Executive Sous Chef: Lead Menu Creation, Excellence

Palm Beach Marriott Singer Island Beach Resort & Spa; Florida; Sur place; USD 70 000 - 90 000; Plein temps

Résumé du poste

Palm Beach Marriott Singer Island Beach Resort & Spa is seeking an Executive Sous Chef to support the Executive Chef in daily kitchen operations. You will manage culinary and stewarding staff, ensure food quality and consistency, and meet financial objectives in a high-volume resort environment.

The role offers opportunities for progression to a leadership position such as Executive Chef or Food and Beverage Director, with strong emphasis on training, performance, and brand standards.

Qualifications

• Degree or certification from an accredited culinary program preferred.
• 3 years’ experience in a managerial position of an upscale or high-volume foodservice establishment required.

Responsabilités

• Interview, select, train, schedule, coach and support associates, ensuring they perform to brand standards.
• Oversee and direct food production in a timely and efficient manner.
• Collaborate with others to develop new menu items and test recipes.
• Ensure all food products are prepared and served to recipes, portions, and standards.
• Manage and hold staff accountable for food safety, handling, and sanitation.
• Train and evaluate staff in use of kitchen equipment, techniques, and portion sizing.
• Supervise the stewarding operation and maintain kitchen cleanliness and readiness.

Connaissances

Staff management

Menu development

Food safety

Kitchen operations

Formation

Culinary degree

Description du poste

Opportunity: Executive Sous Chef

Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.

Potential Career Path

Executive Chef - Food and Beverage Director

Opportunity: Executive Sous Chef

Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives.

Potential Career Path

Executive Chef - Food and Beverage Director

Essential Job Functions

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Oversee and direct food production in a timely and efficient manner.
• Collaborate with others to develop new menu items, create and test recipes.
• Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
• Manage and hold others accountable for food safety, food handling, and sanitation requirements.
• Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.
• Supervise the stewarding operation.
• Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen’s preventative maintenance program.
• Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools.
• Attend daily/regular meetings such as BEO, AM Stand Up and F&B meetings.
• Conduct divisional/departmental staff meetings on a regular basis.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.
  
  

Position Requirements

• Degree or certification from an accredited culinary program preferred.
• 3 years’ experience in a managerial position of an upscale and/or high-volume foodservice establishment required.
  
  

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.
• Must be able to work in varied and extreme temperatures including freezers (-10F) and kitchens (90F), possibly for one hour or more.
  
  

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It