Executive Sous Chef

COMMONWEALTH LODGING MANAGEMENT LLC; Norfolk (VA); On-site; USD 58,000 - 71,000; Full time

Job summary

Commonwealth Lodging Management LLC is seeking an Executive Chef for Marriott Norfolk Waterside in Norfolk, VA. You will lead the kitchen, plan menus, and manage procurement, production, and presentation in a safe, sanitary environment while driving profitability.

The role oversees long- and short-term kitchen planning, staff development, and cost controls in a 24/7 operation, with collaboration across hotel departments to ensure guest satisfaction.

Qualifications

• Minimum 3+ years in food and beverage is preferred.
• 5+ years in a professional high-volume upscale kitchen and fast-paced environment.
• Culinary Certificate or Degree by an accredited culinary agency preferred.
• Serve Safe Manager certification preferred.
• Solid knowledge of current food trends and ethnic style cooking.

Responsibilities

• Ensure proper staffing procedures to optimize payroll costs.
• Interview, train, supervise, counsel, schedule and evaluate staff.
• Recruit and select a culinary team within a decentralized management philosophy.
• Identify strengths/weaknesses and provide timely feedback.
• Delegate responsibilities and ensure accountability.
• Conduct pre-shift meetings and review day’s operations and forecasts.
• Monitor performance and ensure adherence to departmental standards; rectify deficiencies.
• Interact with guests and associates to obtain feedback on quality and service.
• Be aware of financial budgets and goals; utilize forecasts to schedule staffing.
• Review daily payroll and ensure labor costs conform to guidelines.

Skills

Staff leadership

Budget awareness

Food safety knowledge

High-volume kitchen experience

Education

High School/GED

Culinary certificate/degree

Serve Safe Manager certification

Job description

Job Details

Job Location: Marriott Norfolk Waterside, Norfolk, VA - Norfolk, VA 23510

Salary Range: $64,840.00 - $64,840.00 Salary/year

POSITION OVERVIEW

The Executive Chef will plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Executive Chef is responsible for long- and short-term planning and day-to-day operations of the kitchen and related areas. The Executive Chef recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. This industry functions seven (7) days a week, twenty-four (24) hours a day.

JOB RESPONSIBILITIES

• Ensure proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company.
• Interview, train, supervise, counsel, schedule and evaluate staff.
• To recruit and select a suitable culinary team who can work within a decentralized management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Conduct pre-shift meetings with staff and review all information pertinent to the day and future's business.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Follow up with associates to ensure completion and accountability.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all
• procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Interacts with guests and associates to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• To be aware of all financial budgets and goals.
• Utilizing forecasts to schedule proper levels of staffing while adhering to labor standards guidelines.
• Review/maintain daily payroll report/records, ensures labor costs conform to established guidelines.
• Interact and cooperate with all departments within the hotel to enhance the guest experience.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly, and all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures.
• This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.

QUALIFICATIONS

• High School Graduate or General Education Degree (GED): or Work Equivalent
• A minimum of 3+ years of experience in food and beverage is preferred.
• Minimum of 3+ years of experience in restaurant management.
• 5+ years’ experience in a professional high volume up-scale kitchen and fast paced environment
• Culinary Certificate or Degree by an accredited culinary agency preferred
• Solid knowledge of current food trends and ethnic style cooking
• Certification- Serve Safe Manager certification preferred.
• Professional appearance and manner, good character to work in a fast-paced team
• Satisfactorily communicate with guests, management and co-workers to their understanding.

PHYSICAL REQUIREMENTS

• Exert physical effort in lifting/transporting at least 50 pounds
• Able to work extended periods of time standing up
• Push/pull carts and other equipment up to 100 pounds.
• Endure various physical movements throughout the work areas.
• Must be able to stand and exert well-paced mobility for lengthy periods of time.