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Executive Sous Chef Hotel Saint Louis
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $75,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Team Driven and Values Based Culture
Medical
Dental
Vision
vacation
Employee assistance program
Career growth opportunities
manager training program
Reduced room rates
401(k)
employee discount
Job Description
Hotel Saint Louis is a prestigious, multi-award-winning hotel development and hospitality management company recognized for its commitment to excellence, innovation, and guest satisfaction. As a leader in the hospitality industry, Hotel Saint Louis boasts an impressive portfolio of properties that cater to a diverse clientele, providing luxurious accommodations, exceptional dining experiences, and world-class service. The company's focus on sustainable growth and community engagement has earned it numerous accolades and a loyal customer base. With a strong foundation built on values, teamwork, and continuous improvement, Hotel Saint Louis offers an inspiring work environment where employees are empowered to grow professionally and... Show More
Job Requirements
- High school diploma or secondary qualification or equivalent
- Experience with Marriott processes and standards
- Ability to speak, read, write and understand the primary workplace language
- Good communication skills verbal and written
- Basic computational ability
- Ability to physically demonstrate culinary techniques
- Ability to work in moderate to extreme temperature environments
- Ability to stand and exert mobility up to 4 hours
- Ability to handle and lift up to 50 pounds regularly
- Ability to operate kitchen equipment safely
- Ability to communicate effectively with guests, supervisors, and co-workers
- Ability to work flexible schedules including nights, weekends, and holidays
- Knowledge of safety and emergency procedures
- Ability to follow company SOPs and policies
- Ability to maintain professionalism and positive team behavior
Job Qualifications
- High school diploma or secondary qualification or equivalent
- Experience with Marriott processes and standards
- Knowledge of food and beverage preparation and service
- Good working knowledge of sanitation standards
- Ability to operate kitchen equipment such as stoves, ovens, broilers, slicers, and mixers
- Strong communication skills, both verbal and written
- Ability to read recipes and follow instructions
- Basic computational skills
- Ability to create buffet displays and plate presentations
- Ability to handle physical demands of the kitchen environment
- Knowledge of safety and security protocols
- Ability to obtain and maintain government licenses, certificates, or permits
- Passionate about people and service
- Ability to work flexible schedules including nights, weekends, and holidays
Job Duties
- Plan and manage kitchen staff in procurement, production, preparation, and presentation of food
- Ensure safe and sanitary work environment that meets standards and regulations
- Recommend menu and procedural changes
- Manage kitchen budget and control food and labor costs
- Hire, train, develop, coach, and discipline kitchen employees
- Monitor maintenance and sanitation of kitchen and equipment
- Develop and implement menus and backup plans within corporate guidelines
- Analyze banquet event orders and coordinate with catering staff
- Prepare food items according to standard recipes and quality standards
- Visually inspect and select food items of highest standard
- Control proper storage and portion control
- Maintain clean equipment and working areas
- Adhere to company SOPs and food programs
- Participate in long-range planning and hotel programs
- Maintain guest relations and professionalism
- Communicate effectively with departments and supervisors
- Follow emergency procedures and safety protocols
- Perform other assignments as directed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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