Executive Sous Chef

Executive Sous Chef – Le Meridien & Sheraton Charlotte The Le Meridien and Sheraton Hotel Charlotte complex is seeking a dynamic Executive Sous Chef to help lead our kitchen staff. Multiple outlets and bars including a rooftop venue will offer a creative, dynamic, and diverse culinary opportunity for the right individual. The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. Responsibilities Responsible for the execution of all Sheraton and Le Meridien Hotels and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. Assist the Executive Chef in budgeting, including food cost, payroll, etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year and report all variances from actual budget with the reasons and recommendations for remedial action. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. Maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager and Executive Steward to establish and maintain control of the standards for purchasing and receiving items. Test and evaluate products for quality, paying particular attention to yield, holding qualities, market price, and wastage usage of leftovers. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Control equipment and schedule maintenance. Perform any other duties as required by management. Qualifications At least 4 years of previous culinary management experience in a high-volume, multi‑outlet hotel restaurant. Experience executing banquet events of 600 or more, including Garde Manger and hot kitchen supervision. Previously supervised other culinary managers. Proven culinary skills and the ability to lead, develop, and motivate staff. Ability to teach employees the importance of, and how to interact with, internal and external guests and courteously solve internal requests. Creative and up to speed on new concepts and food trends. Basic mathematical skills and the ability to create and understand financial reports. Ensure that all health standards are consistently maintained. Ensure all safety and security policies and procedures are followed. Excellent written and verbal communication skills. Ability to multi‑task and work in a fast‑paced environment. Ability to train staff to produce high volumes of work while maintaining quality at Marriott standards. Proficient with computers. Experience managing payroll and schedules required. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Serve Safe certified food manager. Must be able to lift and carry up to 40 lbs. Must be able to push and pull carts and items weighing up to 75 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. The Le Meridien and Sheraton Charlotte Hotel is an equal opportunity employer. #J-18808-Ljbffr Le Meridien & Sheraton Charlotte Hotels