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
term life insurance
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
The Ann Arbor Marriott Ypsilanti at Eagle Crest is a premier hotel located just a short five-minute walk from the scenic Ford Lake. This property offers guests an exceptional hospitality experience with air-conditioned guestrooms adorned with marble bathrooms and luxurious bathroom amenities that elevate comfort and convenience. The hotel boasts lavish amenities including a hot tub and an indoor pool, providing guests with ample opportunities for relaxation and recreation. Dining options at the hotel are equally impressive, featuring Bentley's American Grille which serves a diverse selection of American dishes during breakfast and lunch hours. Additionally, The View restaurant offers a... Show More
Job Requirements
- Bachelor's degree in culinary arts, hospitality management, or related field
- 2 to 4 years of experience in a high volume, full service restaurant
- proficiency in windows operating systems and company approved software
- ability to work flexible schedules including evenings, weekends and holidays
- strong leadership and communication skills
- ability to handle stressful situations and problem solve effectively
- knowledge of food safety and sanitation regulations
- ability to manage kitchen inventory and budgets
- commitment to high standards of personal appearance and grooming
- ability to maintain composure under pressure
- certification in food handlers, alcohol awareness, CPR and first aid or willingness to obtain
Job Qualifications
- Typically requires a bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant
- performs work under minimal supervision
- handles complex issues and problems, and refers only the most complex issues to higher-level staff
- possesses comprehensive knowledge of subject matter
- provides leadership, coaching, and/or mentoring to a subordinate group
- must be proficient in windows operating systems, company approved spreadsheets and word processing
- ability to work a flexible schedule
- must be able to convey information and ideas clearly
- must be able to evaluate and select among alternative courses of action quickly and accurately
- must work well in stressful, high pressure situations
- must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
- must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests
- must be able to work with and understand financial information and data, and basic arithmetic functions
- must maintain composure and objectivity while under pressure
Job Duties
- Produces innovative and diversified menus that reflect the restaurant's overall vision
- trains the kitchen staff to adhere to restaurant policies and general sanitation regulations
- organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively
- designs aesthetic plating presentations
- ensures that hygiene and food safety requirements are met
- maintains kitchen inventory and assigned budget
- approach all encounters with guests and employees in a friendly, service oriented manner
- maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
- maintain regular attendance in compliance with Aimbridge Hospitality standards
- comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations
- comply with certification requirements as applicable for position to include food handlers, alcohol awareness, CPR and first aid
- maintain a friendly and warm demeanor at all times
- ensure that all kitchen personnel fulfill their job functions appropriately
- create menus and food presentation
- address and resolve all customer problems in an efficient and effective manner
- perform spot checks for menu accuracy and taste
- minimize spoilage, waste and over production
- regularly review house counts, forecasts and VIP lists
- monitor all banquet and catering activity
- maintain all kitchen inventories
- prepare annual reviews of employees
- assist in the achievement of departmental objectives and goals
- expedite peak meal periods by maintaining a 'hands on' approach
- work within monthly set food cost budget, adjust food requisitions and controls waste
- be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology
- ensure that plating standards and use records are posted according to Aimbridge Hospitality standards
- review food sales for accuracy daily
- perform any other duties as requested by the general manager
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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