Sous Chef

Ontario Trillium Foundation; Buffalo (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

Buffalo Marriott at LECOM Harborcenter is seeking a skilled Sous Chef to contribute to a high-volume kitchen in downtown Buffalo. You will work closely with the Executive Chef to maintain plating standards and oversee daily kitchen operations.

This role emphasizes leadership, training, and adherence to Marriott standards, with opportunities to design specials for events and support staffing, hiring, and policy implementation.

Qualifications

• Excellent communication skills and professional demeanor.
• Capable of creatively managing a multi-faceted operation.
• Ability to train and monitor front-line culinary staff.

Responsibilities

• Present menu items with consistent quality and plating.
• Create unique specials for catered hotel events.
• Collaborate with the Executive Chef to train frontline staff.
• Assist in hiring and rewarding associates daily.
• Prioritize, organize, delegate and ensure follow-through.
• Implement and uphold organizational policies and laws.
• Address complaints and resolve problems with the Executive Chef.

Job description

Sous Chef

Shaner has an immediate opportunity for a Sous Chef to join our team at the Buffalo Marriott at LECOM HARBORCENTER, located in downtown Buffalo just off 190, sitting at Canalside entertainment district.

We are seeking a capable and professional individual with excellent communication skills who can creatively and responsibly assist in managing a multi-faceted operation in accordance with the standards of Marriott and Shaner Hotels.

Responsibilities Include:

• Menu item presentation and consistency.
• Creating unique specials for catered hotel events.
• Working directly with the Executive Chef to ensure training and monitoring of front line culinary associates.
• Assisting in hiring and rewarding associates on a daily basis.
• A keen ability to prioritize, organize, delegate, and ensure managerial follow-through.
• Implementing and carrying out organizational policies, procedures, and applicable laws.
• Assisting the Executive Chef in addressing complaints and resolving problems is a must.