Sous Chef

Marriott Raleigh Durham Research Triangle Park; Durham (NC); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Marriott Raleigh Durham Research Triangle Park is seeking a dedicated food and beverage leader to oversee food production and ensure all culinary operations meet the highest levels of quality and safety. The role involves direct supervision of food production areas, working closely with the Executive Chef to maintain standards and manage a diverse kitchen team.

Candidates should have significant experience in the hospitality food and beverage sector, exemplary leadership skills, and a creative approach to menu planning. The position also includes various benefits, ensuring a supportive work environment.

Qualifications

• Three or more years of progressive experience in Hotel Food & Beverage or Culinary Degree with 2 years experience.
• Demonstrated ability to energize a diverse team of culinary professionals.
• Computer literate with experience in high volume catering.

Responsibilities

• Direct and supervise food production areas effectively.
• Ensure cleanliness, sanitation, and safety in kitchen.
• Monitors food outlets for quality and safety.
• Participate in media and community opportunities.

Skills

Leadership and managerial skills

Knowledge of culinary trends

Ability to work in high volume catering

Creativity in menu design

Strong service skills

Education

Culinary Degree or equivalent experience

Job description

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

JOB SUMMARY

Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

ESSENTIAL JOB FUNCTIONS

• Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
• Expedite peak meal periods by maintaining a "hands on" approach.
• Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
• Assures timely set up, schedules well trained cooks in all areas in proper uniform.
• Assists the Outlet‑Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
• Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel‑level departments to facilitate services agreed upon by the sales office and prospective clients.
• Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
• Assist in the achievement of departmental objectives and goals.
• Works within monthly set food cost budget, adjust food requisitions and controls waste.
• Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;
• Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;
• Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
• Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;
• Personally respond to food‑related feedback and ensure proper processes and reports are produced
• Ensure that all kitchen equipment is in good working order and is properly maintained;
• Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees

Qualifications

KNOWLEDGE, SKILLS & ABILITIES

• Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry. Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events. Experienced in high volume catering with hotel top brands and fine dining Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service; Current on all culinary trends and active in the furthering of his/her own culinary development Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals; Computer literate;

PHYSICAL DEMANDS

• Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
• Frequent twisting, bending, stooping, reaching, standing, walking,
• Frequent talking, hearing, seeing and smiling.

Benefits

• (k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts