Sous Chef - Kingston, Canada - Marriott International

Description

Job Number
Job Category Food and Beverage & Culinary
Location Delta Hotels Kingston Waterfront, 1 Johnson Street, Kingston, ONT, Canada VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, Diamond Hotels Canada Inc.. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

JOB SUMMARY

DELTA HOTELS BY MARRIOTT KINGSTON WATERFRONT

POSITION: Sous Chef

REPORTING TO: Chef /Director of Food & Beverage

LOCATION: 1 Johnson Street, Kingston, ON

SALARY: $70,000/year 40 hours per week

TERMS: Permanent/Full-time

START DATE: As soon as possible

EMPLOYMENT CONDITIONS: Days, Evenings, Nights, Weekends

VACANCIES: 1

POSITION SUMMARY:

Your primary responsibility is to assist the Chef in administering and overseeing the day to day kitchen operations and to appropriately manage and supervise people and resources. Maintain and enrich the quality of food and menus as put forth by the Chef. You are to be an overall leader with regards to work ethic, creativity, organization, and product quality of the kitchen.

DUTIES & RESPONSIBILITIES:

• Verify all soups, stocks, sauces, meats, and other ingredients for all functions
• Prepare and cook food in accordance with hotel standards
• Work effectively with other hotel departments to ensure brand standards, product, and service expectations are consistently met
• Meets with Sales & Catering Manager to coordinate the details for banquet functions
• Train, coach, guide kitchen staff on food preparation, cooking techniques, garnishing and presentation of food
• Follow proper purchasing procedures and maintain positive relationships with suppliers
• Monitor the scheduling of staff as per business levels, monitor labor costs and be mindful of food costs.
• Assists in the creation of restaurant menus that are seasonal, current, and creative and facilitate menu tastings with both front and
• back of house.
• Respond to guest concerns, complaints, and compliments as required
• Establish high standards and manage the process of continual improvements in the quality of food, kitchen, and sanitation.
• Responsible for the cleanliness and organization of the kitchen, fridges, and storage areas
• Enforce health & safety standards and legislative compliance.
• Provides leadership, direction, innovation, motivation, creativity, and versatility to the Kitchen operations. Strive for maximum
• efficiency in the operations and staff productivity.
• Follow and enforce all Hotel policies, emergency procedures, and HR policies.
• Direct, supervise, coach, guide, and encourage Kitchen employees. Implement progressive discipline procedures, when necessary,
• in consultation with the Chef/Human Resources.
• Provides regular and ongoing feedback to the kitchen staff
• Assist line cooks whenever needed and ensure quality product and presentation at all times
• Perform any other duties as requested by the Chef

Job Requirements

QUALIFICATIONS & JOB SPECIFICATIONS:

• Completion of a 2-year community college diploma in Culinary Management
• Red Seal certification an asset
• A minimum of 2 years cooking experience in a fine dining restaurant
• Must be proficient in all aspects of kitchen operations and possess high level cooking skills
• Exposure in a banquet operation preferred
• Must be knowledgeable in food cost and labor cost control
• Excellent interpersonal and communication skills with a proven ability to lead and motivate a team
• Previous experience in a Marriott environment with strong knowledge of and training in Delta Hotels brand standards preferred
• Able to read, write and speak English fluently
• Must be self-motivated, on top of industry trends, have a passion and drive for excellence
• Must possess the ability to communicate effectively within a diverse team environment
• Must possess the ability to work effectively and collaboratively in a multi-culture environment with co-workers, managers, and guests
• Must be able to workdays, nights, weekends, special holidays
• Ability to cope with high pressure situations and adapt to changing situations with tact and diplomacy

CORE COMPETENCIES:

• Communication: Provides and encourages the expression of diverse ideas and opinions, actively listens to others, works to resolve differences, and maintain work relationships.
• Teamwork: Actively participates in the work of the team by taking on different roles and responsibilities; encouraging efforts and contributions of others.
• Ensures that the tasks are completed through fair and reasonable sharing of responsibilities and opportunities for participation.
• Adaptability: Having flexibility in handing change, being able to juggle multiple demands, and adapting to new situations with new ideas and innovative approaches
• Customer Service Focused: Establishes and maintains relationships with guests/staff by listening and gaining their trust and is dedicated to exceeding customers'
• expectations and requirements.
• Self-Management: Ability to regulate and control their emotions, thoughts, and behaviours, and having the ability to set goals
• independently and the initiative to achieve them.

WORK ENVIRONMENT:

Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High levels of stress may be associated during peak periods
• Must be able to work in hot and cold temperatures
• Noise level is usually moderate
• Exposure to extremely hot working surfaces
• Required to handle knives
• Care must be taken to avoid slip, falls, burns and cuts

Description of Pay and Benefits

SALARY: $70,000/year 40 hours per week

TERMS: Permanent/Full-time

START DATE: As soon as possible

EMPLOYMENT CONDITIONS: Days, Evenings, Nights, Weekends

VACANCIES: 1

This company is an equal opportunity employer.

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