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Executive Chef

2 months ago

Charleston, West Virginia, United States Marriott Charleston Full time
Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our team at Marriott Charleston. As a key member of our culinary team, you will be responsible for overseeing the daily operations of our kitchen, ensuring that all food is prepared to the highest standards of quality and presentation.

Key Responsibilities
  • Operational Excellence: Ensure that all kitchen operations are conducted in a safe, efficient, and cost-effective manner, within budgetary guidelines and in response to actual conditions.
  • Menu Development and Implementation: Assist in the development and implementation of new menu items, ensuring that they meet the highest standards of quality, presentation, and flavor.
  • Staff Management and Training: Train and develop kitchen staff on proper food preparation and handling techniques, as well as ensure that all staff members consistently adhere to uniform, grooming, and appearance standards.
  • Quality Control and Assurance: Conduct regular inspections of all kitchen areas, including dishwashing and coolers, to ensure that all food is prepared and stored in accordance with health department and hotel sanitation guidelines.
  • Communication and Collaboration: Maintain effective communication with kitchen staff, food and beverage management, and hotel departments to ensure seamless operations and high-quality service to guests.
  • Administrative Duties: Complete or assist with administrative duties associated with personnel and payroll matters, including ensuring that all kitchen staff are aware of issues relating to food and beverage and general hotel operations.
Requirements
  • Minimum 3 years of experience as a Sous Chef in a high-volume kitchen environment.
  • Proven track record of success in menu development, kitchen operations, and staff management.
  • Excellent communication and leadership skills, with the ability to work effectively with cross-functional teams.
  • Strong knowledge of food safety and sanitation guidelines, as well as hotel operations and policies.