Chopps at Boston Marriott Burlington – Sous Chef

The primary responsibilities for the Sous Chef will include but are not limited to:

  • Assist with managing the daily production, preparation and presentation of all food.
  • Observe expediting flow, and make adjustments in order to adhere to control procedures for cost and quality.
  • Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation of all menu items
  • Monitor to ensure proper receiving, storage and rotation of food products, as to comply with health department regulations, including coverage, labeling, dating and placing items in proper containers for Kitchen and service.
  • Ensure that all menu specifications are met during service and production.
  • Assist with scheduling the Kitchen staff for proper coverage to be maintained for service levels, while keeping payroll costs in line with productivity forecast.
  • Ensure weekly and monthly inventories are completed in the restaurant.
  • Establish effective communication with all employees.
  • Ensure Kitchen staff adhere to the Hotel standards of conduct, policies and procedures, Food Safety standards.
  • Coach and counsel Kitchen staff when standards are not met, and policies and procedures are not followed.
  • Ensure that the equipment in the Kitchen is clean and in proper working condition, ensuring any issues are taken care of with the Engineering team.

In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences:

  • Strong organizational and analytical skills, along with demonstrated ability to multi-task and prioritize in a fast-paced work environment.
  • Demonstrated ability to work cohesively with a team.
  • Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources.
  • Must be self-directed, motivated and demonstrate exceptional customer service and interpersonal skills.
  • Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable.
  • Ability to manage Kitchen team and daily productivity
  • Problem solving, reasoning, motivating, organizational and training abilities are used often. May be required to work nights, weekends, and/or holidays
Employment Type(s): Full Time

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Email: gstark@Pyramidglobal.com
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