Sous Chef Superstar

Sage Hospitality Group; Charlotte (NC); On-site; USD 58,000 - 70,000; Full time

Job summary

UNC Charlotte Marriott is seeking an experienced Sous Chef to lead the culinary team at the Golden Owl Tavern, the face of the Owl. You will oversee daily kitchen operations, mentor staff, and ensure high-quality, safe food for the hotel's restaurant and room service.

You will manage production, help shape menus, monitor costs, and foster an environment of coaching and professional growth while upholding brand standards and guest satisfaction.

Qualifications

• High school education or equivalent.
• 1-2 years experience in related position.
• Preferred experience in an on-site restaurant.

Responsibilities

• Lead daily kitchen production for hotel restaurant and room service to ensure a high-quality, consistent product.
• Manage kitchen staff: hire, train, coach and conduct performance reviews, provide open communication.
• Schedule and maintain sanitation of the kitchen, equipment and related areas to meet standards.
• Monitor, analyze and control labor and food costs; report budgets and variances.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Skills

Leadership

Mentoring

Coaching

Food & Beverage management

People management

Education

High school diploma or equivalent

Job description

Why us?

UNC Charlotte Marriott is looking for an outstanding leader for the culinary team at the Golden Owl Tavern! The Sous Chef position will be the lead for our restaurant and the face of the Owl! We are looking for an outstanding leader, mentor & coach, professional culinarian, and a I got this attitude! If you want to be part of the #1 team in the University area, come join us as we grow this amazing restaurant experience!

Job Overview

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Preferred experience working within a on-site restaurant

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

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.

• Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.