Sous Chef

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Temporary

Hourly

Internship

Consulting

Compensation

Type:

Salary

Rate:

Range $54,000.00 - $73,000.00

Benefits

Comprehensive health care benefits

bonus program

401(k) plan with up to 5% company match

Employee stock purchase plan at 15% discount

Accrued paid time off including sick leave

Life insurance

Group disability insurance

Travel Discounts

Adoption assistance

Paid parental leave

Health savings account

flexible spending accounts

Tuition Assistance

Pre-tax commuter benefits

Other Life and Work Wellness Benefits

potential stock awards and deferred compensation plans

Job Description

The Westin Savannah Harbor Golf Resort & Spa, located in Savannah, Georgia, is a premier luxury resort destination known for its exceptional service, elegant accommodations, and a focus on wellness and guest satisfaction. As a part of Marriott International, a globally recognized hospitality leader, the resort combines Southern charm with modern amenities to create memorable experiences for its guests. The resort boasts a stunning setting along the Savannah River, featuring a championship golf course, a full-service spa, and a variety of dining options that emphasize quality and innovation. The Westin brand is committed to enhancing guest well-being through its unique... Show More

Job Requirements

High school diploma or GED
Minimum 4 years experience in culinary, food and beverage or related area
Or 2-year degree in Culinary Arts, Hotel and Restaurant Management or related major and minimum 2 years experience
Ability to work full time
Strong leadership and management skills
Effective communication and interpersonal skills
Knowledge of food safety standards and regulations
Ability to manage kitchen operations and staff
Ability to handle guest feedback and complaints professionally
Capacity to meet performance and budget goals
Willingness to participate in training and development
Must be located at The Westin Savannah Harbor Golf Resort & Spa
Not a remote position

Job Qualifications

High school diploma or GED
Four years experience in culinary, food and beverage, or related professional area
or Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Two years experience in culinary, food and beverage, or related professional area
Strong culinary skills and knowledge of food preparation
Ability to supervise and lead kitchen staff
Excellent interpersonal and communication skills
Knowledge of food safety and sanitation standards
Experience with budgeting and labor management
Ability to develop and train team members
Problem-solving and decision-making skills
Commitment to quality and customer service excellence

Job Duties

Manages kitchen shift operations and ensures compliance with food and beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types for regular service or special functions
Develops, designs, or creates new culinary applications, ideas, relationships, systems, or products
Assists in determining food presentation and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor
Ensures compliance with all applicable laws and regulations
Follows proper handling and temperature of all food products
Operates and maintains all department equipment and reports malfunctions
Checks quality of raw and cooked food products to ensure standards are met
Supervises and coordinates activities of cooks and kitchen staff
Leads shifts while personally preparing food items and executing requests based on specifications
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Advocates sound financial and business decision making
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model demonstrating appropriate behaviors
Maintains productivity levels of employees
Ensures employees understand expectations
Establishes and maintains collaborative relationships within the team
Administers property policies fairly and consistently
Communicates performance expectations according to job descriptions
Recognizes successful performance and desired results
Provides services exceeding customer satisfaction and retention expectations
Manages day-to-day kitchen operations ensuring quality and standards
Sets a positive example for guest relations
Empowers employees to provide excellent customer service
Interacts with guests to obtain feedback
Handles guest problems and complaints
Achieves and exceeds goals including performance, budget, and team goals
Develops specific goals and plans to prioritize and accomplish tasks
Utilizes Labor Management System to schedule and track employee attendance
Trains employees in safety procedures
Coaches, mentors, and helps improve others' knowledge and skills
Provides feedback during employee performance appraisals
Reports issues to department manager and Human Resources as necessary
Communicates information to supervisors, co-workers, and subordinates
Analyzes information and chooses best solutions
Attends pertinent meetings and participates actively

Job Location

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