Executive Sous Chef at Marriott Cincinnati North

Job description: Description POSITION PURPOSE Manage and service all aspects of the kitchen with regard to employees, food product and planning. ESSENTIAL FUNCTIONS - Plan and oversee day to day culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items. - Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Daily and monthly inventory control in line with daily accurate ordering. - Conduct employee training on a regular basis SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: - Consult with the Chef de Cuisine and Executive Chef on a daily basis, as well as with other departments that are directly related to the culinary department. - Participate in long range planning and development for the culinary department. - Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking. Requirements SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: - Must be able to speak, read, write and understand the primary language(s) used in the workplace. - Must be able to read and write to facilitate the communication process. - Requires good communication skills, both verbal and written. - Must possess basic computational ability. - Must possess basic computer skills. - Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. - Thorough working knowledge of hot and cold food preparation. - Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. - Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. - Works with minimal supervision - Monitor and maintain cleanliness, sanitation and organization of assigned work areas. - Maintain and strictly abide by state sanitation/health regulation and resort requirements. - Maintain and ensure a high-quality product and mise en place of food preparation. - Mise en place of tools, equipment and supplies - Wrap, cover, label and date all items being stored in the appropriate places - Clean and wipe down food prep areas, reach-ins/walk-ins and shelves with the appropriate and approved sanitizers. - Prepare all menu items following the set recipes and yield guides - Assist in plating up Banquet meals - Attend designated meetings - Perform duties in other areas of the kitchen or other resort kitchens as assigned - Follow maintenance program and cleaning schedules - Ensure that all assigned staff has reported to work – document any late or absent employees - Coordinate breaks for assigned staff. - Prepare and assign production and prep work for assigned staff to complete; review priorities - Communicate additions or changes to the assignments as they arise throughout the shift - Meet with the Chef de Cuisine, Executive Sous Chef and or Executive Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance - Assist assigned staff wherever required ensuring optimum service to our guests - Check Restaurant event orders to ensure that they are correct and complete, ensure proper and plentiful mise en place - Inform the Chef de Cuisine, Executive Sous Chef and or Executive Chef of any shortages before the items…