Sous Chef

Buffalo Marriott LECOM HARBORCENTER; Buffalo (NY); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Health insurance

401k

Paid time off

8 Paid holidays

Marriott Hotel Discounts

2 Complimentary night hotel stays per年

1 Complimentary meal per shift worked

Located on bus and metro routes

Job summary

Buffalo Marriott LECOM HARBORCENTER is seeking a seasoned Line Cook with supervisory experience to lead kitchen operations in our designated outlets. You will plan, prep, set up and provide quality service for menu items and specials, while directing and training kitchen staff to maintain high standards.

Responsibilities include maintaining organization, cleanliness, and sanitation of work areas and equipment, communicating with guests and management, and ensuring adherence to safety rules and

Qualifications

• Three years of line cook experience with supervisory responsibilities.
• Ability to communicate clearly with guests, management and co-workers.
• High school diploma or equivalent; culinary training certification preferred.

Responsibilities

• Plan, prep, set up and provide quality service for menu items and specials.
• Direct, train and monitor performance of kitchen staff.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

Skills

Leadership

Communication

Bilingual English/Spanish

Education

High school diploma or equivalent

Culinary training certification (preferred)

Job description

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Other duties as assigned.

Responsibilities:

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment.

Qualifications:

• Minimum of three years of experience as a line cook; prior supervisory experience required.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, certification of culinary training preferred.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Bilingual English/Spanish a plus.
• Health insurance / 401k
• Paid time off
• 8 Paid holidays
• Marriott Hotel Discounts at any Marriott property
• 2 Complimentary night hotel stays per year at any Shaner Hotel property
• 1 Complimentary meal per shift worked
• Located on bus and metro routes.