JW Marriot Sous Chef

ahcexternalsite; Grand Rapids (MI); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Benefits package

401K

Paid vacation

Employee meals

Hotel/restaurant discounts

Parking discounts

Job summary

AHC Hospitality in Grand Rapids is looking for a Sous Chef to lead a team of culinarians, ensuring high-quality food and clean kitchen operations. You will act as Chef de Cuisine in the absence of the Executive Chef and supervise cooks across multiple outlets, including the Concierge lounge.

This full-time role requires weekend availability and offers comprehensive benefits, employee meals, parking and hotel/restaurant discounts, with growth opportunities across AHC properties.

Qualifications

• Minimum 3 years in food service preparation and kitchen supervisory experience.
• Culinary degree or certification preferred.
• Serve Safe Certified.

Responsibilities

• Reports directly to Chef de Cuisine and assists with managing kitchen operations.
• Oversees line level staff and production processes.
• Ensures compliance with safety, sanitation and quality standards.
• Develops menus and manages inventory and labor costs.
• Writes schedules and adheres to budgetary guidelines for labor control.

Skills

Team leadership

Multi-tasking

Guest satisfaction

Calm under pressure

Menu planning

Staff scheduling

Education

Culinary degree

Job description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown -- and start your unstoppable career here.

This is a full-time position requiring weekend availability.

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY:

MAJOR FUNCTIONS
Oversees and leads a team of culinarians responsible for high quality food and the cleanliness of the kitchen. Acts as the Chef de Cuisine in the Chef de Cuisines absence, responsible for a team of cooks and food outlets including Concierge lounge. The Sous Chef is responsible for the routine operations, including food preparation and production, and supervising the kitchen staff.

LEADERSHIP

Must have strong ability to work in team environment
Must be able to multi-task and solve problems quickly
Able to motivate associates to exceed the guests expectations 100% of the time
Passion for food, cooking and guest satisfaction
Applicants must also possess a strong positive attitude and be self-motivated
Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty
Maintains good working relationship with all other departments
Conducts standup meetings with servers and kitchen staff to discuss additions to menu and to resolve any operational concerns
Knows expectations and ensures that staff understands them and that they execute said expectations with the proper guidelines
Oversees and manages all kitchen-related issues and makes recommendations when necessary on matters of importance to the Chef de Cuisine and Executive Chef
Prepares and follows up on action plans
Participates in long range planning including new menus, equipment, budget planning and renovations
Conducts one-on-one meetings with culinarians monthly
Prepares and follows up on 90 day and annual reviews with the Chef de Cuisine

ESSENTIAL FUNCTIONS:

MANAGING
Work at a station when necessary
Prepare all food items on menu, including butchering, pasta making, soup and sauces, brick oven, strong knife skills
Knowledgeable in pastry and dessert productions
Be able to work and develop recipes with fresh and local ingredients
Line checks daily in all food production areas, oversees and ensures that all stations are properly stocked and set up
Oversees and ensures all food is prepared with acceptable kitchen time (guest wait time)
Ensures culinary receive necessary training on recipes, techniques, cooking stations, equipment, butchering, safety and cleaning
Ensures that all food products are prepared to company specifications in presentations and recipes, as well as conduct audits
Oversees the ordering, receiving and storage of all food products and ensures that company specifications are met
Oversees the monitoring of weekly sales and adjusts prep production levels
Be engaged and involved with FOH management and staff. Provide detailed explanations of all dishes and be available to staff to constructively answer questions. Lead culinary part of stand-up daily by being the “culinary authority” for the kitchen about food and ingredients.
Investigates and takes ownership of guest complaints, including direct guest contact, resolution of complaints, and proper follow up if necessary
Knowledgeable about food production and presentation styles from contemporary to classic
Oversees proper rotation of food to ensure quality and freshness
Ensures that periodic quality checks for all products (i.e. temperature checks, HACCP logs) are completed
Manages the restaurant and concierge production and quality on a daily basis.
Makes staff schedules on weekly basis to ensure coverage of all essential times while maintaining the labor cost of sales
Ensure that Standard Operating Procedures are followed.
Proper uniform worn.
Month end inventories taken.
Safety training on food handling equipment; accident reports written, ensure kitchen equipment is maintained
Payroll procedures and time cards followed to include management only authorization of overtime.
Follow requisition of food items policy.
Recipe cards developed, followed and used in conjunction with use records, hold food production meeting daily.
Update use records as needed, follow-up on production charts to ensure no over producing and waste.
Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items.
Checks to see appropriate records are complete.
Oversees and ensures all JW Marriott brand standards are met and implemented
Oversees and ensures all Quality Assurance Standards are met and implemented
Enforces periodic kitchen walk through to ensure quality of food meets company specifications and to ensure that cleanliness standards are met
Oversees and ensures that restaurant and Health Department Sanitation requirements are maintained at all times
Oversees and ensures that accurate inventories, extension and menu items price verification are maintained and conducted
Maintains food costs at budgetary guidelines while possessing an understanding of food costing formulas and yield percentages
Writes schedules and adheres to established budgetary guidelines for labor control, while understanding labor costing formulas
Write menus for all meal periods, special dinners, and parties in conjunction with the Executive Chef meeting or exceeding pre-set deadlines.
Assigning, in detail, specific duties to all employees under supervision for efficient operation of kitchen to ensure quality customer service
Must also help supervise and oversee Stewarding department, making sure labor, sanitation, and departmental standards for conduct and quality are met
Must consistently supervise and oversee restaurant and/or catering activities
Must continually make sound business decisions using a sound business mind
Willing to be a team player and stepping out of ones role to assist in other areas as deemed by the Executive Chef
This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations.

DAILY RESPONSIBILITIES
Reports directly to Chef de Cuisine or Executive Chef and assist with managing kitchen operations
Will spend most of their time managing the kitchen’s line level staff and production processes.
They ensure the kitchen is properly staffed and supervise line level employees
Will adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness

This position requires weekend work, as it is essential to the role. If you are unable to work weekends (Saturday and Sundays) you would not be eligible for this position.

REQUIRED SKILLS:

• Minimum of 3 Years in Food Service Preparation and Kitchen supervisory experience in a similar volume restaurant with proven successful results with past responsibilities
• Culinary Degree or Certification Preferred
• Competence in the following dimensions of management methods: HR Planning, Staffing and Performance Planning, Quality of Operations, Accountability
• Excellent verbal communication skills, coaching ability required
• Must be knowledgeable in purchasing and production
• Must be able to determine applicability of experience and qualifications of job applicants
• Must be able to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Possesses a working knowledge and understanding of budget development process, P&L statements and general ledger
• Microsoft Outlook, Excel and Word computer experience necessary

EDUCATION & EXPERIENCE:

• Minimum of 3 years at the sous chef level for a high volume a la carte restaurant
• Culinary degree preferred or applicable experience
• High school diploma
• Serve Safe Certified

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate:

Is regularly required to stand and walk
Is required to use hands and fingers to handle or feel objects
Is required to frequently reach, push and lift with hands and arms
Is regularly required to talk or hear; taste or smell
Is occasionally required to sit and stoop; kneel, crouch, or crawl
Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.
Must occasionally lift and/or move up to 50 pounds
Specific vision abilities required by this job include close vision, distance vision, and peripheral vision