials;Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality;Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices;Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived;Use Driftwood’s labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitabilityPrepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as requiredResponsible for maintaining staffing levels through proactive recruiting;Ensure that performance management and colleague training/development occurs in a timely and consistent manger;Active involvement in the development and implementation of kitchen & restaurant capital projectsParticipate in the weekly operational meetings, including the Banquet Event review;Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly;Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;Participate in media and community opportunities to showcase food and beverage products and promote the hotel.Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;Personally respond to food-related feedback and ensure proper processes and reports are producedEnsure that all kitchen equipment is in good working order and is properly maintained;Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committeesKNOWLEDGE, SKILLS & ABILITIESExperienced in high volume catering with hotel top brands and fine diningProven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service;Current on all culinary trends and active in the furthering of his/her own culinary developmentExtremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals;Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement;Fully supportive of and cognizant of all Corporate programs;Experience and comfort with television and other media promotional venues;Computer literate;PHYSICAL DEMANDSAbility to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.Frequent twisting, bending, stooping, reaching, standing, walking,Frequent talking, hearing, seeing and smiling.Benefits401(k)Disability insuranceEmployee assistance programHealth insuranceLife insurancePaid time offRoom DiscountsEmployee Food and Beverage DiscountsEEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.