Sous Chef

Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Other duties as assigned. Responsibilities: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications: Minimum of three years of experience as a line cook; prior supervisory experience required. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Health insurance / 401k Paid time off 8 Paid holidays Marriott Hotel Discounts at any Marriott property 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes. #J-18808-Ljbffr