About the position
The Sous Chef PM Shift at Aimbridge Hospitality plays a crucial role in the culinary operations of the Marriott Knoxville Downtown. This position requires close collaboration with the Executive Chef to plan and direct food preparation in the kitchen, ensuring that all culinary standards are met and that the kitchen operates efficiently. As a management-level associate, the Sous Chef is expected to work diligently throughout the day to fulfill job responsibilities, which may include working overtime as necessary. The role demands a high level of discretion and independent judgment, as the Sous Chef will be responsible for directing the work of at least three full-time kitchen staff members and handling complex issues that arise in the kitchen environment. The Sous Chef is tasked with producing innovative and diversified menus that align with the restaurant's vision, training kitchen staff on policies and sanitation regulations, and organizing schedules to ensure effective kitchen operations. This position also involves designing aesthetic plating presentations, maintaining hygiene and food safety standards, and managing kitchen inventory within the assigned budget. The Sous Chef must approach all interactions with guests and employees in a friendly, service-oriented manner, maintaining high standards of personal appearance and grooming in accordance with brand standards. In addition to culinary responsibilities, the Sous Chef will be involved in administrative tasks such as preparing annual reviews for employees, monitoring banquet and catering activities, and ensuring compliance with Aimbridge Hospitality standards and regulations. The role requires the ability to work well under pressure, effectively handle workplace problems, and maintain composure in stressful situations. Overall, the Sous Chef PM Shift is a dynamic position that combines culinary expertise with leadership and management skills, contributing to the overall success of the hotel's dining operations.
Responsibilities
- Produces innovative and diversified menus that reflect the restaurant's overall vision.
- Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
- Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
- Designs aesthetic plating presentations.
- Ensures that hygiene and food safety requirements are met.
- Maintains kitchen inventory and assigned budget.
- Approaches all encounters with guests and employees in a friendly service-oriented manner.
- Maintains high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
- Maintains regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
- Complies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid.
- Maintains a friendly and warm demeanor at all times.
- Ensures that all kitchen personnel fulfill their job functions appropriately.
- Creates menus and food presentation.
- Addresses and resolves all customer problems in an efficient and effective manner.
- Performs spot checks for menu accuracy and taste.
- Minimizes spoilage waste and over production.
- Regularly reviews house counts forecasts and VIP lists.
- Monitors all Banquet and Catering activity.
- Maintains all kitchen inventories.
- Prepares annual reviews of employees.
- Assists in the achievement of departmental objectives and goals.
- Expedites peak meal periods by maintaining a 'hands on' approach.
- Works within monthly set food cost budget adjust food requisitions and controls waste.
- Familiarizes with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
- Ensures that plating standards and use records are posted according to Aimbridge Hospitality standards.
- Reviews food sales for accuracy daily.
- Performs any other duties as requested by the General Manager.
Requirements
- Typically requires a Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.
- Performs work under minimal supervision and handles complex issues and problems, referring only the most complex issues to higher-level staff.
- Possesses comprehensive knowledge of subject matter.
- Provides leadership coaching and/or mentoring to a subordinate group.
- Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing.
- Ability to work a flexible schedule.
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful high-pressure situations.
- Must be effective in handling problems in the workplace including anticipating, preventing, identifying, and solving problems as necessary.
- Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
- Must be able to work with and understand financial information and data and basic arithmetic functions.
- Must maintain composure and objectivity while under pressure.
Benefits
- Daily Pay
- Medical, Dental, and Vision Coverage
- Short-Term and Long-Term Disability Income
- Term Life and AD&D Insurance
- Paid Time Off
- Employee Assistance Program
- 401k Retirement Plan
