Executive Sous Chef

Job Description

Job Description

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

This position offers a competitive salary $80,000 - $85,000 (based on experience) with bonus eligibility. This position is eligible for full benefits (medical, dental & vision), 401K, DailyPay, paid vacation, free downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY

Assist in the planning, prep and orchestrate the production of quality products for the 4-Diamond Amway Grand Plaza Hotel. Maintain organization, cleanliness and sanitation standards in all work areas and equipment. Must possess strong organizational skills, the ability to adapt to last minute additions and changes as well as the ability to lead and motivate a team. Able to create a variety of cuisine utilizing regional and seasonal products. Will communicate with Banquet Chef, Garde Manger Chef, Sous Chef, Restaurant Chef, Restaurant Sous Chefs, Pastry Chef and Executive Chef on a daily basis. Should demonstrate strong production and creative skills.

ESSENTIAL FUNCTIONS

- Ensures that staffing levels in all Restaurant Kitchens/Banquet Kitchen/Garde Manger/are maintained so as to provide for optimal performance of all duties

- Represents Chef in his/her absence

- Administers and ensures adherence to departmental guidelines, policies and procedures

- Responsible for smooth, efficient, cost effective operation of restaurant and Banquet food production activities, to include labor management, inventory control, use of product and adherence to all governmental/Hilton Ecosure sanitation standards

- Establishes/oversees kitchen opening and closing operations

- Oversees food handlers in the preparation and production of all hot and cold food items

- Ensures that all raw food ingredients are received and stored in the proper manner

- Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times

- Organizes materials to assist food handlers in the performance of their duties as needed to ensure Hilton standards for timely preparation/service of food cooked to order are met

- Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental and Hilton Food Service Sanitation standards

- Ensures that frequent inspections of all preparation and cooking equipment are performed so that they are kept clean, sanitary and in perfect operating order

- Reports all equipment maintenance needs to engineering

- Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to AHC Hotels standards

- Follows New Hire Training and ongoing Hilton Service Competency program in accordance with hotel policy

- Reviews daily payroll reports, controls daily labor costs, recommends staff adjustments as business activity changes

- Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel

- Communicates daily with respective Restaurant/Outlets Chefs and department employees to obtain/provide current information regarding daily activities/functions and upcoming events

- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve

- Conducts meeting with department employees as required, to communicate effectively with all Banquet beverage department personnel to ensure that they are kept current on pertinent hotel information and activities

- Other duties as assigned

GENERAL

- Promotes and applies teamwork skills at all times

- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

- Is polite, friendly, and helpful to guests, management and fellow employees

- Executes emergency procedures in accordance with hotel standards

- Complies with required safety regulations and procedures

- Attends appropriate hotel meetings and training sessions

- Maintains cleanliness and excellent condition of equipment and work area

- Complies with hotel standards, policies and rules

- Recycles whenever possible

- Remains current with hotel information and changes

- Complies with hotel uniform and grooming standards

- This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

REQUIRED SKILLS

- Excellent culinary skills and knowledge of food productions techniques

- Thorough knowledge and understanding of kitchen equipment use and operation

- Outstanding leadership, management, organizational, and communication skills

- Ability to speak, read and write English

- Ability to work flexible schedule to include weekends and holidays

EDUCATION & EXPERIENCE

- ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience

- Five to seven years’ experience in quantity food production, in an upscale hotel or freestanding restaurant

- Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment

- Excellent culinary skills and knowledge of food productions techniques and standards

- Thorough knowledge and understanding of kitchen equipment use and operation

- Ability to bend, stoop, stand, lift 35 pounds

- Outstanding leadership, management, organizational, and communication skills

- Ability to speak, read and write English

- Ability to work flexible schedule to include weekends and holidays