Sous Chef | Buffalo Marriott LECOM HARBORCENTER

Marriott-International; Buffalo (NY); On-site; USD 70,000 - 77,000; Full time

Benefits offered by this job

Health insurance

401k

Paid time off

Marriott hotel discounts

2 complimentary night stays per year

1 complimentary meal per shift worked

Job summary

Marriott-International in Buffalo, NY is seeking a full-time line cook with supervisory experience to join our in-house kitchen team. You will plan, prep, and set up for menu items, ensuring high standards of sanitation and quality while supervising fellow cooks to deliver outstanding dishes.

The role requires flexibility to work weekends, holidays and varied shifts. Strong communication, safety, and culinary skills are essential.

Qualifications

• Minimum of three years of experience as a line cook with supervisory experience.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, certification of culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Computer skills
• Bilingual English/Spanish a plus.

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.

Skills

Line cook experience

Supervisory experience

Computer skills

Bilingual English/Spanish

Education

High school graduate or equivalent

Job description

Job Type: Full-time

Pay: $70,000 annually with a 10% Bonus.

Work Location: In person

Benefits:

• Health insurance / 401k
• Paid time off
• 8 Paid holidays
• Marriott Hotel Discounts at any Marriott property in the world!
• 2 Complimentary night hotel stays per year at any Shaner Managed property
• 1 Complimentary meal per shift worked
• Located on bus and metro routes.

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.
• Handle guest complaints ensuring guest satisfaction.
• 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.
• Safe food handling certificate.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Computer skills

• Bilingual English/Spanish a plus.