Executive Sous Chef-The Westin Raleigh-Durham Airport

Executive Sous Chef – Westin Raleigh‑Durham Airport We offer our associates an array of benefits, based on eligibility, including: Competitive salary based on experience Quarterly Bonuses Paid Vacation Holiday Pay 401k Job Duties: Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff. Ensure efficient, cost-effective operation and profitability of food production. Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. Assure kitchen personnel are trained in best cleanliness and sanitation practices. Communicate with the Food and Beverage Director, Sales and Catering Team, and Banquet Captain to execute events. Capable of preparing and executing food services for events up to 400+ people. Attend mandatory meetings in reference to food and beverage. Assist the Food and Beverage Director as guidance is given. Reports directly to the Executive Chef. Qualifications: High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred. Minimum 3 years cooking experience in a hotel environment or large catering/event venue. Previous kitchen supervisory experience required. Ability to communicate clearly with managers, kitchen and dining room employees, and guests. Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs. Must have flexible scheduling to accommodate hotel demands. MUST be friendly, outgoing, and willing to engage guests in conversation. Strong work ethic and a desire to succeed. Clean background check, and reliable transportation a must. Ability to lift, pull and push moderate weight is necessary. Knowledge of the use of commercial kitchen equipment/Turbo Chef. Ability to handle comments and suggestions. #J-18808-Ljbffr CMC Hotels