Franchised Sous Chef

Description

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

Like what you see? If interested, please apply on http://paradox.iapplicants.com/ViewJob-729091.html to be considered for this position.

BPR Properties is an Equal Opportunity Employer

Qualifications

Additional Information: This hotel is owned and operated by an independent franchisee, BPR Properties Corporate, LLC. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Who We Are…

Managed by BPR Properties, Hotel Paradox, A Marriott Autograph Collection hotel, welcomes guests and team members into a serene, but whimsical environment where nature is playfully blended with sophisticated style. Hotel Paradox embodies the natural beauty of the area, featuring the elements of Santa Cruz that are NOT the beach and traditionally thought of as secondary: the forest, the mountains, the redwoods, and the arts.

In February of 2016, Hotel Paradox unveiled its new identity as a Marriott Autograph Collection hotel, making it the only big brand hotel in Santa Cruz. This 170-room full service boutique hotel appeals to the discriminating leisure guest as well as the savvy business traveler. Located in the heart of eclectic Santa Cruz, less than a mile from the beach and historic boardwalk, and within walking distance to downtown shops, museums, and wineries, Hotel Paradox guests are able to easily experience the best of what Santa Cruz has to offer. The property’s unique design celebrates the beauty of the natural environment that surrounds it: an urban forest setting, bringing the outside in.

What We Look For…

We are looking for a Sous Chef to be part of a first-class culinary team that provides support, supervises, and coordinates the preparation of food according to the standards set by the Executive Chef.

The Key Responsibilities:

• Work with Executive Chef executing banquet events, breakfast, brunch, lunch & dinner service
• Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff
• Responsible for recipes, menu creation, implementation and efficient daily operation of restaurant, in room dinning, and banquets for all meals of the day
• Oversee the front line, offering a great culinary experience to our restaurant and banquet cooks
• Prepare and train staff in use of working menus, portion size, recipe cards and photo standards
• Work with restaurant management to increase food knowledge of staff to properly sell menu to customers
• Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Maintain a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils, equipment operation and sanitation and sanitary food handling
• Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures
• Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs.

The Model Qualifications

• 4+ years of experience in full-service restaurant
• 2+ years of Sous Chef experience
• Graduation from a culinary academy preferred
• Hospitality experience preferred

Like what you see? If interested, please apply now at http://paradox.iapplicants.com/ViewJob-729091.html to be considered for this position.

This company is an equal opportunity employer.

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