Marriott International Anaheim , CA 92808
Posted 2 months ago
Job Number 24041651
Job Category Food and Beverage & Culinary
Location The Westin Anaheim Resort, 1030 West Katella Avenue, Anaheim, California, United States VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, Wincome Management. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
JOB OVERVIEW:
Efficient running of kitchen operations is the main responsibility of the Executive Sous Chef and is required to oversee food preparation and ensure their appropriate presentation to Westin Anaheim Resort guests. Ensures, that all company guidelines are followed.
The Exec Sous Chef has the duty of analyzing level of quality of food prepared before such food gets to the guests.
WORK REQUIREMENTS:
The executive sous chef is expected by the organization to perform a number of duties, which have been presented in the job description example below:
Provide assistance to executive chef in all restaurant, bar, and banquet outlets
Oversee kitchen operations, which must be done in accordance with the Westin Anaheim standards
Update the work schedule to be assigned to each cook and chef.
Ensure junior chefs adhere strictly to recipe review program of the Westin Anaheim
Apply on daily basis the Culinary Check List designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation
Attach recipe review and culinary check list to culinary package for management reviews
Properly monitor cooks' working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation
Be available to oversee loading and to control fresh food quality of all Kitchen deliveries
Ensure proper storage of fresh products and other food items
Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization
Provide the all-important training to newly recruited cooks, chefs and take note of how they progress
Maintain consistency and quality in food taste in line with photos and recipes made available by the WAR management team
Communicate with the receiving daily, ensuring food deliveries are accounted for and received properly
Carry out consistent check up of coolers to ensure unexpected shortage is avoided
Closely monitor process of food preparation in all food
Provide food requisitions daily to Birch Street to ensure adequate provisions are made for next day's cooking
Be proficient in ordering soft ware and being able to generate PO's
Assist in Banquets and Catering to ensure all banquets are executed efficiently and accurately
Oversee daily operations of Tangerine Restaurant in tandem with junior culinary leadership
Assists and help completes inventory of all food outlets
Assist the Executive Chef in all menu development for each food outlet
Closely monitors labor and productivity of all culinary staffing
Works with all FOH management and department heads to ensure proper service and quality for our WAR guests
Ensures all culinary staffing is to business needs and guidelines
Ensure all budgetary guidelines are met and maintained.
Make sure all Brand Standards are followed and completed
REQUIREMENTS:
2-3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major.
Minimum of 5 years in hospitality as an experienced Chef in a full-service hotel
2-3 years' experience managing a culinary operation
Proven experience in catering & banquets required
Must possess a high level of creativity and high-quality standards
Complete knowledge and understanding of the hospitality industry, purchasing policies and procedures.
Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
Must have a valid driver's license.
Compensation: 104-109k
This company is an equal opportunity employer.
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Marriott International