Sous Chef

** Sous Chef**

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** Sous Chef**

**Sheraton Oklahoma City Downtown Hotel**

**BENEFITS:**

* Growth opportunities!

* Marriott discounts at properties around the world

* Full range of benefits. Including:

* Medical

* Dental

* Vision

* 401K employer match

* Paid time off

* Tuition reimbursement and more!

**JOB TYPE:** Full-time

**SCHEDULE:** AM & PM Shift

**JOB OVERVIEW****:** Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs.

**ESSENTIAL JOB FUNCTIONS:**

* Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

* Establish the day's priorities and assign production and preparation tasks for staff to execute.

* Create daily menu specials and receive feedback from the Executive Chef.

* Review banquet event orders and make note of any changes.

* Communicate both verbally and in writing to provide clear direction to staff.

* Take physical inventory of specified food items for daily inventory.

* Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

* Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.

* Ensure that staff report to work as scheduled; document any late or absent employees.

* Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.

* Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

* Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

* Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

* Observe guest reactions and confer with service staff to ensure guest satisfaction.

* Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

* Assist The Executive Chef in menu development and execution.

* Work with the catering department to ensure guest satisfaction and exceed/meet guest expectations.

* Review sales and food costs with the Executive Chef to ensure the department is meeting budgeted costs.

* Ensure that excess item are utilized efficiently.

* Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff. Back to basics training maintained.

* Maintain hotel policies and standards.

* Perform any other job-related duties as assigned.

* Comply with attendance rules and be available to work on a regular basis

**REQUIRED SKILLS AND ABILITIES:**

* Self-starting personality with an even disposition.

* Maintain a professional appearance and manner at all times.

* Can communicate well with guests.

* Must be willing to pitch-in and help co-workers with their job duties and be a team player.

* Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.

* Ability to work with all products and food ingredients involved.

* Ability to operate, clean, and maintain all equipment required in job functions.

* Ability to plan and develop menus and recipes.

* Ability to apply basic supervisory skills to plan, organize, direct, coach, train, and discipline, as necessary.

* Ability to ensure the security of kitchen access, products, and hotel property.

* Ability to operate with stress, time constraints, physical activity, and continuous walking. Finger/hand dexterity in order to operate food machinery.

* Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c)

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