Executive Chef Assistant
2 months ago
We are seeking a highly skilled and experienced Sous Chef to join our team at JW Marriott Charlotte. As a key member of our culinary team, you will be responsible for supporting the Chef in charge of a culinary outlet or discipline, and have been trained in all aspects of food and beverage daily operations.
Key Responsibilities- Support the Chef in developing and representing all food, beverage, and service of the department, creating a culture of continuous learning and training with an emphasis on high-quality, fresh ingredients utilizing seasonal techniques and preparations.
- Assist with interviews, hire, and train and manage all culinary staff on a daily basis.
- Have knowledge of all current local health department, corporate HACCP, and food safety SOPs, and federal guidelines, ensuring the operation is in continuous compliance.
- Help organize, oversee, and manage all food prep operations in daily operations.
- Help create assigned menus, recipes, and use records.
- Help organize and execute assigned menu implementation lists and timelines.
- Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOPs and directives, utilizing all daily forms and functions of WLW.
- Support the Chef, sales department, and outlet FOH in the food and beverage marketing and sales programs.
- Execute all accounting procedures required, including F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques.
- Check freshness of foods and ingredients, ensure all recipes and portion use records are followed.
- Monitor all food-related expenses and ensure budgeted levels are achieved.
- Monitor all guest corporate feedback scores and conspire for positive influence on rankings.
- Foster a climate of cooperation and respect between coworkers.
- Mentor all associates for career development and advancement.
- Associates of Culinary Arts or Business Administration.
- Basic computer skills, including Excel, Word, Outlook, and TM1.
- All cooking and preparation equipment knowledge.
- All stewarding cleaning and maintenance equipment knowledge.
- Basic human resources skills and knowledge.
- Basic sales skills and technique knowledge.
35% cerebral and 65% physical.
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