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Sous Chef

Company: Marriott Franklin Cool Springs
Location: Franklin
Posted on: October 12, 2019

Job Description:

BASIC PURPOSE : Coordinate, plan and supervise the production, preparation and presentation of food for the hotel's restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ORGANIZATIONAL SCOPE :Responsible for supervising the production of food. Recommends and implements procedural/production changes. Monitors food and labor costs. Position reports to the Executive Chef. ESSENTIAL FUNCTIONS : **Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all Chartwell Franchise standards. **Supervise the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. **Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. **Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved. **Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction. **Perform special projects and other responsibilitiesas assigned. Experience: Experience required by position is from three to four years of employment in a related position. Skills and Abilities: Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. See job description

Keywords: Marriott Franklin Cool Springs, Franklin , Sous Chef, Hospitality & Tourism , Franklin, Tennessee

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