Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,600.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible Schedule
Job Description
This hotel is an independently owned and operated property managed by Fontainebleau Development, a separate franchisee distinct from Marriott International, Inc. As such, all employment policies, practices, and decisions—including hiring, firing, compensation, benefits, and staffing—are fully controlled by Fontainebleau Development rather than Marriott International. This unique operational structure offers employees a dynamic working environment under a prestigious brand while maintaining the personalized management style distinct to Fontainebleau Development. Employees in this hotel are employed directly by the franchisee and not Marriott International, which promotes a localized corporate culture and fosters close-knit team dynamics tailored to meet both associate and guest... Show More
Job Requirements
- Three plus years Sous Chef experience in quantity food production in a luxury hotel or freestanding restaurant
- High energy and entrepreneurial spirit
- Motivational leader with proven track record in high volume concept
- Effective communicator
- Ability to provide exceptional customer service
- Strong organizational, interpersonal, and administrative skills
- Ability to work in fast-paced environment
- Physically able to lift up to 50 pounds and perform standing, walking, reaching, and bending throughout shift
Job Qualifications
- High school diploma or GED
- 3-5 years' experience in food and beverage, culinary, or related professional area
- OR 2 year degree from accredited university in Food Service Management, Culinary Arts, Hotel and Restaurant Management, or related major
- 2 years' experience in food and beverage, culinary, or related professional area
- Ability to communicate in English
- Knowledge of hotel food and beverage operations
- Knowledge of food handling policies, preparation techniques, equipment, and sanitation standards
- Experience using Microsoft Office (Word, Excel, Outlook)
- Ability to work flexible schedules including holidays and weekends
Job Duties
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen staff daily
- Assists Chef de Cuisine with all kitchen operations and preparation
- Complies with all local, state and federal regulations
- Assists in determining food presentation and creates decorative food displays
- Ensures compliance with food handling and sanitation standards
- Operates and maintains kitchen equipment and reports malfunctions
- Maintains purchasing, receiving and food storage standards
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Maintains productivity level of Associates
- Ensures property policies are fairly and consistently administered
- Assists in payroll production, reports, forecasts, inventory and budget management
- Keeps food production levels adequate to avoid excess waste
- Performs daily kitchen walk-throughs to ensure health regulation compliance
- Promotes good Associate relations among kitchen and stewarding personnel
- Assists in recruiting, interviewing, and hiring team members
- conducts coaching, counseling, and performance appraisals
- Ensures all daily rehearsal meetings are conducted
- Participates in departmental meetings and communicates departmental goals
- Performs other reasonable duties as required by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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