Marriott Lincolnshire Resort
Marriott Lincolnshire Resort – Sous Chef
Location: Lincolnshire, IL
JOB TITLE: SOUS CHEF
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: EXECUTIVE CHEF & BEV DIRECTOR
PAY RANGE: $55,000-$65,000 SALARY
Base pay range
$55,000.00/hr - $65,000.00/hr Compensation and benefits
401(k) 401(k) matching Dental insurance Employee discount Flexible spending account Health insurance: PPO/HMO Health savings account Life insurance Paid time off Vision insurance Pet Insurance Legal Insurance Colonial Worksite/Voluntary Insurance Purpose and performance goals
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Ensures sanitation and food standards are achieved. Essential duties and responsibilities
Supervises kitchen shift operations and ensures compliance with all Food and Beverage policies, standards and procedures. Maintains good housekeeping procedures in preparation areas and storages. Maintains paperwork relative to production chart, high cost control charts, BEOs and special orders. Communicates food production problems with respective affected department heads. Maintains food cost control while responsible for quality of food, food handling personnel and professional work procedures. Ensures compliance with all local, state and federal regulations (OSHA, ASI and Health Department). Checks inventories for proper storage and rotation of food. Supervises food purchasing. Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items. Supervises and directs training in food production and required food handling and sanitation certifications. Supervises and ensures strict compliance to recipe card system and maintains quarterly audit of system. Ensures that uncarded items receive locally generated cards. Checks employee cafeteria to ensure proper display, temperature and sufficient supply. Follow through on rotation menu cycle. Interact with guests to obtain feedback on product quality and service levels. Understands the impact of department operations on overall hotel financial goals and objectives and works to achieve or exceed budgeted goals. Maintains an open-door policy to answer team member questions needing immediate attention. Manages human resources in the department to attract, retain and motivate employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication, discipline and terminate as appropriate. Assists the Executive Chef & Beverage Director with menu development Attends and participates in all pertinent meetings (e.g., Daily stand-ups, BEO, Pre-Cons, staff, department and intradepartmental). Supervisory responsibilities
Directly supervises Cooks/Food Preps, Bakers and Dishwashers in the absence of the Executive Chef and Beverage Director. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment. Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards. Education and/or experience
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field; 2 years’ experience in the Culinary, food and beverage, or related professional area Language, mathematical and reasoning skills
Language: Ability to read and interpret documents; write routine reports and correspondence; speak effectively before groups. Math: Ability to calculate discounts, interest, commissions, proportions, percentages, area, circumference, and volume; apply basic algebra and geometry. Reasoning: Ability to solve practical problems, interpret instructions in various forms, and exercise sound judgment in supervisory duties. Certificates, licenses
BASSET certification; Illinois Food Handler certification Physical demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made. The employee is regularly required to stand, walk, use hands, reach, talk or hear, and may occasionally lie down as needed. Lifting up to 50 pounds and vision requirements apply. Shifts may include weekends and nights due to hospitality industry needs. Employment type and function
Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality Note: This description reflects management’s assignment of essential functions and does not create a contract of employment. This role is at-will.
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$55,000.00/hr - $65,000.00/hr Compensation and benefits
401(k) 401(k) matching Dental insurance Employee discount Flexible spending account Health insurance: PPO/HMO Health savings account Life insurance Paid time off Vision insurance Pet Insurance Legal Insurance Colonial Worksite/Voluntary Insurance Purpose and performance goals
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Ensures sanitation and food standards are achieved. Essential duties and responsibilities
Supervises kitchen shift operations and ensures compliance with all Food and Beverage policies, standards and procedures. Maintains good housekeeping procedures in preparation areas and storages. Maintains paperwork relative to production chart, high cost control charts, BEOs and special orders. Communicates food production problems with respective affected department heads. Maintains food cost control while responsible for quality of food, food handling personnel and professional work procedures. Ensures compliance with all local, state and federal regulations (OSHA, ASI and Health Department). Checks inventories for proper storage and rotation of food. Supervises food purchasing. Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items. Supervises and directs training in food production and required food handling and sanitation certifications. Supervises and ensures strict compliance to recipe card system and maintains quarterly audit of system. Ensures that uncarded items receive locally generated cards. Checks employee cafeteria to ensure proper display, temperature and sufficient supply. Follow through on rotation menu cycle. Interact with guests to obtain feedback on product quality and service levels. Understands the impact of department operations on overall hotel financial goals and objectives and works to achieve or exceed budgeted goals. Maintains an open-door policy to answer team member questions needing immediate attention. Manages human resources in the department to attract, retain and motivate employees; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve problems, provide open communication, discipline and terminate as appropriate. Assists the Executive Chef & Beverage Director with menu development Attends and participates in all pertinent meetings (e.g., Daily stand-ups, BEO, Pre-Cons, staff, department and intradepartmental). Supervisory responsibilities
Directly supervises Cooks/Food Preps, Bakers and Dishwashers in the absence of the Executive Chef and Beverage Director. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment. Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards. Education and/or experience
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related field; 2 years’ experience in the Culinary, food and beverage, or related professional area Language, mathematical and reasoning skills
Language: Ability to read and interpret documents; write routine reports and correspondence; speak effectively before groups. Math: Ability to calculate discounts, interest, commissions, proportions, percentages, area, circumference, and volume; apply basic algebra and geometry. Reasoning: Ability to solve practical problems, interpret instructions in various forms, and exercise sound judgment in supervisory duties. Certificates, licenses
BASSET certification; Illinois Food Handler certification Physical demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made. The employee is regularly required to stand, walk, use hands, reach, talk or hear, and may occasionally lie down as needed. Lifting up to 50 pounds and vision requirements apply. Shifts may include weekends and nights due to hospitality industry needs. Employment type and function
Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality Note: This description reflects management’s assignment of essential functions and does not create a contract of employment. This role is at-will.
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