Aimbridge Hospitality
Marriott Palmetto Resort and Spa - Sous Chef OEM
Aimbridge Hospitality, Florida, New York, United States
Qualifications
Typically requires a Bachelor's degree and 2 to 4 years of experience in a high volume, full-service restaurant. Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership, coaching, and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems, Company-approved spreadsheets and word processing. Ability to work a flexible schedule. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must maintain composure and objectivity while under pressure. Responsibilities
Produces innovative and diversified menus that reflect the restaurant's overall vision. Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively. Designs aesthetic plating presentations. Ensures that hygiene and food safety requirements are met. Maintains kitchen inventory and assigned budget. Approach all encounters with guests and employees in a friendly, service oriented manner. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid. Maintain a friendly and warm demeanor at all times. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage, waste and over‑production. Regularly review house counts, forecasts and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees. Assist in the achievement of departmental objectives and goals. Expedite peak meal periods by maintaining a 'hands on' approach. Works within monthly set food cost budget, adjust food requisitions and controls waste. Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Benefits
After an initial waiting period, those hired into full‑time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details. Medical, Dental, and Vision Coverage. Short-Term and Long-Term Disability Income. Term Life and AD&D Insurance. Paid Time Off. Employee Assistance Program. 401(k) Retirement Plan. Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Management and Manufacturing Industries
Hospitality
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Typically requires a Bachelor's degree and 2 to 4 years of experience in a high volume, full-service restaurant. Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership, coaching, and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems, Company-approved spreadsheets and word processing. Ability to work a flexible schedule. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must maintain composure and objectivity while under pressure. Responsibilities
Produces innovative and diversified menus that reflect the restaurant's overall vision. Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively. Designs aesthetic plating presentations. Ensures that hygiene and food safety requirements are met. Maintains kitchen inventory and assigned budget. Approach all encounters with guests and employees in a friendly, service oriented manner. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid. Maintain a friendly and warm demeanor at all times. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage, waste and over‑production. Regularly review house counts, forecasts and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees. Assist in the achievement of departmental objectives and goals. Expedite peak meal periods by maintaining a 'hands on' approach. Works within monthly set food cost budget, adjust food requisitions and controls waste. Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Benefits
After an initial waiting period, those hired into full‑time positions are eligible for a competitive benefits package that includes the following: Now offering Daily Pay! Ask your Recruiter for more details. Medical, Dental, and Vision Coverage. Short-Term and Long-Term Disability Income. Term Life and AD&D Insurance. Paid Time Off. Employee Assistance Program. 401(k) Retirement Plan. Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Management and Manufacturing Industries
Hospitality
#J-18808-Ljbffr