Marriott Ann Arbor Ypsilanti at Eagle Crest - Sous Chef OEM
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Daily Pay
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
The position is with Aimbridge Hospitality, a leading global hospitality management company known for its dedication to excellence in hotel operations and guest satisfaction. Aimbridge Hospitality prides itself on delivering memorable experiences for guests through professional staff, innovative service, and well-managed properties. They manage a diverse portfolio of properties across various locations, ensuring each hotel upholds the highest industry standards while fostering a positive work environment for their employees. The company focuses on operational efficiency, employee development, and guest engagement to maintain its reputation as a top employer and hospitality leader.\n\nLocated close to Ford Lake, the Ann Arbor Marriott Ypsilanti... Show More
Job Requirements
- Bachelor's degree
- 2 to 4 years experience in high volume, full service restaurant
- Food Handlers certification
- Alcohol Awareness certification
- CPR and First Aid certification
- proficiency in Windows Operating Systems
- ability to work flexible schedule
- strong communication skills
- ability to evaluate and select among alternatives quickly
- ability to work well under pressure
- effective workplace problem handling
- strong listening and clarification skills
- knowledge of basic arithmetic and financial data
- maintain composure under pressure
Job Qualifications
- Bachelor's degree typically required
- 2 to 4 years experience in a high volume, full service restaurant
- ability to work under minimal supervision
- handles complex issues with minimal referral
- comprehensive knowledge of culinary subject matter
- leadership and coaching skills
- proficiency with Windows OS and company approved software
- flexible schedule availability
- strong communication skills
- quick decision-making ability
- effective problem solving
- capability to handle high pressure situations
- good listening and clarification skills
- ability to understand financial information
- maintains composure under pressure
Job Duties
- Produce innovative and diversified menus that reflect the restaurant's overall vision
- train kitchen staff to adhere to restaurant policies and sanitation regulations
- organize, schedule, and direct the work of kitchen staff
- design aesthetic plating presentations
- ensure hygiene and food safety requirements are met
- maintain kitchen inventory and assigned budget
- approach all encounters with guests and employees in a friendly, service oriented manner
- maintain personal appearance and grooming standards
- comply with attendance, certification, and company policies
- ensure kitchen personnel fulfill job functions appropriately
- create menus and food presentation
- address and resolve customer problems efficiently
- perform spot checks for menu accuracy and taste
- minimize spoilage, waste, and overproduction
- review house counts, forecasts, and VIP lists regularly
- monitor banquet and catering activity
- prepare annual employee reviews
- expedite peak meal periods with a hands-on approach
- work within monthly food cost budget
- ensure plating standards and records compliance
- review food sales for accuracy daily
- perform additional duties as assigned by General Manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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