PM Sous Chef

PM Sous Chef

Augustino's at the Augusta Marriott has been, and continues to be, a beloved restaurant serving our local community and hotel guests for over 35 successful years. We are committed to delivering exceptional culinary experiences and unparalleled service to our guests. Join our dynamic team and contribute to our legacy of excellence. We are seeking passionate professionals with exemplary culinary leadership experience to join our team. The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation, and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds team membership, and maintains accountability for achieving success in these areas.

Duties & Responsibilities

- Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the BOH operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedure. - Maintain Health and Safety standards set by Department of Public Health and Marriott HAACP duties. - Manage production, preparation, and presentation of all food. - Manage P&L costs. - Strong communicator, organized and showcases in depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment, and processes. - Operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create. - Assists with staff schedules on weekly basis to ensure coverage of all essential times while maintaining a minimum wage cost, with supervisor approval. - Assist with staff hiring, coaching, training, performance, etc. - Able to train for all stations in a kitchen. - Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items. - Supervises and directs training in food production areas. Ensures food quality of all product going out of the kitchen. - Checks to see appropriate records are complete. - Supervises and ensures that compliance of recipes is maintained and that quarterly audits are completed.

Essential Functions

- Ability to verbally communicate effectively with guests and co-workers. - Ability to stand for long periods of time (8-12 hour shifts). - Ability to visually check work, work area, and hotel space. - Ability to easily move about kitchens and work all stations and transition between 2 floors and 100,000sf of meeting space. - Ability to personally prepare foods, retrieve food stock from freezer and pantry, chop, cut, prepare, and deliver. - Minimum lifting of 30 pounds. - Ability to lift, tote, bend, stoop, push, and pull repetitively. - A hands-on working position must be able to physically demonstrate all aspects of the job to others.

Requirements

- Minimum 3-4 years of experience working in a similar volume-based business that strives for consistent, approachable, and elevated dishes. - Current Serve Safe Manager Certified. - Culinary Training and professional who is passionate and curious to develop and grow as a Chef. - Experience managing P&L's, labor, purchasing, vendors, and quality control while providing results in revenue. - Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader. - Well-versed and timely email etiquette as well as written and verbal communication. - Experienced in training and leading team as well as productive of large quantity food; preparation and excellence knowledge of quality food preparations.

Other Requirements

- Knowledge of English and local language. - Ability to communicate with the public in a professional and courteous manner. - Ability to communicate with all managers, supervisors and fellow associates. - Ability to handle conflict situations in a professional manner. - Ability to utilize property technology (email, event orders, internet and other systems) as needed. - Be well groomed and adhere to the hotel's dress code.

Safety Awareness

Maintain safety by adhering to safety policies, being responsible to report all accidents immediately. Support all safety programs. Proceed with caution when walking on slippery floors. Ensure proper safety instructions are given before operating any equipment. Ensures the kitchen meets all safety standards.

Notice: ARLLC, operating as Augusta Marriott at the Convention Center function seven days a week, twenty-four hours a day. You as a salaried/exempt manager must realize that under the Fair Labor Standards Act you are paid to complete a job, not work a set number of hours. There will be times when you are required to work weekends/holidays. There will also be times when long hours are expected due to occupancy and/or special events. This time is not compensated for outside of your salary. It is not our practice to provide "comp days" to salaried managers. Business levels will determine the hours expected. Compensation: $57,000.00 - $62,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.