Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,100.00 - $78,400.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee discount
Flexible Schedule
Career development opportunities
Job Description
This prestigious hotel is independently owned and operated by Fontainebleau Development, an independent franchisee. As a separate company from Marriott International, Inc., Fontainebleau Development manages all business and employment-related functions autonomously. This means that all employment policies, including recruiting, hiring, compensation, benefits, and workplace practices, are independently controlled by the franchisee. Employees hired at this location are directly employed by Fontainebleau Development rather than Marriott International, Inc. This arrangement ensures tailored operational and employment management specific to this hotel, fostering a unique working environment that aligns with the standards and values of the franchisee.
The position offered is ... Show More
The position offered is ... Show More
Job Requirements
- Professional demeanor appropriate for a luxury environment
- Ten years experience in quality food production and or banquet operations in a luxury hotel or dining hall
- Five plus years sous chef experience in quantity food production banquet operation in a luxury hotel or dining hall
- Excellent culinary skills and knowledge of food production techniques
- Effective at listening to, understanding, and clarifying the concerns and issues raised by associates and guests
- Able to motivate and inspire team through leadership
- Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
- Able to communicate in the English language
- Able to work flexible schedules including holidays and weekends and able to perform multiple tasks
- Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery
- Able to handle a multitude of tasks in an intense, ever-changing environment
- Able to work with and understand financial information and data, and basic arithmetic functions
- Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook)
- Able to work in a fast-paced environment
- Medium work - exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects and push carts weighing up to 200 pounds
- Requires standing/walking/reaching and bending throughout shift
Job Qualifications
- Ten years experience in quality food production and or banquet operations in a luxury hotel or dining hall
- Five plus years sous chef experience in quantity food production banquet operation in a luxury hotel or dining hall
- Excellent culinary skills and knowledge of food production techniques
- Effective at listening to, understanding, and clarifying the concerns and issues raised by associates and guests
- Able to motivate and inspire team through leadership
- Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
- Able to communicate in the English language
- Able to work flexible schedules including holidays and weekends and able to perform multiple tasks
- Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery
- Able to handle a multitude of tasks in an intense, ever-changing environment
- Able to work with and understand financial information and data, and basic arithmetic functions
- Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook)
Job Duties
- Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures
- Assist Banquet Chef with all kitchen operations and preparation
- Ensure equipment and kitchen cleanliness
- Supervise and schedule associates, hold pre-shift meetings
- Support, lead and motivate all subordinate sous chefs and cooks
- Assist in recruiting, interviewing, and hiring associates
- conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train
- Assure that all associates have all food items prepared to proper specifications in a timely manner
- Maintain refrigerators and kitchens in a clean, organized manner, with all food items labeled and dated
- Maintain an effective training program for all associates to ensure productive use of time
- Keep production of food at an adequate level, which does not result in excessive leftovers and waste
- Ensure compliance with food handling and sanitation standards
- Follow proper handling and right temperature of all food products
- Develop new menus and stay up to date with current culinary trends
- Develop, standardize, cost, and collaborate recipes into the outlets' standard format binders
- Supply own basic tools of the trade i.e., chef's knife, paring knife, peeler
- Perform any other reasonable duties as required by management
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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