Sous Chef @ Le Meridien Sheraton Charlotte!
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $65,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee assistance program
Job Description
Le Meridien Sheraton Charlotte, managed by StepStone Hospitality, is a distinguished hotel known for its elegant accommodations and exemplary guest services in the vibrant city of Charlotte. As a part of the iconic Sheraton brand, the hotel combines classic sophistication with modern amenities to offer guests a memorable stay experience. Le Meridien Sheraton Charlotte prides itself on delivering exceptional culinary experiences through its diverse dining options, which cater to both local patrons and international visitors. The establishment's commitment to quality and service has solidified its reputation as a premier hospitality destination within the region. StepStone Hospitality, the management company behind... Show More
Job Requirements
- Availability to work any day and time
- multi outlet experience
- hotel experience a plus
- must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors
- bilingual is preferred
- ability to assist with the design and preparation of statistical reports and presentations as needed
- ability to accurately report information
- minimum lifting of 50 pounds
- pushing, bending, stooping, upward reaching, manual dexterity
- hearing, writing, typing
- minimum pulling of 50 pounds
- other duties may be assigned
Job Qualifications
- Strong leadership skills and experience in culinary management
- expertise in maintaining a high level of guest satisfaction
- ability to manage financial goals while delivering top-notch culinary experiences
- familiarity with office and accounting software for inventory and budget management
- flexibility with work schedules to meet business demands
Job Duties
- Manage and schedule kitchen staff to maintain proper staffing levels and adherence to labor standards
- oversee all cooking operations ensuring quality, portioning, and presentation
- assist in meal planning, menu development, and requisitioning food and equipment
- uphold health, sanitation, and safety standards
- maximize profitability while ensuring guest satisfaction
- develop both short- and long-term operational and financial plans for the restaurant
- manage inventory control and ensure compliance with all regulations
- hire, train, and conduct performance reviews for kitchen staff with guidance from HR as needed
- implement policies and procedures ensuring team adherence and flexibility
- lead monthly team meetings to address safety and policy updates
- develop quarterly menus and customize offerings for special events
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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