Responsible for implementing centralized kitchen procedures, ensuring quality and safety standards, and supporting the Head Chef in menu planning and service operations at the Fénix Gran Meliá hotel.
Responsibilities
Implement company kitchen strategy and procedures
Support F&B tool implementation
Identify and propose kitchen efficiency improvements
Executive Sous Chef responsible for leading kitchen operations, staff development, food safety, budgeting, and guest service at a Marriott International hotel.
Responsibilities
Lead kitchen operations and staff
Develop and implement menu and purchasing procedures
Ensure food safety and sanitation standards
Manage budgeting and financial performance
Provide customer service and guest satisfaction
Requirements
High school diploma or GED
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
The Junior Sous Chef is responsible for assisting in the training and coordination of kitchen staff, while actively participating in the preparation and cooking of dishes to ensure a consistent and high-quality culinary experience.
Responsibilities
Assist in training staff in the production and execution of outlet needs, ensuring consistency and a high-quality culinary experience.
Support the preparation and quality control of soups, stocks, sauces, and other outlet dishes, under the guidance of senior chefs.
Contribute to the daily culinary operations in assigned areas, helping to maintain efficiency and effectiveness throughout the kitchen.
Monitor inventory levels of ingredients and supplies, and assist in stock rotation to minimize waste.
Maintain knowledge of all menus and recipes, ensuring accuracy and consistency in food preparation.
The Sous Chef manages a specific department and works with the Chef de Cuisine/Executive Chef to create, implement and maintain quality standards, overseeing daily culinary department functions.
Compensation
The salary range for this position is $70,304.00 - $78,750.00 per year.
Responsibilities
Assist the Executive Chef in managing all aspects of the culinary operations on board, including menu planning, food preparation, and service
Oversee the daily operations of the kitchen, ensuring the highest level of quality and presentation of all dishes
Collaborate with the Executive Chef to create innovative and exciting menus that cater to a diverse range of guests
Manage food costs and inventory, ensuring efficient use of resources and minimizing waste
Train, supervise, and motivate a team of chefs and kitchen staff to maintain high standards of food preparation and presentation
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